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, cauliflower popcorn, or anything that would otherwise taste a little too abstemious. Although its most inspired application is perhaps also its most expected alongside broiled Buffalo wings. Nothing wrong with that.
If all this talk of blue cheese is making your mouth water, may we suggest whipping up a batch of these blue cheese balls with your leftover blue cheese? You won’t be disappointed.–David Leite
Blue Cheese Dip
Ingredients
- 1/4 cup plain Greek-style nonfat yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon white wine vinegar
- 1/3 cup crumbled blue cheese
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Just like with whipped feta 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!
This dip was a very quick and satisfying dip for the ‘blue cheese lover’ in your life. This is also a great use when you have ‘just a few spoonfuls’ of ingredients to use up.
I used no Fat greek yogurt with the “F” name, Regular mayonnaise with the “H” name, my favorite blue cheese, and white wine vinegar. For good measure, I added some salt, pepper, and a FEW drops of Worcestershire sauce for a bit more ‘umami’. If you’re unsure about blue cheese, or don’t have enough for this recipe, start with less and improvise. If it’s strong cheese, you can definitely go with less. Other additions you can try just to make it your own: Parmesan cheese, finely crumbled bacon, red pepper flakes or hot sauce, green onion, or caramelized onion.
Try it over steamed vegetables, a dip with fresh vegetables, baked potato-topping, or a blue cheese potato salad. You can’t go wrong with this one!!
Thanks, Pam! We can’t wait to hear what you try next.