It's not for everyone, but incredibly popular in my family (I'm the one that makes it, learned it from my grandfather): a blue cheese dip for pretzels/chips. It works especially well with those "buffalo wing" flavored pretzel pieces.
- 2 of those rectangular packs of cream cheese (Neufchatel is fine if you're going for the less fat option - I usually use Neufchatel and haven't noticed a difference in either consistency or taste)
- 1 chunk of Danish blue is ideal (about 1/3 lb) as Danish blue is the best tasting option - if you don't have a place that sells this (in cities, it will likely be in the cheese dept of your major grocery stores, but if you're more rural you might be in a food desert of sorts and not have this available) then domestic is fine (usually a Wisconsin cheese if in USA) or even the crumbles. 2 packs of crumbles if you go that route as the crumbles tend to take from the less flavor parts of the cheese. Please for your own sake do not use Amish blue, it's disgusting. Variants of similar cheeses (roquefort, stilton, gorgonzola) have their purposes but aren't really for this.
- Milk as needed for consistency
Cut the cream cheese into chunks (8 to 12 per pack) and throw them in the blender. Add just enough milk to get to about the blades of the blender, and blend this down. Gradually add the blue (if you've bought a chunk, you'll need to break it up by hand). If at any point it's too thick and isn't blending properly, add more milk. If it's too thin, unfortunately you can't remove milk, but you can generally let it sit overnight in the fridge and it will solidify enough. Once it's all blended (no chunks, all smooth, but the end result should be pretty thick) it's done.