Scrub Island Dip
This Scrub Island dip is pretty much everything. I think it would even be on the menu of my last meal — really. It’s creamy and a little salty, a pop of herby onion – and thanks to a really, really good quality blue cheese – the perfect pop of nutty, sweet, pungent blue cheese.
So why is this called “Scrub Island Dip?” Well, I recently traveled to the BVIs and was inspired to make a dip after visiting one of the beautiful islands :: Scrub Island.
The little deli/grocery store on the island had cream cheese and a really high quality creamy blue cheese — I happened to have red onion and Italian parsley on the boat – and the rest is history! (Here’s proof we made it in our catamaran kitchen!)
Whether your enjoying this with a veggie tray or chips and crackers – or on your sandwich or lettuce wrap – this makes everything better
To make this recipe – you’ll need 5 ingredients and 5 minutes! Combine all ingredients:
- cream cheese
- blue cheese, creamy high quality cheese makes all the difference!
- heavy whipping cream
- red onion
- Italian parsley
- sea salt and fresh cracked pepper
Mix, using a hand-mixer until whipped and well combined.
A few additional tips to help make this Scrub Island dip all it can be; in addition to using a high-quality, creamy blue cheese, use a great quality coarse sea salt and freshly ground black pepper. Since we’re only using a few ingredients, they all need to be top quality – top quality + top flavor.
This dip has just the right amount of blue cheese – enough to notice but not too much to overpower the other flavors. I love it with fresh chopped veggies and even smeared in a ham roll-up! If you like this you’ll enjoy my Lopez Island Dip too – check it out HERE.
Scrub Island Dip
- 16 oz cream cheese, room temperature*
- 4 oz blue cheese
- 4 oz heavy whipping cream
- 1/2 medium red onion, finely diced
- 1 bunch Italian parsley, finely chopped (about 1/2 c)
- salt + pepper to taste (about 1/2 t each)
In a medium mixing bowl, combine all ingredients using a hand-mixer.
Mix on medium-high speed until well combined and whipped in texture.
Season to taste.
Refrigerate until ready to serve. Can be refrigerated up to 10 days.
*I recommend the name brand, full-fat version.