Blue cheese crumbles kindly lend their distinctive flavor to this simple, smooth mixture. Serve with corn chips. This dip tastes better the longer it chills before serving.
Great recipe. Keeps well in the fridge, and only improves. As a former cook in a wing place, I can tell you this: Don't try to sneak in low fat mayo or sour cream. (I've tried) Find another recipe that calls for them. A small dash each of wostershire, tabasco, fresh lemon juice, and a small crushed clove of garlic will really brighten up the flavor. I also add about 50% more cheese than called for and leave it in bigger chunks. Definately let it sit for a day or two before serving. That makes all the diffrence.
Read MoreTaste was good but I used this recipe because it sounded thick and chunky. It was at first, but after a few hours in the fridge it turned completely watery. Very disappointing, especially since I doubled the amount of bleu cheese chunks called for in the recipe.
Read MoreGreat recipe. Keeps well in the fridge, and only improves. As a former cook in a wing place, I can tell you this: Don't try to sneak in low fat mayo or sour cream. (I've tried) Find another recipe that calls for them. A small dash each of wostershire, tabasco, fresh lemon juice, and a small crushed clove of garlic will really brighten up the flavor. I also add about 50% more cheese than called for and leave it in bigger chunks. Definately let it sit for a day or two before serving. That makes all the diffrence.
I've been looking for a creamy blue cheese dip ever since I ordered chips and dip from room service at a five star hotel in New Orleans and received ruffles and a homemade blue cheese dip. Believe it or not it was a great combination with a simple potato chip and a tangy dip. This recipe emulates that dip perfectly. I have to admit I'm not a big fan of mayonaise but I used the exact amount in the recipe and it made it nice and creamy.
We held a 'taste test' with this and a recipe from another site. This one was by far the winner! The only change we made was to sub a quarter cup of fresh parsley for the two tablespoons dried. Aging for a few days really does improve the flavor, if you can make yourself stay away from it long enough! My husband, the blue cheese fanatic, was in heaven when he tasted this. Thank you for a perfect recipe!
So good! Made this for a Thanksgiving appetizer buffet two years in a row & have been ordered to make it again next year! Definitely use high quality bleu cheese ~ makes a dramatic difference in flavour. I used reduced fat sour cream but full fat mayo ~ had a wonderful creamy texture. Also, I highly recommend making it at least a day in advance to allow the flavours to meld. We liked this best w/veggies (cherry tomatoes, red bell pepper, and celery in particular).
FANTASTIC dip if you like blue cheese! Definitely let it sit overnight if time allows. I used finely chopped red onions (to taste) instead of green and it still tasted great. Add a little milk and you'll have great salad dressing!
Great recipe. Be aware that it makes a ~lot~ so you may want to halve it. Also, you can control the level of blue cheese in the dip by just adding more or less of it. I added more than the recipe called for, and it gave the dip a richer blue cheese taste; it did taste perfectly fine before the addition though. Fantastic, will definitely make this again.
Update: I have made this dip almost every holiday for my FIL, Father's Day also of course! This recipe has become one of my 'go to' recipes. This time I modified a bit. Couldn't get to the store so I used 1/2 a bottle of blue cheese dressing in lieu of the chucks and I didn't add the mayo. Turned out really good! Original review: I love blue cheese, and so does my FIL. I made this for him for tomorrow for an appetizer. I tasted-tested it and I thought it was really good! I am serving with blue corn chips. Did not add the green onions, subbed a pinch of onion pwdr. Sprinkled with garlic bread seasoning instead of garlic salt.
This dip is excellent! I had to make it twice in one weekend because it was so popular. Was great with wings. Makes a great thick salad dressing too. Thanks for this recipe!
Makes a great dip for buffalo wings.
To intensify this recipe, use the "wedge" Blue Cheese, not the pre crumbled. Use 1/3 of the wedge and smash into the mayo and sourcream, adding about an ounce of milk. Smash well to make a "slurry." Crumble the next 1/3 of the cheese into dime size bits and the 3rd, 1/3 of the cheese into nickle and quarter sizes. Add 1 tsp of Japanese gourmet vinegar and mix all. This gives more depth of taste. Add more milk to entire finished mixture if you want a great salad dressing. [It's the "slurry"that "pops" the flavor up a few notches.]
I served this recipe with both chips and with buffalo wings, and got RAVE reviews. Everyone just loved it. Thanks to the submitter! Definately a keeper.
