Love Stinks and Burns

Ingredients
1 lb. good quality mayonnaise
3 tbsp. extra-virgin olive oil
1tbsp. fresh minced parsley
1 lb. real dairy sour cream
1 cup red wine vinegar
¼ cup Worcestershire sauce
4 tbsp. freshly ground black pepper
1 tbsp. kosher salt
2-8 fresh jalapenos, stem removed, sliced in quarters lengthwise, sliced thin across. *Select smooth, heavy chiles without blemishes. Remove the seeds if you prefer a milder dip – the heat will increase over the first 2 days.
10 tbsp. freshly minced garlic *for best flavor & heat avoid pre-minced garlic in the jar.
1 lb. blue cheese – *ask your cheesemonger for a taste! You may prefer a stronger, smokier, or milder blue cheese than Rogue Creamery Blue, which is what we used for this recipe.

Directions
In a large mixing bowl (stainless steel or glass works best) blend everything except the blue cheese gently but thoroughly. Crumble the cheese and gently mix into the dip. Cover and refrigerate, preferably 1-2 days. The dip will keep when tightly covered and refrigerated for up to a week. Serve with chicken wings, roasted mushrooms, squash, or potatoes, with chilled or warm shrimp, raw vegetable crudite, or roast beef. For a really decadent treat, dollop some onto your favorite white fish fillet (Halibut, cod, sturgeon) and broil ‘till bubbly.

*Chef’s Tips–if you like chunkier dip but don’t want to add more blue cheese, place a cup of large-curd cottage cheese in a strainer over a bowl for a couple of hours in your refrigerator, then add the drained cottage cheese to the dip.