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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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
24
Yield:
3 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

47 calories; protein 1.5g 3% DV; carbohydrates 0.8g; fat 4.3g 7% DV; cholesterol 12.9mg 4% DV; sodium 183.5mg 7% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2015
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. Read More
(8)

Most helpful critical review

Rating: 2 stars
12/13/2010
Didn't really like but edible Read More
20 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
06/14/2015
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. Read More
(8)
Rating: 4 stars
02/15/2006
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. Read More
(6)
Rating: 4 stars
07/26/2010
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. Read More
(5)
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Rating: 4 stars
07/26/2010
The dip was good. Read More
(4)
Rating: 4 stars
07/26/2010
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! Read More
(2)
Rating: 4 stars
07/20/2007
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 Read More
(1)
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Rating: 4 stars
12/29/2006
I made this for Christmas Eve and everyone enjoyed it. next time I would add a bit more hot sauce and the one change I did make was I rolled it into a ball and let it sit in the fridge over night and the next day I rolled in chopped walnuts and served with crackers Read More
(1)
Rating: 4 stars
06/26/2006
We liked the taste of this dip but it really is quite strong. I might add another 4 oz. cream cheese next time to make it a bit milder and reduce the salt to 1/2 tsp. We're not usually sensitive to salt but found this to be quite salty! Read More
(1)
Rating: 5 stars
01/01/2006
I made this to bring to a party and was really worried because I thought it to be a bit too strong. I was proven wrong - it was the hit of the party! It doesnt seem to make a lot but not to worry it goes a long way. Perfect dip!:) Read More
(1)
Rating: 2 stars
12/13/2010
Didn't really like but edible Read More
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