Packed with sour cream, buttermilk, and blue cheese, this dip is a perfect creamy companion for spicy, hot wings or a crunchy, cold crudite platter. I served this as one of the sides for my Crispy Sesame Chicken Nibbles at our recent Fight Night Feast.
It’s thick, satisfying and just a bit packs a lot of salty, cheese-y flavor. A splash of fresh lemon juice gives it a little extra sparkle.
If you thin it out with more buttermilk, it makes a fantastic salad dressing.
That said, any firm or semi-firm blue cheese that you like will work here. Just be sure that it crumbles well (so you have some hunks of cheese in your dip).
One part recipe, one part technique
Now, dips and dressings are super-personal business. Use this recipe as a starting point. Definitely adjust it to fit your specific tastes.
For a thinner dip, use a little more buttermilk. For a thicker dip, add more sour cream or cheese.
Tangy Blue Cheese Dip
1/4 – 1/2 lb. Maytag blue cheese
1/4 cup buttermilk
1/2 cup sour cream
squeeze of juice from half a fresh lemon
1/4 tsp. white pepper
1/2 tsp. garlic powder
1/4 tsp. kosher salt
Grab your cheese. This time, I used 1/4 lb. of Maytag Blue. For a thicker, cheesier dip, up your cheese to a 1/2 lb.
Put the cheese in a mixing bowl. Mash the cheese with a fork to break it up into chunks.
I like slightly larger chunks of cheese, so mine looked about like this:
Pour in the buttermilk.
With your fork or a whisk, mix the cheese and buttermilk together.
Add the sour cream.
Stir to combine.
Give a half a lemon a little squeeze over the bowl. Stir to combine.
Toss in the white pepper, garlic powder, and kosher salt.
Stir to combine. Give the dip a taste at this point. Add more salt/garlic/pepper if you like. Tranfer to a serving dish. Keeps 2-3 days in the fridge.
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