Blue Cheese Dip
The classic dip (with some scallions) , and classic for a reason.
Serving Size: Makes 1 1/4 cups
It made me a little sad not to have a solid blue cheese dip in my arsenal. I absolutely adore blue cheese dips and dressings, for crudité, for chips (indulgent, yes) and for chicken wings with those stalks of celery to balance out the spiciness. And while none of my boys – large or small — might reach for a chunk of blue cheese on its own, a good blue cheese dip is something we can all agree on.
And the best part – this dip can be transformed into a blue cheese dressing with the addition of another few tablespoons of milk, half and half or cream. Just keep adding it in small increments until it reaches the consistency you like.
You could also add a splash of red or white wine vinegar if you like your blue cheese dressing to have a bit more tang, which I do love. In fact, this is what I do when I am in a Blue Cheese Place in a restaurant: I feel a little ridiculous ordering a salad with full on blue cheese dressing, so I order oil and vinegar, and blue cheese dressing on the side. I drizzle copious amounts of vinegar, and a bit of oil over the salad then kind of dab on the blue cheese dressing so I get a little in every bite, but not so much that I feel like I ate a bowl of dip on a salad. See how I outsmart the salad dressing?
“Smarter than salad dressing.” Yup that’s what they say about me.
Blue Cheese Dip
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ crumbled blue cheese
- 1 to 2 tablespoons whole milk, half and half or heavy cream
- 1 tablespoon lemon juice
- ½ teaspoon Worcestershire sauce
- 2 finely chopped scallions
- Kosher salt and freshly ground pepper to taste
1. In a small bowl mix together the sour cream, mayonnaise, blue cheese, 1 tablespoon milk, lemon juice, Worcestershire sauce, scallions, and salt and pepper. If the dip is still thicker than you’d like, add the extra tablespoon of milk (or whatever dairy product you chose).