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- 1 16-ounce container plain nonfat yogurt (scant 2 cups)
- 1/4 cup crumbled blue cheese (about 1 1/4 ounces)
- 1/4 teaspoon celery seeds
Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.
Discard liquid drained from yogurt. Transfer yogurt to processor. Add cheese and garlic; blend until smooth. Transfer dip to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle with celery seeds.
Nutritional ContentPer tablespoon: calories, 20 total fat, 1 g saturated fat, 0 cholesterol, 2 mgReviews Section
Blue Cheese Dip
The classic dip (with some scallions) , and it's a classic for a reason.
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 turkey burgers, 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.
Blue Cheese Dip
- Quick Glance
- Quick Glance
- 5 M
- 5 M
- Makes about 1/2 cup
Ingredients US Metric
- 1/4 cup plain Greek-style nonfat yogurt
- 2 tablespoons store bought or homemade mayonnaise
- 1 teaspoon white wine vinegar
- 1/3 cup crumbled blue cheese (1 1/2 oz)
In a small bowl, stir together the yogurt, mayonnaise, vinegar, and blue cheese. Mash any very large chunks of blue cheese with the back of a spoon to integrate it into the dip.
You can make the dip up to 3 days ahead and store in an airtight container in the refrigerator. When you want to serve it, allow it to come to room temperature before serving. A gentle suggestion: Make plenty because this goes fast.
Recipe Testers' Reviews
This dip is fantastic! It took just a few minutes to whip together and it’s so much more delicious and satisfying than any already-made blue cheese dip.
I like that nonfat Greek yogurt is used. That this dip is primarily low-fat is undetectable. The recipe turns out rather thick, which makes it perfect to accompany wings!
TOUCHDOWN. Delicious, rich, easy to make and amazing. I will never prepare Buffalo wings or homemade blue cheese dressing in another way again. Seriously converted. The blue cheese dressing yielded about two thirds of a cup. Double it for later uses during the week. You’ll thank me later.
This dip is so easy and delicious. You’ll never want to buy the ready-made stuff again. I love its intense blue cheese flavor.
I found it easier to mash the large chunks of blue cheese with a fork before adding the other ingredients. Very thick and creamy. Absolutely delicious! I had a bit left over, and when I added a tablespoon of buttermilk to it the next day, it made a fantastic salad dressing. I doubled the recipe, as the original only makes a little over a half cup. Will definitely make this again!
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More important than your choice of cheese, I think, is what you mix it with the base of the dip will dictate the consistency and, to some extent, the flavour profile of the finished product. Use a mixture of cream cheese, double cream and thick labneh yoghurt, as Forrest suggests, and your dip will be both solid enough to wreak some serious deforestation on the unwary broccoli floret, and so rich and creamy that you might not feel like going back to clean up the damage. BBC Good Food’s mixture of creme fraiche and mayonnaise, by contrast, is almost runny enough to qualify as a salad dressing. Some testers find the tang of the mayonnaise, which also comes through in the Bon Appetit recipe using sour cream, comes through too strongly, preferring a more neutral base, such as Grano’s fromage blanc (Greek yoghurt makes a good substitute) or Forrest’s cream cheese. This is also used by Jane Nickerson, whose 1953 recipe is collected in the New York Times Cookbook. Her mix of cream cheese and sour cream is the most successful combination for both texture and flavour, although if you’re looking for a slightly lighter version, equal parts Greek yoghurt and sour cream are rather nice.
Bon Appetit’s sour cream version. Photograph: Felicity Cloake/The Guardian
Although I’m sceptical about the use of anything mechanical here, given how easy it is to crush the cheese with a fork, as Bon Appetit suggests, if you happen to have a stick blender or a small food processor, it does help to aerate the dip, giving it a more moussey consistency. Keep some of the crumbled cheese back to stir in after blending for a more interesting texture and flavour.
How to make blue cheese dip
In a bowl, combine together crumbled cheese, finely chopped chives, sour cream and a pinch of black pepper. Make sure you mix everything well.
Then, add lemon juice and give everything a good mix again. Taste it and add more lemon juice or pepper. You might not need to use salt at all as the cheese itself is very salty as is. It is up to you.
