Blue Cheese Dip

A cold, creamy blue cheese dip made with mayonnaise, sour cream, fresh lemon juice, and crumbled blue cheese, perfect for serving with hot wings, chicken strips, or fresh vegetables.

Prep Time 10

Rest Time 30

Total Time 40

Servings

Ingredients

Instructions

Add all ingredients to a small mixing bowl. Stir until well blended.
½ cup mayonnaise, ½ cup sour cream, juice of 1/2 lemon, 2 ounces blue cheese, salt, pepper
Cover and store in refrigerator for 30 minutes or more to allow flavors to combine.

Notes

Buy crumbled blue cheese, or crumble a wedge yourself.
Gorgonzola and Danish blue make a milder dip, while Roquefort and Stilton are sharper and more pungent.
Low-fat mayonnaise and sour cream both work well if you prefer them.
Stir gently for larger crumbles and pockets of flavor, or press the cheese against the side of the bowl to distribute it evenly.
If the dip is thicker than you want, thin it with milk a teaspoon at a time.
To use as a salad dressing, thin the dip with up to ¼ cup of milk or buttermilk.
Serve cold with celery sticks, carrots, cucumber, bell pepper strips, sturdy chips, hot wings, or chicken strips.
Store leftovers in an airtight container in the refrigerator for up to four days. Not suitable for freezing.

Nutrition