Duck Butter Dip Recipe - Allrecipes.com
Duck Butter Dip Recipe
  • READY IN 10 mins

Duck Butter Dip

Recipe by  

"Duck Butter Dip This is a recipe I got from a restaurant from the owner/chef. It can be used with crusty bread, crackers, melba toast, or whatever you like. Different and unique."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. In a medium bowl, beat the cream cheese with a mixer until light and creamy. Blend in the blue cheese, garlic, onion, Worcestershire sauce, hot pepper sauce and salt. Transfer to a serving bowl, cover and refrigerate until serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2006

This was pretty good as a dip, my family enjoyed it. However, when I put it on broiled roast beef sandwiches, it was fantastic! I would use it again as a spread, but probably not as a dip.

 
Most Helpful Critical Review
Dec 13, 2010

Didn't really like but edible

 

18 Ratings

Jul 26, 2010

I love the overall taste of this spread. Either I put in too much salt or the recipe called for too much because it was way too salty. I would suggest tasting it before adding all the sal and keep in mind that the crackers you serve with it will probably be salted also. I will make it again.

 
Jul 26, 2010

The dip was good.

 
Jun 14, 2015

I've been eating this dip practically since birth and I was thrilled to see a recipie for it online. The inventor of this recipie was a man named Harold Miklethwaite. He was a Paris trained chef who owned and operated Harold's restaurant in Portsmouth Ohio from the early 60's until his death I believe in the mid 90's. Harold had a wicked sense of humor and he often said that his lips looked like a ducks bill. The logo for his restaurant was a duck in a tux, so naturally a good name for his dip was duck butter which was always the first thing the waiter placed on your table with a big basket of Melba toast. I moved to California in the late 70's, but always look back upon my youth fondly in southern Ohio and the great meals from Harold's restaurant. Edit: As somebody else mentioned it makes a great spread on sandwiches. I made French dip roast beef sandwiches and it was outstanding on them. I've also tried it on grilled burgers and the result was equally as delicious. You can leave the salt out if you want because the ingredients and whatever you put the spread on will also be salty. It is very strong with just crackers, but the flavor on a sandwich or burger is perfect.

 
Jul 26, 2010

I add extra blue cheese because I really enjoy that flavor. I don't add any hot sauce or salt, and only use 3 teaspoons of worcestershire and 2 Tablespoons of minced onion - otherwise you lose the blue cheese flavor completely!

 
Jun 17, 2008

I've made this several times and never gotten around to rating it. It's great as a spread with wheat thins, club crackers, actually any cracker with do. Not overpowering with blue cheese. Even friends who don't like blue cheese like this spread.

 
Jul 19, 2007

I want to like it, but its so salty. gonna try to doctor it up with more bleu cheese and more cream cheese. Then I'm sure it will be delicious

 

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Nutrition

  • Calories
  • 47 kcal
  • 2%
  • Carbohydrates
  • 0.8 g
  • < 1%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 184 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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