What to serve with blue cheese dip?
- Buffalo Chicken Wings
- Celery sticks
- Roasted chestnuts
- Roasted vegetables (i.e. asparagus)
Or what about making blue cheese dip for chips? Also, if you thin it down a bit more, you can turn this dip into a blue cheese dipping sauce for steak or serve it with Wedge Salad!
- You can make blue cheese dip without sour cream, if you prefer. Just use plain Greek yogurt (unsweetened) or natural yogurt (unsweetened) instead.
- Instead of chives you can use finely chopped spring onion.
- To thin this blue cheese dip, you can use milk. I did not as the juice from lemon was enough.
- I used freshly squeezed lemon juice to achieve the best flavor and I recommend you use the same.
More appetizer recipe ideas for your next party or family gathering
Best Blue Cheese Dip Ever! I always get rave reviews - and always follow the recipe as written, with quality bleu cheese. Smoked is hard to find and the regular tastes great. The one departure from the recipe that nobody notices is to use plain nonfat greek yogurt in place of the sour cream. I do this in all my cooking. It cuts the calories and is not at all noticeable. This recipe does make a large batch and we end up using it as sandwich spread and to dip anything we can find in. Making a smaller batch would take all the fun out of it.
Very tasty. Used a mix of smoked Gouda and bleu dɺuverne. Good right out of the bowl with a finger.
Great dip. I used some left over gorgonzola I had in the fridge. However, I never add salt to a recipe that has cheese in it. (or bacon or any other salty food). I'll be dipping veggies tonight :-)
I made this for a large party and doubled the recipe. Most blue cheese lovers enjoyed this, however, it's so rich that you need only make one batch even for a large group of people. We had left over dip for a while!
Just made this dip ahead of time. So far, loving the flavors. I followed this recipe except that I could not find smoked blue cheese. Easy and tasty dip even with a non-smoky blue.
Wonderful. I brought this to a party and was asked for the recipe all night. I used what I had on hand. Strong blue cheese, red raspberry vinegar and lemon thyme and the other ingredients as listed. Let it sit in for a day in the fridge before taking to the party. My new go-to dip recipe.
Really delicious dip - a keeper for a quick, sophisticated veggie/pretzel dip. A couple of things to note: I didn't make the full recipe - there were only 4 of us, but i used the same proportions, except I still used one garlic clove. It wasn't too garlicky - in fact, it was just right. I used a mortar and pestle l to create the garlic/salt paste, and i used very, very strong blue cheese (so i used less than called for). The thyme I used was the lemon thyme in my garden (still growing under snow!). Really great. We practically licked the bowl clean.
Smoked blue cheese is not available at my grocery so used regular Saga blue cheese to make this very tasty dip. Otherwise followed the recipe exactly and all my guests loved it. It was equally delicious as a dip for veggies and a spread for toasted baguette slices. As mentioned by others, recipe as written does make a large quantity. I will definitely make this again.
This is a fantastic blue cheese dip. I have several go-to recipes but this is the new favorite. When I can't find smoked blue cheese I use smoked sea salt when mashing the garlic and for final seasoning. Makes a big flavor difference.
A good, handy blue cheese dip but not superb. I used regular blue cheese, not smoked. Perhaps that would have made a difference.
AMAZING. All my guests LOVED THIS! Used regular blue cheese. I will definitely make this again. Great for dipping any veggies or pretzels or pita chips into!
Just made this dip for a summer bbq. I agree that one should not rate a recipe if the recipe isn't properly followed. There's a reviewer that used "expensive" blue cheese, and gave this recipe a somewhat poor rating. I might attribute that reviewers' dissatisfaction with the cheese they selected, and not the recipe itself. I followed the recipe exactly, and the dip is perfect (if you like blue cheese!).
Yummy recipe. I liked it better as an accompaniment to a nice, juicy steak!
Yum! This was sublime. The leftovers are in my fridge and it's taking every bit of willpower I have not to sneak another bite. I don't think it is too much for veggies, but agree with previous reviewer that it would be fabulous with steak!