This gets 5 out of 5! Its amazing, easy to make, relatively cheap, and very versatile in its application --veggies, wings, chips, you name it! I went for danish blue cheese which I found to be less creamy and easy to crumble... i'm by no means a blue cheese expert, but from eyeballing in the supermarket, this seemed like the best option. I also used light mayo (PC brand for those of you north of the 49th), and light sour cream and it was still excellent and not lacking by any means. The yield is quite large so be forewarned... this is a dip for a large party. if you're planning a smaller event, and don't want leftovers, definitely decrease the quantities.
Loved this dip!! Definitely use the best blue cheese (not the precrumbled stuff) you can find and make it a day in advance to let the flavor develop. Everyone at the party wanted this recipe, including the men!!
Loved this! I made one change - instead of using sour cream, I used plain yogurt. Turned out fabulous.
Taste was good but I used this recipe because it sounded thick and chunky. It was at first, but after a few hours in the fridge it turned completely watery. Very disappointing, especially since I doubled the amount of bleu cheese chunks called for in the recipe.
First time I followed the recipe exactly and thought that it was ok. Then I modified it: 1) cut the mayo and sour cream in half, 2) replaced garlic salt by garlic powder (remember, that blue cheese is very salty 3) added a lot of chopped fresh dill. With my modifications, it was the best dish on my holiday table.
This dip really is a great basic recipe. I usually make it and add extra blue cheese, because i really like blue cheese. I leave out the dried parsley simply because i do not care for it, instead i add some fresh black pepper. You definitely need to let it sit overnight to let the flavors marry! Once the flavors are able to come together it is AMAZING. If you try to eat it right after you put it together you will lose the full effect of what the flavors can be. Also, you want to use real mayonnaise and not salad dressing. The salad dressing will make it watery and it will not hold together.
This is very good. I let it chill at LEAST 12 hrs before serving (24 hr mark seems perfect). To get rid off the mayo taste and make it creamier, add 1 tsp of white vinegar and problem solved!! I use fresh minced garlic! The longer it chills the better the blend of flavors!
This is really an amazing dip. I really, really, really do not like blue cheese but made this because my husband loves it and we both can't stop eating it. I used Maytag blue cheese which is somewhat pricey but well worth it!
Yum! I made this as a dip for apricot zingers! It's so good! Not too "blue."
Very, very good with the Restaurant-Style wings recipe. Cooked them for Super Bowl 2011 and used this dip... extraordinary! The better the blue cheese, the better this will be. Spend a little extra on really good blue cheese (bleu), it's worth it! In California there are a number of SF Bay Area dairies producing some awesome blue cheeses locally. Point Reyes Original Blue is one of the best I have ever had and would make this a very tasty dip.
So yummy! Even people who aren't blue cheese fans enjoy this dip. Making ahead of time is a must.
This was very good. Had a deep flavor. Not like standard onion dip. I served this with Buffalo flavored kettle chips. Great contrast. It was a huge hit. Thanks!
Awesome! Added a bit of milk to get a thinner consistency for dipping wings and veggies. Also used garlic powder instead of salt as I find cheese always adds enough sodium for my taste.
This was excellent.. my only change was to eliminate the green onion, due to the fact i needed this to be more of a condiment and not a dip.. i was afraid that upon storing in frig for several days that the green onions would change taste or consistency too much so I used a small amout of dried onion.. my husband would definitely eat this as a dip.. a couple tablspoons of milk and you'd have dressing.. im using it to eat with meat.. I'm a low carber...thanks
Everyone loved this dip, everyone that loves blue cheese that is. I served it with cucumbers, broccoli, carrots, turnips, celery, and pearl onions. That's right, pearl onions! All the folks we hang with love onions, even all our kids.
I really enjoyed this and my guests seemed to like it too. Could be mixed with a bit of milk (or buttermilk/cream) and used as a homemade blue cheese dressing.
Great Dip. Tasted like local restaurant. Made 2 nights before party and tasted perfect when served.
I've made this recipe twice...the first time almost as written. I used fresh minced garlic instead of powdered garlic. I tasted it right away and all I could taste was mayo. Then a few hours it was better, and the next afternoon it was wonderful, but a bit too much onion. The second time I tried this recipe I cut the onion down to just 2 green onions but I used fat free mayo...it was not good! I could not get past the gelatin texture. I ended up throwing the whole thing out. I will definately make this again using REAL mayo!
This was a good dip. We put it on burgers the next day. I let it sit 24 hours before serving as suggested and that seemed to be perfect.
I first made this recipe for Christmas. It is by far the best blue cheese dip I have had. It's very simple, doesn't take much time. The only changes I've made are adding extra blue cheese which is just a personal preference. Also, I only add about one and a half Tbs. of dried parsley. My dip is a thick consistency, and doesn't get watery. Lasts several days in the refrigerator. Make sure to make this a day ahead to let flavors meld. Also, make sure to use green onions, the taste is essential to this recipe!
