Pistachio and Blue Cheese Apple Dip

Adapted from The Encyclopedia of Homemade Dips (1996)


Units Scale
  • 4 ounces blue cheese (crumbled is fine, since it ends up crumbled in the dip)
  • 2/3 cup plain yogurt (6 ounce container)
  • 2 tablespoons milk
  • 3 ounces pistachios
  • Freshly ground black pepper
  • Dash of salt


Add blue cheese to a medium bowl. Crumble finely with the back of  a fork if needed. Stir in yogurt and milk and mix until well blended.

Shell pistachios. Rub off any excess husk/skin. Coarsely chop the nuts. Set aside  a few for garnish, if desired. Mix the rest of the pistachios with the blue cheese blend. Place in storage container, cover and chill.


To serve, place dip in serving dish and garnish with reserved pistachios. Also goes well with veggies, slices of homemade French bread or pita bread. Makes a delicious and unique baked potato topping.