Blue Cheese Dip

This Blue Cheese Dip is rich, tangy, and full of bold flavour. One dip and you’re sure to crave this exciting flavour contrast of creamy sour cream and mayonnaise accented with bright lemon notes, umami rich Worcestershire sauce and garlic, and the funky tang of crumbled blue cheese. It’s the perfect game day, casual gathering, or winter snacking appetizer dip.

Whether you’re looking for the perfect cooling companion for fire-breathing hot honey chicken wings or a sophisticated twist for a crisp wedge salad, this is the Blue Cheese Dip recipe you’ve been looking for.

Blue Cheese Dip

Let’s be honest: blue cheese is the ultimate “love it or loathe it” heavyweight of the cheese world. But for those of us who crave its sharp, salty, unapologetic funk, a mediocre store-bought tub of dip just won’t cut it.

The perfect blue cheese dip is all about the balance of textures and flavours. Ideally, the base should be velvety smooth, punctuated by signature blue cheese crumbles. For this recipe, the base is a creamy mixture of tangy sour cream and rich mayonnaise.

A few key flavourings are added to enhance the dip flavour without overpowering the main attraction. A drizzle of fresh lemon juice cuts through the richness and brightens the flavour. Finally, a touch of grated garlic and splash of Worcestershire sauce provide irresistible umami that makes you come back for more.

While this appetizer dip is easy to make, I do suggest making it the day before it is served – just to make sure every bit of the creamy dip reaches maximum flavour. If it thickens up while it sits, simply stir in a touch of milk or buttermilk to thin it out.

Ingredients in Blue Cheese Dip

The ingredients list is small but mighty, packed with powerhouses of flavour that combine to make an incredibly addictive snacking dip.

• Sour Cream
• Mayonnaise
• Worcestershire Sauce
• Blue Cheese
• Lemon Juice
• Black Pepper
• Garlic
• Milk or Buttermilk
• Chives or Parsley

This is meant to be a decadent, moreish dip. Use only full fat sour cream and mayonnaise for the base. Fresh lemon juice always has better flavour than bottled, so I recommend using real lemon juice.

The garlic is optional. However, if you grate it finely and allow the dip to mellow, it will lose its intense flavour.

Fresh herbs like chives or parsley add interest and a nice green flavour in every bite but you can skip them if you prefer.

Note: Always crumble your own cheese from a wedge. Pre-crumbled blue cheese is often coated in potato starch to prevent clumping, which can lead to a grainy dip texture.

Best Blue Cheese for Dip

Blue cheese is often polarizing. From mild and creamy to crumbly and pungent, there is a whole range of flavours to be had. If you love blue cheese, you already have an idea which one to choose for this dip.

However, for those on the fence who are hesitant about choosing a cheese, I have done the research for you! As a rule, softer blue cheeses tend to have a mild flavour while bolder cheeses are aged, resulting in a drier crumbly texture and pronounced flavour. From mild to bold, here are a few blue cheese varieties that would work well in this dip:

• Italian Gorgonzola, Cambozola, St. Agur, and Fourme d’Ambert are the mildest options.
• Cheeses like Bleu d’ Auvergne, Stilton, and Shropshire Blue work well with the latter offering a unique orange colour option. Danish Blue would also work.
• The one and only… Roquefort is a wonderfully bold option. IYKYK Also consider Spanish options like Cabrales or Valdeón or aged Italian Gorgonzola Piccante.

How to Make Blue Cheese Dip

To begin, whisk the sour cream and mayonnaise together in a medium bowl until smooth. Note: If you like a very smooth dip, use a food processor.

Next, stir in lemon juice, Worcestershire sauce, garlic, and a pinch of salt and pepper.

Use a fork to crumble the blue cheese to desired size, small chunks for less texture and large chunks for a heftier dip. Fold the crumbled blue cheese into the dip mixture. If using a food processor, add half of the cheese, process, then fold in the rest for texture.

If the dip is too thick, stir in milk or buttermilk 1 tablespoon at a time until it reaches desired thickness.

Cover and refrigerate for at least 30 minutes (and preferably overnight) to allow the flavours mingle. Garnish with chopped chives or parsley before serving.

Serving Suggestions

Blue cheese dip goes well with potato chips, fries or nachos. Serve it with roasted cabbage and cauliflower or use it as a dip for crudités (celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, radish, fennel, baby corn, and asparagus spears).

Add milk to thin it out a little bit to serve it over buffalo wings, chicken tenders or as a burger topping.

Storage Instructions

Store Blue Cheese Dip in a sealed jar in the fridge for up to five days. Do not freeze.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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