Lancey House Dip

Funny how childhood memories will pop up when a food reminds us...
This dip is not one that I recognize from reading its ingredients, but when I tasted it, oh, wow, did it ever take me back in time! As a child, we lived in a large house in Bangor, and my parents loved parties. My mom enjoyed making dips and this one tastes very familiar to me. Maybe it's the cottage cheese base, but there are other ingredients that compliment the cottage cheese and really bring it together. A nice mix with other cheeses to bind it together.

My husband is not fond of blue cheese, but I love it. I decided that, since I promised myself I'd try to stay true to the original recipes in the book, the first time around, I would keep the blue cheese in, and see how it tasted.  Turns out, it is in such small proportion to the rest of the recipe, I doubt he will really notice. It simply adds strength to the cheese base, I think, but not enough to overpower other flavors. He hasn't come downstairs to the kitchen yet, from his home office. Remind me later, I'll let you know how he likes it!

This is an easy dip to throw together when friends or family stop in. All we had on hand today was a box of Nut Thins, but baby carrots would be great with this dip. Mmm, mmm, good!

Oh, the name of the dip? The person who sent in this recipe said that her family owned the Lancey House, in Pittsfield, built in 1868, rebuilt in 1911. It was a hotel which served meals in its dining room, and the dip was served as an appetizer when you were seated at table.


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