This was very good. I had some left over and used it as a spread on a ham sandwich, couldn't have been better.
This dip is great! I've made it a few times and actually perfer it w/out the green onion. I also add 5oz of blue chees instead of 4. Serve with Buffalo wing pretzel crisps found in the deli at the market!
This one tasted OK to me, but not a lot of folks ate this one compared to the other appetizers served..... I probably won't make this one again.
Divine. Use the good blue cheese (solid piece, not crumbles) and use a bit extra (or cut mayo & sour cream back a little). A clove of fresh garlic minced is better than the salt.
Made this for Christmas. It was a hit. I had some left over blue cheese from a cheese board we had made earlier in the week and it came out awesome. I will be making this again!!! Great for parties.
Awesome recipe!! Only change for me was adding a little more blue cheese ( about 2oz ) and putting it in my food chopper. It made this recipe a little thicker and creamier. Also, I double the green onion just because I like green onions :) EVERYONE loved it and wanted more when it was gone!
Yum! This is exactly how I like my blue cheese dip. I used fresh parsley instead of dried, and garlic powder instead of garlic salt, but otherwise followed the recipe as written. We had this with fruit, veggies, and hot wings. Thanks for the recipe!
I was making Restaurant-Sytle Buffalo Chicken Wings (from this site) and I needed some kind of Blue Cheese Dip. I saw this one and had all the ingredients it called from so I tried it. This is a KEEPER and so were the wings.
I liked this dip/dressing. It was really thick at first. Unfortunately, after a few hours in the fridge, it got thinner. The follow day it was the consistency of salad dressing. Still tasted fabulous, if not better! My only other complaint is it has too strong of an onion flavor. That could be due to the green onions I had. I thought they were a little strong to begin with because they made me cry when I was cutting them, which is not something I find typical with green onions. All this said, I will absolutely be making this again!
If you look in my review box, I have never given 3 stars before, this dip just did not do it for me, or anyone at the party (about 30 people). The dip just sat there. I followed the directions to a "T" and it just was Blah. I would have been better off just opening a jar of Marie's Extra Chunky salad dressing. There are much better recipes out there in my honest opinion, sorry.
it's a sort of tzaziki with a northern twist... very good with chips or veggies, it's not to die for. As everyone else said, it's better to let it sit for at least 24 hours. I also agree on using much more blue chesse: I quite love it and in my opinion you failed to taste its presence among the green onion and all.
I made this dip for a Super Bowl party and it was loved by all!! I added a garlic clove, minced, and a little Peck A Peppa sauce. Served one bowl with fresh veggies, and another with nacho chips. Wonderful!!
Oh.. my.. goodness. Fabulous. I added just a tiny bit of white wine vinegar as per other cooks but everything else was exactly as called for. I made this to go with buffalo wings and made the mistake of tasting it the day before I made the wings- hardly had any left for the wings because I dipped every other dip-able thing I had into this stuff: veggies, chips, and finally wings. It really does taste best after about 3 days chilling, no joke. Thanks SO much for this one!
You can serve with veggies and chips. This is wonderful. Everyone who tries this loves it. People think I a fabulous cook now.
amazing. made exactly as directed and it was perfect - best bleu cheese i've ever made. thank you!
A real party favorite. This was a big hit. A do over recipe. I cut back about 1/4 of a cup of mayo so as not to over power it with the mayo flavor.
Theresa from Nov 2, 2009 rating - Did you let is sit in the fridge for a day? I've made this at least 20 times and never had that problem but I always make it the day before. This was incredible! I read the reviews where some people thought the mayo was a bit much and that would have bothered me so, I measured maybe 3 tablespoons less than one cup and then replaced the missing mayo with heavy cream. I also had fresh parsley and the minced garlic in a jar so I used those instead of dried and I only used 3 scallions because it just looked like I had plenty when I'd chopped that much. It did need the 24 hours to sit for the flavors to blend but I disagree with the people who said 2 days was better. I thought the 24 hours was exactly right though it was still pretty good the next day. I served it with both celery sticks and the extra thick wavy potato chips from Cape Cod and it was really great. I have a new favorite dip.
This was good, but too much mayo and the dip felt SO heavy. Probably will not make again or maybe substitute Miracle Whip for the mayo.
