Creamy Blue Cheese Dip (Print version)

A rich, tangy blue cheese dip ready in minutes, ideal for vegetables, wings, or crackers.

# What you'll need:

→ Dairy

01 - 4 oz blue cheese, crumbled
02 - ½ cup sour cream
03 - ½ cup mayonnaise
04 - ¼ cup buttermilk (optional, for thinner consistency)

→ Seasonings & Other

05 - 1 tablespoon fresh chives, finely chopped
06 - 1 teaspoon lemon juice
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon black pepper
09 - Salt, to taste

# Method:

01 - In a medium mixing bowl, combine the crumbled blue cheese, sour cream, mayonnaise, and buttermilk if using.
02 - Stir well with a spoon or whisk until mostly smooth, leaving some small chunks of blue cheese intact for texture.
03 - Fold in the chopped chives, lemon juice, garlic powder, black pepper, and salt, mixing until evenly distributed.
04 - Taste the dip and adjust salt, pepper, or lemon juice as needed to balance the flavors.
05 - Transfer to a serving bowl, cover tightly, and refrigerate for at least 30 minutes to allow the flavors to meld together.
06 - Serve chilled alongside celery sticks, carrot sticks, buffalo wings, crackers, or potato chips.

# Expert advice:

01 -
  • This dip comes together in about ten minutes with zero cooking, which means you can satisfy a craving almost the moment it hits.
  • The combination of sour cream and mayonnaise creates a base so luxuriously creamy that even people who swear they hate blue cheese have been known to scrape the bowl clean.
02 -
  • If you blend the whole thing smooth in a food processor you lose the chunky charm that makes this dip special, so pulse carefully if you go that route.
  • Refrigerating overnight transforms this from good to extraordinary, and I now refuse to serve it the same day I make it if I can help it.
03 -
  • Crumble the cheese by hand instead of buying pre crumbled, because the texture is chunkier and the flavor is noticeably fresher when you break it straight from the wedge.
  • Always press the plastic wrap directly onto the surface of the dip rather than just stretching it across the top of the bowl, because air is the enemy of blue cheese flavor.

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