📝 About This Recipe
This isn't your average steakhouse side; it is a velvety, sophisticated celebration of bold flavors and creamy textures. By blending the sharp tang of premium blue cheese with a bright citrus lift and fresh herbs, we create a versatile condiment that balances funk with freshness. Perfect as a decadent dip for crisp vegetables or a luxurious smear for a grilled wedge salad, this recipe is a masterclass in achieving the perfect balance of savory and sour.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality, preferably avocado oil or egg-based)
- 1/2 cup Sour Cream (full-fat for best texture)
- 1/4 cup Greek Yogurt (plain, whole milk)
- 2-3 tablespoons Buttermilk (to adjust consistency)
The Star Ingredients
- 6 ounces Blue Cheese (crumbled; Roquefort, Gorgonzola, or Stilton recommended)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Italian Parsley (finely chopped)
Seasonings & Aromatics
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce (adds umami depth)
- 1/4 teaspoon Garlic Powder (granulated for even distribution)
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Kosher Salt (to taste, as cheese is already salty)
👨🍳 Instructions
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1
Begin by selecting your blue cheese. For a milder flavor, choose a Gorgonzola Dolce; for a pungent kick, go with a classic Roquefort.
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2
In a medium-sized chilled mixing bowl, combine the mayonnaise, sour cream, and Greek yogurt. Use a silicone spatula to fold them together until the mixture is uniform and smooth.
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3
Add the lemon juice and Worcestershire sauce to the base. The acidity will help cut through the richness of the fats.
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4
Whisk in the garlic powder, onion powder, and freshly cracked black pepper. Avoid using fresh garlic here as it can become too overpowering over time.
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5
Measure out 4 ounces of the blue cheese crumbles. Using the back of a fork, mash these crumbles into the creamy base. This ensures the blue cheese flavor permeates every bite.
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6
Fold in the remaining 2 ounces of blue cheese crumbles gently. This provides the desirable chunky texture that defines a great dip.
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7
Stir in the finely minced chives and parsley. The green flecks provide a necessary visual contrast and a burst of herbaceous freshness.
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8
Evaluate the thickness. If you prefer a thinner dip or a dressing, whisk in the buttermilk one tablespoon at a time until you reach your desired consistency.
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9
Taste the dip. Add salt only if necessary, as the blue cheese and Worcestershire sauce provide significant sodium.
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10
Transfer the dip to a glass container and cover tightly with plastic wrap or a lid.
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11
Refrigerate for at least 30 minutes. This 'resting' period allows the dried spices to rehydrate and the flavors of the cheese to marry with the cream.
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12
Before serving, give the dip one final stir and garnish with a few extra chives and a dusting 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 the dip is too tangy, add a tiny pinch of granulated sugar to balance the acidity. Always use fresh lemon juice; the bottled variety lacks the bright citrus oils needed to lift the heavy cream base. To make a lighter version, replace half of the mayonnaise with additional Greek yogurt, though the texture will be slightly less silky. Make this a day in advance; the flavor significantly improves after 24 hours in the fridge.
🍽️ Serving Suggestions
Serve alongside classic Buffalo chicken wings and crisp celery sticks for a traditional pairing. Use as a decadent dressing for a Steakhouse Wedge Salad topped with crispy bacon bits. Pair with salty potato chips or house-made sourdough crostini for an easy appetizer. Serve as a sauce for grilled steak bites or blackened shrimp skewers. Pairs beautifully with a bold Cabernet Sauvignon or a crisp, hoppy IPA to cut through the richness.