Blue Cheese Dip
This creamy Blue Cheese Dip is perfect alongside buffalo chicken wings, or cut vegetables like celery, carrots, or bell pepper.
It’s a rule for some people that you simply cannot have chicken wings without blue cheese dip. This I learned while living in upstate NY for four years.
Buffalo chicken wing consumption in this house is something of a ceremony, since my husband grew up in upstate NY where buffalo wings were invented, and had a father who made buffalo wings not once, not twice, but THREE TIMES A WEEK. For his entire childhood.
(not kidding).
Needless to say, Pete knows a thing or two about chicken wings and has taught me quite a bit.
In complete contrast to Pete, I don’t think I had ever seen a chicken wing until I was in my 20s, let alone eaten one.
As I mention in my crispy Baked Chicken Wings post, I got on board the buffalo wing train in college while watching the Superbowl, and I’ve been hooked ever since.
Back in college when we ordered wings for the Superbowl, I thought it was very curious that they always delivered them with a little packet of cut celery sticks and a container of “creamy blue cheese” as my husband calls it.
Little did I know that the blue cheese dip is an essential part of the experience for many, and I now have to say that I agree.
The hot tangy buffalo wings pair so well with creamy blue cheese, and even though the almighty Flavor Bible doesn’t have an entry for Frank’s hot sauce, I’m pretty sure if they did that they’d say blue cheese is a holy grail combination.
Making the blue cheese dip is very simple, and is a 5-minute task that only involves mixing together a few ingredients.
How to Make Blue Cheese Dip:
Combine blue cheese crumbles, sour cream, mayonnaise, buttermilk, fresh lemon juice, salt, and pepper:
If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.
We always try to mix the ingredients together a few hours ahead of serving, so everything can meld:
Now it’s ready to serve alongside buffalo wing sauce coated chicken wings, cut veggies, chips, or whatever your heart desires.
This is our go-to dip, and Pete and I think it has a nice amount of tanginess and saltiness, and it’s speckled with lots of blue cheese.
However, you can certainly tweak the amounts as you desire.
Buffalo Chicken Dip (or Crockpot Buffalo Chicken Dip), Baked Brie, Garlic Parmesan Chicken Wings, and Potato Croquettes are some of our other favorite game day recipes. Enjoy!
Blue Cheese Dip
Ingredients
- 1 cup blue cheese crumbles (about 4.5 oz)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp buttermilk (you can get away with milk)
- 1 tbsp freshly squeezed lemon juice
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Mix all ingredients together in a bowl, preferably a couple hours before you want to serve the dip.
- Store in the refrigerator until ready to use.
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in September 2018. Originally published January 2017. This post contains an affiliate link.
49 Comments on “Blue Cheese Dip”
Made this with baked buffalo wings which ended up dry. This dip saved the day. I would hold off on added salt but maybe that is dependent on blue cheese used.
Glad to hear it saved the day! Thanks Dani!
Best recipe I’ve used yet! I gave it my own twist with 2tbsp chopped green onion and an 8thtsp of Italian Herb.
I always love to hear what others add! thanks for sharing and so glad you enjoyed!
This recipe is good paired with a fruit spread preserves or chutney and pickled jalapeno slices
Made this dip for our buffalo chicken tenders. It was super yummy!!!! Its so much better than a bought one from the grocery store. Thank you
I seem to be in the minority, but we did not like this. Very strong taste of sour cream and not much else. Would not make again.
Clearly, if the flavor of sour cream overwhelms the flavor of *any* blue cheese, you need better (or even *anything* above the worst ‘blue cheese’ which one may procure.)
Or, perhaps and perhaps more likely, not using a sour cream which is clearly spoiled?
Thank you to Joanne and Taylor for a nice, useful recipe. My mouth waters when I think of other uses of the big wedge of blue cheese that I recently bought. Hey, to all, do any of you also have good memories of your/our elders ordering ‘roquefort’ dressing for salads, as did my beloved (deceased) momasan about 40+ years ago in the USA? Flavor and loving memories are everlasting. 🙂 Thankfully.
can u sub miracle whip for mayo? this looks incredible!!