Sometimes the simplest of recipes turn out to be the most delicious. Take these homemade potato chips — light, crispy, and full of starchy flavor, they’re perfectly complemented by creamy, tangy blue cheese dip made with Gorgonzola, Roquefort, or whatever veined curd you prefer. Find the recipe from Love and Olive Oil below.
The blue cheese sauce is thinner than say, a sour cream dip. It’s more like a blue cheese fondue. Use a nice, creamy blue cheese (Gorgonzola, Roquefort, or just generic blue), the potency of the final sauce dependent on the cheese you use. Some older blue cheeses are stubborn and reluctant to melt; if that’s the case, just whir the whole mixture in a blender or food processor for a few seconds to emulsify any remaining chunks.