This was a big hit for the 4th of July. Its very easy and YUMMY. Despite a pretty fg phenomenal cheese section in Rainbow, I couldnt find smoked bleu. Point Reyes Orig Blue rocked, though, and I dont think Ill bother to look for smoked when I make this again tomorrow. The recipe makes a LOT theyre not kidding re: the yield - so if youre not potlucking or something,1/4 to 1/3 batch is plenty for 2 to 4 people as an app with veggies.
I agree that you should start off making this as written, from there improvise as desired. This is a very nice Blue Cheese dip,I typically use just the regular crumbled blue but occasionally spring for the roquefort. talk about amazing. it's so creamy and smooth. Anyway, If you love blue cheese you will love this dip. Goes great with veggies as well as triscuits. Oh, and make sure you have your recipe handy because everytime you serve this dip you will have multiple requests for the recipe!
This is a good recipe, just use the ingredients given. I made it and it was very good and there was not a bit of it left. If you cant make the dish the way it is given, dont give it a bad rating when it doesnt turn out right.
Made 1/2 recipe but used full garlic. Couldn't find smoked blue, so used expensive blue that was recc. WAY TOO BLUE! Even my husband who likes full blown blue cheese dishes, said it was too strong for the veggies. suggested maybe more suitable for steaks. I then doubled the sour cream and mayo and it is bearable, but still not a favorite..I think it needs something to bring the blue flavor in check.
How do you make Blue Cheese Dip?
Minced garlic is mashed with Kosher salt. Blue cheese crumbles are added to the garlic. I like to use a GOOD quality blue cheese. It makes all the difference! Sour cream and heavy whipping cream are mixed in too. This dip thickens when chilled, but it thins out again when the dip comes to room temperature.
This is not for dieters, but if you use quality Roquefort it's a fantastic blue cheese dressing/dip for wings or crudites. I promise it will make you fat.
A party hit! I used 4oz. blue cheese as that was the pkg size. I think extra blue cheese is delicious. Didn't need to dirty the mixer. spoon/spatula works perfectly. Very thick dip that goes a long way.
I've been making this one for a few years, and it's a hit everytime. I'm always asked for the recipe, a real winner.
I love this recipe. I've made it exactly as written and loved it. Yesterday, I messed up did not have any sour cream, so substituted 4 oz. more cream cheese and increased the amount of celery, onion and garlic. OMG, even better. Am making another batch today.
I doubled the blue cheese and approximately halved the cream cheese, mayo and sour cream. It was nice and thick and held up well. Made 1 1/2 pints. Celery and celery salt? No thanks. Everyone who loves blue cheese will love it and love you for making it. We dipped veggies and crusty bread chunks. I'll make it again to top steaks, burgers, chicken wraps or tomatoes. yum.
I cannot even count the number of times I have made this dip. I have to admit, because I and all my friends and family love garlic AND blue cheese, I often add even more garlic and blue cheese than the recipe calls for. It is just wonderful. I am not invited to any event without being asked to bring this!
Made 3/4 of this recipe for New Year's Eve (Only had 6 oz. of 1/3 less fat cream cheese). The changes I made to my 3/4 recipe are: used low fat mayo (only 1/2 cup), low fat sour cream, decreased the celery salt and black pepper to 1/2 tsp. each, and added a healthy sprinkle of celery seed to compensated for less celery salt. We don't much care for blue cheese, so I used 4 oz. of Feta in my 3/4 recipe. No need for a mixer--it mixed well with a wooden spoon. A VERY DELICIOUS DIP for carrot and celery sticks (for the weight conscious--also not so high in sodium as the original recipe) LOVED IT.
I used cottage cheese instead of cream cheese (too lazy to go shopping), also doubled the amount of blue cheese (oops) and topped with toasted pecans. It turned out vey well, though probably a bit softer than the original recipe. I made it in the food processor and served it with sliced apples, grapes and crackers.
