This rich and flavorful blue cheese dip recipe is a fast way to whip up a side for your lunch plate, a veggie snack platter, your next wing night, and so much more.
Blue cheese is a salty, tangy, soft cheese that cools and complements a lot of spicy foods, which is why it’s so popular as a dip for hot wings.
Made into a creamy, thick and clingy dip, blue cheese adds a unique flavor combo that also goes well with crudité: cut celery, carrots, green onion, red bell pepper, broccoli, warm, crusty breadsticks, even fruits like grapes and apples.
A good dip helps make that transition to eating raw vegetables, well, easier.
You get your veggies in with a bit of deep flavor.
Plus, dipping anything is pretty fun.
Why not start with this yummy blue cheese dip recipe?
If using a block of blue cheese, first crumble with a fork in a small bowl.
If your container of blue cheese already comes in crumbles, you’re set.
To the crumbled blue cheese, add mayo, sour cream, lemon juice, garlic powder, salt, pepper, and onion powder.
Recipe variation ideas & tips
- For a kick of spicy heat, fold in ½ t of cayenne pepper, OR a t Tabasco (or your favorite hot sauce)
- For an extra cheesy combo dip, add ¼ c of grated parmesan (shaker can) to the rest of the ingredients.
- For chunkier dip, leave larger blue cheese chunks when pressing the cheese with a fork, before adding to the rest of the ingredients.
- For smoother dip, once combined, add the dip to a blender or food processor, scraping down and pulsing.
- If you’re out of traditional blue cheese, we have some substitutions for you to try.
- I like the combination of flavors in Tony Chacherre’s Cajun Seasoning. It’s not really spicy hot, and it does have salt, so a dash here and there adds fast flavor. I’ve added it to this dip for a punch-up so it’s better when you eat it right away. If you don’t have it on hand, you can add more of the onion/garlic/salt and almost get there.
- You can use this dip right away, but the blue cheese flavor picks up the rest of the flavors better after a few hours in the fridge. Let’s be honest: I make this when I’m ready to eat it, and the leftovers get the privilege of being served chilled. It’s still good even when you eat it right away.
The bottom line
We love blue cheese because it’s both creamy and tangy, salty and smooth. It makes great dip and dressing, too, with just a few ingredients.
I do like seasoning blends.
They are handy for fast flavor as I mentioned above, and I add Tony’s to a lot of dishes.
But you don’t have to use it to make this dip sing.
Don’t leave out the lemon juice, though.
Love it so much you want even more blue cheese recipes?
- 1/2 c mayonnaise
- 1/2 c sour cream
- 4 oz (½ c) blue cheese crumbles
- 2 to 3 oz cream cheese, softened
- 2 T lemon juice
- ¼ t garlic powder
- ¼ t onion powder
- ½ t Tony Chachere’s Cajun Seasoning
- 1 t white sugar
- Salt and pepper to taste
- Milk or water to reach desired consistency
- Use a fork to press blue cheese crumbles into small (but not super fine) crumbs. Set aside.
- Soften cream cheese in the microwave for about 20 seconds. It should be soft but not melted.
- Combine the soft cream cheese with the sour cream, mayo, sugar and seasonings.
- Mix to fully combine.
- Add the blue cheese crumbles and fold in.
- Add lemon juice and salt and pepper to taste.
- The consistency should be a LOT stiffer than pudding, more like spackle, and it will thicken as it chills.
- For thinner consistency, add a teaspoon of milk or water and stir if it’s too stiff to comfortably dip a cracker into without breaking.
- It’s delicious eaten right away, no chilling needed!