Blue Cheese Dip

An American favourite, this easy blue cheese dip is great for party spreads or with all your favourite snacks in front of the TV. Learn how to make your own perfect blue cheese dip with my easy, fuss-free recipe.

Blue cheese dip

Rich, indulgent and a little bit naughty, this American classic is one of my favourite party dips. Serve it with a plate of crunchy crudités or throw caution to the wind and enjoy it with a selection of crisps and tortilla chips.

Hugely popular in the 1980s, blue cheese dip enjoys less space on the supermarket shelves now that supermarkets carry 101 versions of hummus (and stuff called hummus that isn’t!). Nevertheless, it makes a delicious treat, matched with all the things that go with – well, blue cheese!

My delicious blue cheese dip recipe is great with crunchy, assertive crudités, crackers and crisps. Endives, celery, carrots and radishes are great choices. Grapes too. Enjoy it as a snack or starter, or add it to a main course salad. Scale the recipe up for parties. It’s easy!

Why make blue cheese dip?

• It’s so good, it’s addictive!

• Simple ingredients

• Perfect for parties

• Just five ingredients

• Ideal to make ahead – in fact it is better the next day!

Blue cheese dip ingredients

• Sour cream – Store/supermarket own brand is perfect, but choose one that is fairly thick. I prefer a regular full-fat sour cream, but you don’t have to.

• Mayonnaise – As always, use your favourite. I like a good, thick, creamy, full-fat version, as I think that the flavour is better. You can use egg free if necessary.

• Blue cheese – I favour good old British Stilton, but there many options. See my notes below.

• Lemon – For juice, to add a touch of acidity and cut through all the the richness. Don’t be tempted to leave it out. It does not make the dip taste of lemon, but will taste the difference if you don’t use it.

• Chives – Adds some extra flavour, but you can leave them out. Use a little finely chopped spring onion if you prefer.

• Black pepper – to season to taste. You will not need salt!

Which blue cheese?

I prefer Stilton but you can use your favourite. Roquefort and gorgonzola are classics, and there is always Danish blue. You probably want a cheese that is reasonably assertive, as if you go too mild, the flavour will disappear in the dip. Use a little more or less cheese according to taste and how strong it is.

If you are serving your blue cheese dip to vegetarians, check the cheese packet. Vegetarian Stilton is easier to find than some of the other options.

How to make blue cheese dip – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Prepare the individual ingredients and put everything together in a bowl. Reserve a little crumbled blue cheese and some of the chives for garnish.

• Blue cheese – Cut into small pieces and give it good mash on a chopping board with a fork. Then scrape into the bowl.

• Chives – I find the easiest way to chop them is with a pair of sharp kitchen scissors.

• Lemon – You only need a small squeeze of the juice, so you can do this with your hands rather than a juicer.

Step Two – Mix it all up with a fork or spoon. Give any pieces of cheese a good mash against the side of the bowl the break them up, if needed. Cover and leave in the fridge for an hour (ideally overnight) while the flavours meld together and the dip thickens a little.

Step Three – Now taste your dip and season with pepper if needed. Blue cheese is very salty, so you do not need extra salt. Don’t fall into the trap of adding it out of habit.

Garnish with the reserved chives and blue cheese to serve.

Serving suggestion

Serve this blue cheese dip with all your favourite party food. I like to offer a crudité platter, or homemade tortilla chips, melba toast, crisps and crackers. It also goes well with buffalo wings.

You could also enjoy this blue cheese dip with a main course salad, as a burger topping, over fully loaded chips, on a baked potato, of with potato skins and bacon.

Variations

• Add different fresh or dried herbs to adjust the flavour to your taste. Try parsley or chervil for a change.

• Play around with different blue cheeses to find your favourite mix.

• Lighten it up with lower fat mayonnaise or sour cream. You can also replace all the sour cream, and up to half the mayo with a good, thick, Greek-style natural yogurt.

Storage

Store your dip in an airtight container in the fridge. Consume within 2 days. I don’t recommend freezing this blue cheese dip recipe.

Hints and tips

• For a smoother dip, mash the cheese crumbles against the side of the mixing bowl with a fork or spatula. I don’t recommend using a blender or mini food processor, as it can make the dip very runny.

• This dip is so much better the next day – make it in advance if you can!

• Leftovers can be used as pasta sauce. It is also good with salmon or over steak.

• Thin your dip with a little milk or buttermilk for a salad dressing to drizzle over crisp salad leaves.

FAQS

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