Blue Cheese Dip (Printable Version)

Creamy, tangy blue cheese dip with sour cream and chives, perfect for vegetables, wings, or crackers.

# What You Need:

01 - 4 oz blue cheese, crumbled

02 - 1/2 cup sour cream

03 - 1/2 cup mayonnaise

04 - 1/4 cup buttermilk (optional, for thinner consistency)

05 - 1 tablespoon fresh chives, finely chopped

06 - 1 teaspoon lemon juice

07 - 1/4 teaspoon garlic powder

08 - 1/4 teaspoon black pepper

09 - Salt, to taste

01 - In a medium mixing bowl, combine the crumbled blue cheese, sour cream, mayonnaise, and buttermilk if using.

02 - Stir well with a spoon or whisk until mostly smooth, leaving some small blue cheese chunks intact for texture.

03 - Fold in the chopped chives, lemon juice, garlic powder, black pepper, and salt, mixing until evenly distributed.

04 - Taste the dip and adjust salt, pepper, or lemon juice as needed to balance the flavor.

05 - Transfer to a serving bowl, cover tightly, and refrigerate for at least 30 minutes to allow the flavors to meld together.

06 - Serve chilled with celery sticks, carrot sticks, buffalo wings, crackers, or potato chips.

01 -

It takes literally ten minutes from fridge to table, which means you can make it while your guests are hanging up their coats.
The contrast of creamy base and crumbly blue cheese chunks keeps every bite interesting without any fancy technique.

02 -

If you skip the resting time in the fridge, the dip will taste flat and one dimensional because cold allows the flavors to marry properly.
Blending everything in a food processor creates a silky smooth dip, but you lose the chunky texture that makes this feel homemade and rustic.

03 -

Take your blue cheese out of the fridge twenty minutes before making this, because room temperature cheese crumbles more evenly and blends into the dip without turning into a paste.
A pinch of white pepper instead of black gives the dip a cleaner heat without leaving dark specks throughout that beautiful pale color.