☰
← HOMERecipes
Blue Cheese Dip
Chunky, tangy blue cheese dip, the classic partner for Buffalo wings.
- Serves
- 6–8
- Prep
- 10 mins
- Cook
- 30 mins
Ingredients
- Crumbled blue cheese100 gStilton, Gorgonzola or Roquefort
- Sour cream120 g
- Mayonnaise60 g
- Lemon juice1 tbspor white wine vinegar
- Minced garlic1 small cloveor 1/4 tsp garlic powder
- Saltto taste
- Freshly cracked black pepperto taste
- Milk or buttermilk1–2 tbspOptional
- Chopped fresh chives1 tbspOptional
Instructions
1Mash and mix5 mins
- In a medium bowl, combine crumbled blue cheese (100 g)Crumbled blue cheese100 gStilton, Gorgonzola or Roquefort, sour cream (120 g)Sour cream120 g, mayonnaise (60 g)Mayonnaise60 g, lemon juice (1 tbsp)Lemon juice1 tbspor white wine vinegarand minced garlic (1 small clove)Minced garlic1 small cloveor 1/4 tsp garlic powder.
- Mash the cheese with a fork until it reaches your preferred texture, smooth or chunky.
2Season2 mins
- Season with freshly cracked black pepper (to taste)Freshly cracked black pepperto taste.
- Taste before adding salt (to taste)Saltto taste; blue cheese is naturally salty.
3Adjust the consistency2 mins
- If the dip is too thick, stir in milk or buttermilk (1–2 tbsp)Milk or buttermilk1–2 tbspOptionala teaspoon at a time until it loosens.
- Fold in chopped fresh chives (1 tbsp)Chopped fresh chives1 tbspOptional, if using.
4Chill30 mins
- Cover and refrigerate for at least 30 minutes before serving so the flavours meld.
Tips & Notes
- Cheese type: Gorgonzola is milder; Roquefort or Stilton will be stronger and more pungent.
- Lighter version: Swap the sour cream for Greek yogurt.
- Storage: Keeps in the fridge for up to 1 week in an airtight container.