📝 About This Recipe
This isn't your average steakhouse condiment; it is a sophisticated, velvety blend of high-quality dairy and pungent, cave-aged blue cheese. By balancing the bold funk of Gorgonzola or Roquefort with bright citrus and fresh herbs, we create a dip that is as elegant as it is addictive. Perfect for elevating game-day wings or serving alongside a refined crudité platter, this recipe is the gold standard for blue cheese lovers.
🥗 Ingredients
The Creamy Base
- 1 cup Sour Cream (full-fat for best texture)
- 1/2 cup Mayonnaise (high-quality, preferably avocado oil or olive oil based)
- 1/4 cup Greek Yogurt (plain, whole milk variety)
- 2-3 tablespoons Buttermilk (to adjust consistency)
The Cheese
- 6 ounces Blue Cheese Crumbles (high quality like Roquefort, Gorgonzola Dolce, or Maytag)
Aromatics and Seasoning
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce (adds umami depth)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Shallot (minced very finely)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Kosher Salt (adjust to taste as cheese is salty)
- 1 pinch Cayenne Pepper (optional, for a subtle back-heat)
Fresh Herbs & Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Italian Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by placing your blue cheese on a cutting board. Crumble it by hand or with a fork into varying sizes—some small bits for infusion and some larger chunks for texture.
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2
In a medium-sized glass mixing bowl, combine the sour cream, mayonnaise, and Greek yogurt. Whisk gently until the mixture is completely smooth and homogeneous.
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3
Add the freshly squeezed lemon juice and Worcestershire sauce to the dairy base. These acids will help cut through the richness of the fats.
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4
Using a microplane or fine grater, grate the garlic clove directly into the bowl. This ensures the garlic flavor is evenly distributed without any harsh bites.
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5
Stir in the finely minced shallots. Ensure they are cut as small as possible so they provide flavor without an intrusive crunch.
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6
Fold in approximately two-thirds of the blue cheese crumbles. Use a rubber spatula to gently press some of the cheese against the side of the bowl to release its oils into the cream.
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7
Add the freshly cracked black pepper and the pinch of cayenne. Stir well to combine.
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8
Check the consistency. If the dip is too thick for your liking, whisk in the buttermilk one tablespoon at a time until the desired 'dippable' texture is reached.
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9
Taste the dip before adding salt. Depending on the variety of blue cheese used, you may only need a tiny pinch or none at all.
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10
Gently fold in the remaining blue cheese crumbles and the fresh chives and parsley, reserving a tiny bit of herbs for the final garnish.
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11
Transfer the mixture to a clean serving bowl or an airtight container.
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12
Cover and refrigerate for at least 30 minutes. This 'resting' period is crucial as it allows the dried spices and aromatics to hydrate and the cheese flavor to permeate the base.
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13
Before serving, give the dip a quick stir and garnish with the remaining fresh herbs and a final crack of black pepper.
💡 Chef's Tips
For the best flavor, buy a wedge of blue cheese and crumble it yourself rather than buying pre-crumbled tubs which often contain anti-caking agents. If you prefer a milder dip, use Gorgonzola Dolce; for a punchy, sharp flavor, go with a traditional Roquefort or Danish Blue. To make this a 'dressing' rather than a 'dip', simply increase the buttermilk until it reaches a pourable consistency. Always use fresh lemon juice; bottled juice has a metallic aftertaste that will ruin the delicate dairy flavors. Make this a day in advance! The flavor significantly improves after 24 hours in the refrigerator.
🍽️ Serving Suggestions
Serve alongside classic Buffalo-style chicken wings and crisp celery sticks for a timeless pairing. Use as a decadent topping for a grilled wedge salad with crispy bacon bits and cherry tomatoes. Pair with salty kettle-cooked potato chips or warm soft pretzels for a crowd-pleasing appetizer. Serve as a sauce for grilled steak bites or blackened shrimp skewers. Accompany with a dry Riesling or a bold IPA to complement the salty, funky notes of the cheese.