This basic recipe was discovered by Judy and Don Harwood on a trip up the side of Mt. Everest. It later evolved into something with more local ingredients, but it is still almost alarmingly delicious! Truly difficult to stop eating it.
Chefs: Judy Harwood & Kerry Wicks
Ingredients:
- 6 oz. (180 grams) blue cheese
- 1 oz. (30 grams) onion
- 1 clove garlic
- 1 tsp. (5 ml) piece of fresh gingerroot, (after peeling)
- 1 oz. (30 grams) tomato
- ½ tsp. (2.5 ml) freshly-ground pepper
- ¼ tsp. (1.25 ml) paprika
- ¼ tsp. (1.25 ml) cayenne
- ¼ tsp. (1.25 ml) salt
- 1 tsp. (5 ml) Tabasco or other Louisiana-style red pepper sauce
- 1 tbsp. (15 ml) water
- 1 tbsp. (15 ml) fresh-squeezed lemon juice
Instructions:
- Coarsely chop all ingredients.
- Grind in a food processor until mixture is the consistency of thick cream.
- Serve with crackers, chapattis or baguette.
- Store covered in a glass container in the refrigerator, for up to two weeks.
Serving Recommendation: As a dip with crisps or toasts.:
Yield: Enough for a group of 6 or fewer.