ottawa foodies

I want to make a blue cheese, shallot, and honey dip. Whenever I have tried to make dips with blue cheese the blue mixes with the other ingredients and turns a bit grey which looks kind of unappealing!
Any suggestions?

Blueish + Whitish = Greyish, so if you can't change the blueish component you need to change the whitish one.

I would consider making it more colourful. Add some blueberries or blackberries. Heck, even a little beet juice would make it look pretty neat!

Blue food colouring might be fun. After all, it's BLUE cheese dip. Why shouldn't it be blue?

Let it be said that I do not recommend adding bleach. ;-)

If you use a harder blue cheese that crumbles instead of blends smoothly, it is less likely to blend into a gross color change. This, however, will result in a chunkier dip that has actual chunks of blue cheese kicking around in it, which, while still tasty, may not be the the texture you're looking for.

Also, I guess you could try using Gorgonzola instead of blue cheese. It still has that pungent "blue-cheesy" quality, however the veins are more greenish than blueish, so maybe they'd turn out prettier...?

Oh, after making a blue cheese mixture at work today, I noticed that after I added fresh green herbs the colour seemed more appealing. For some reason the bright green in the mixture brings out the "blue" instead of the "grey".