This homemade Blue Cheese Dip is ideal for serving with vegetables, wings, or thinned out with buttermilk and used as a scrumptious homemade salad dressing.
Blue Cheese Dip
This dip is most famous for being served alongside classic buffalo wings to cool down the heat. It does do the job beautifully. My family will eat it along with these sweet and spicy Cajun wings, too. Whatever you choose to dip it in, the full flavor is guaranteed to make people smile. It comes together in minutes but, for the best results, let it chill for several hours for the flavors to truly combine. You can also make it the day before to save time. You can even serve it dolloped on baked potatoes at your next steak dinner. Use a quality blue cheese for the best flavor and allow it to chill thoroughly for the flavors to marry.
How to Choose the Best Blue Cheese for this Dip
- Blue cheese varies in levels of flavor. For a milder blue cheese choose Danish Blue or Gorgonzola or a medium flavored Maytag Blue for the dressing.
- Roquefort and Stilton will result in a stronger more intense flavor. Choose your favorite, but as always, start with a quality blue cheese.
- You can turn this dip into dressing simply by thinning it a bit more with buttermilk.
- You may enjoy this article on Delishably discussing how to select the best blue cheese.
- Make the blue cheese dressing one day in advance to give the flavors time to fully marry then dip away.
- Where there's wings and football there should always be creamy blue cheese dip.
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Helpful Kitchen Items:
Blue Cheese Dip
Servings: 2 cups
- 4 oz crumbled blue cheese
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley flakes
- ½ teaspoon celery salt
- ¼ teaspoon white pepper [black if you prefer]
- a few dashes worcestershire sauce
- Add all ingredients to a mixing bowl except for the blue cheese.
- Whisk together then fold in the blue cheese by hand. Reserve a few crumbles for garnishing.
- Taste and adjust salt and pepper if needed.
- Chill for at least 2 hours, preferable 4 or overnight before serving.
To transform this dip into salad dressing, thin with buttermilk, milk or half and half until your desired consistency is reached.
Serving: 1cup | Calories: 1129kcal | Carbohydrates: 12g | Protein: 18g | Fat: 112g | Saturated Fat: 31g | Polyunsaturated Fat: 51g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 2167mg | Potassium: 441mg | Fiber: 1g | Sugar: 3g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 476mg | Iron: 1mg
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Delish!!! We can’t get enough of this dip!!!
Thank you so much!
I can't stop by boyfriend from finishing this entire recipe in a matter of a few days. I had a wing day with some of my friends. One doesn't like blue cheese and the other said where she likes blue cheese, she prefers ranch with wings. So I had both...Well, well, well...BOTH of them pushed the ranch aside and couldn't stop eating this! Now this is all they request for vege platters and wings when they come over.
Ah, how wonderful I'm delighted you turned them into believers! Thanks so much for taking the time to let me know.
Awesome, that sounds yummy! Thanks for taking time to let me know, I appreciate it!
Tried this the other night over a salad of iceberg, bacon, grape tomaatoes, boiled egg, and green onion. It was wonderful!!! I used some of it at a dip with some chips, and then thinned the rest out with some half and half for salad dressing. Yum!