I made this dip again at my son's request, but addded almost doulbe the chopped celery and onion (too much as it goes a bit runny the next day), but still tasty, I wanted to use it up, and was debating making either cheese biscuits or cornbread for dinner, saw this in the fridge, so did a combo of all three ideas. Used this recipe: Ingredients: 1 egg, beaten 1 C. sour cream (substituted in 1 cup of blue cheese dip) 2 Tbsp. sugar 1 Tbsp. shortening 1 1/2 C. flour (substituted in1/2 cup of cornmeal for 1/2 cup of the flout) 1 tsp. baking powder (I used 4 tsp.) 1/2 tsp. soda salt Preparation: Mix well and bake at 400 degrees for 20-25 minutes. I put almost 1/4 cup fulls on a baking stone and baked as directed- they were awesome- my mom and aunt took home the 3 leftover ones and my aunt picked all the crumbs out of the bread basket and ate them- quite the sight! They were brown and absolutely declicious.
Made this tonight with the wings, but lots left over. Will try it again tomorrow after it has sat a bit. I too do not eat blue cheese, but this dip was really great. I had to add a bit more mayo and sour cream as it was really thick in my mixer. My husband and son loved it!
Made this for a family dinner party, but had to make some changes to accommodate everyone. I left out the celery (I hate it) and onions (my fiance hates them). Instead used more bleu cheese. I also substituted low fat sour cream and cream cheese(who needs all the fat?), but stuck with regular mayo(let's not get out of hand). Next time I'll probably try roasted garlic instead of raw. As is, it has a nice garlicky flavor, but it's a little biting and pungent. We loved the finished product, especially with fresh sourdough bread.
Great - especially with crisp-tender asparagus! An elegant Mother's Day treat!
I loved this! I used it for crackers, as salad dressing and as a topping for rib eye steaks. Great flavor, easy to make and lasts a long time.
This dish had great flavors, but was very easy to whip up in no time! I usually hate blue cheese, but its flavor is not very pronounced in the dip. I just used a wooden spoon to blend it and the dip came out perfectly. I tried it with full-fat versions of the dairy products for one Christmas party, and with low-fat versions for the next. My whole family was unable to tell the difference. Those wanting to cut down on a few of the calories, Iɽ try the low-fat (not non-fat) versions.
OMG - I've finally found my yummy, quick and easy party recipe!
This is a family favorite. I am required to make it for all major holidays.
So good! Next time I am going to add some Tabasco to give it a bit of a kick. Served it with carrots and pita chips.
This is a very tasty dip, especially for those of us who enjoy blue cheese. I served this dip with both veggies and toasted pita bread, yummy!
Very good, and quite easy. We had a little left over (it makes a good amount) which we used on hamburgers and baked potatoes. I would definitely make again!
I thought this dip was a bit thick. And, despite the other ingredients, it was all blue cheese. I like blue cheese but I was expecting a better blending of flavor than I got. I feel the finished product doesn't distinguish itself enough to bother making again.
This had a good blue cheese flavor, and the celery gives it a nice crunchy texture. I had this on a buffet at a party with numerous other dips, and this is the only one that was completely gone before the end of the night.
I loved this dip. It is quick, easy and very versatile. Making it a day ahead makes a big difference as it allows the flavors to blend well. Great with veggies and on spuds. I highly recommend!
This is a very simple, rich and creamy dip! I love the flavor, texture and ease of making it. Most ingredients are on and it is a great quick and easy thing to do in a pinch!
I used celery seed and minced dried onion instead of fresh celery and onion but I did not like it very much. The altered recipe could've been the problem but I really thought it was too thick and too strong a cheese flavor. I've tried other blue cheese dips that were better.
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Blue Cheese Dip
This blue cheese dip, made with just yogurt, vinegar, mayo, and blue cheese, is the best thing we can think of to dip, dunk, or otherwise devour with your Buffalo wings. Amazing flavor and no pesky preservatives.Adapted from Ellie Krieger | Comfort Food Fix | Wiley, 2011
This blue cheese dip is pretty much the classic cool, creamy, tangy, can’t-quite-get-enough accompaniment to many things–as a dip for crudités, as a smear on steak, as something to drizzle or dollop on salads, baked potatoes, anything that would otherwise taste a little too abstemious. Although its most inspired application is perhaps also its most expected alongside Buffalo wings. Nothing wrong with that. Originally published January 29, 2012–Renee Schettler Rossi