This is the best blue cheese dip that I have ever had. I made this for a party and served it with corn chips. My guests could not pull themselves away fom it. I used leftover dip as a salad dressing for dinner and it was delicious. This dip makes a better salad dressing than any fancy restaurant's. Can't wait to try it with buffalo wings.
I made this dip using fresh garlic instead of garlic salt. This is now my husband's favorite dip. I have made it 4 times already since I found it.
I served this dip with a veggie tray and my family loved it. It is good with crackers, chips, or hot wings. A must try.
I made this recipe when I was in Australia where there is no blue cheese dressing/ dip anywhere. My friends and I used for the buffalo wings, which we also had to "create." This is great. It has a nice thick consistency and feels so decadent. I added more blue cheese to make it chuckier, but it was also fine without.
This is pretty good. I'm not sure that I cared for all the dried parsley and would probably use fresh next time. I've eaten it with pretzels and will probably try some on a salad as well. I left out the green onions, as I didn't have any.
Really tasty...I left out the garlic salt and used fresh garlic crushed, used red onion instead of green. Impressed everyone as they thought I was a good cook..When really Im not!
I added a ton of blue cheese (love it) and extra scallions. DELISH with spicy buffalo wings, celery and carrots.
Just made this. Was leary of it based on the ingredients but my oh my....it is delish!!! Can't wait to serve it for a family party tomorrow.
Excellent recipe - was a big hit at a recent party, and even with those who are not-so in love with blue cheese. Yum! Thank you very much.
I LOVE THIS RECIPE! I first made it several years ago, and many people have asked me for the recipe since then. It tastes best if you make it several days in advance, and leave it in the refrigerator to "age" and let the flavors blend properly. YUMMY!
This was a great dip, I served it with snack crackers. It had a great blue cheese flavor, but I think you would like it even if you weren't big on blue cheese.
Very good! I sub'd fresh chives (just because I had them) and fresh parsley. Used a milk blue cheese. Delicious!
this dip was delicious - added extra blue cheese as we love it - very flavorful - good with chips, crackers or veggies - made a day and a half before serving to let the flavors blend - perfect!
This was very good. I added about 2 oz. more blue cheese to it (6 oz total), some cayenne pepper and 2 cloves of garlic (through a garlic press), instead of garlic salt for an added kick. Everyone at the dinner where this was served raved about it.
Excellent! Minor substitutions included light sour cream, one grated garlic clove, and since I was out of parsley, I added a few ribbons of celery greens. I am looking forward to tasting the leftovers after a day in the fridge.
Made this dip for a football tailgate and it was delicious. I did use slightly more blue cheese (about 6 oz). Served it with hot wings, celery and carrots.
This recipe has been a hit for the past two years at Thanksgiving. I followed the recipe exactly, and my guests just loved it (even those that don't normally enjoy blue cheese). This dip is great with vegetables and different kinds of crackers. My personal favorite combination is dipping Cheez-Its in this dip. Blue corn chips dipped in this dip also taste very yummy. Enjoy!
Excellent! We liked it with crusty bread instead of chips. Needs atleast 8 hours of chilling. The longer the better! I used red onion finely chopped and 1 tsp of garlic salt. Yum!
This was a Great Blue cheese dip! Made it for several parties and everyone love it!
Perfect blue cheese dip, really. I made two mistakes (ENTIRELY MY FAULT NOT THE RECIPES). I upped the blue cheese and still added salt. Very stupid because it turned out way too salty. Made it again without adding salt and it was wonderful (I added more cheese due to personal taste)and I added a bit less mayo. Excellent, highly recommended even if you're on a diet, hahahaha!
Saw this recipe and thought it would go well with the Baked Chicken Wings from this site. Not a fan of blue cheese, thought others would enjoy it. Used gluten-free "Spectrum Organic Mayonnaise". Made this the day before to let flavors meld. Surprisingly, I was the one who could not get enough. Really enjoyed with celery sticks as well as with wings. Thanks for a good, good recipe!
This dip was so good. My husband made the best wings for super bowl and this dip was perfect with them. Thanks!!
Dip had good flavor but it got to liquidy after sitting in fridge overnight. Don't know what happened.
I was looking for a basic blue cheese dip and this was perfect. I used a hunk of real Roquefort, fresh minced garlic, and added lots of ground black pepper and a tablespoon or so of fresh chopped rosemary. I also used light mayo and light sour cream so that it wasn't so very heavy.
This recipe is very easy and very yummy, just make sure to let it chill for awhile (the longer the better) before it is served. Very good as a vegetable dip
Great flavor, but use STRONG tasting blue cheese. Mine might have been too cheap, the flavor didn't come out enough even 24 hours in the fridge.
Incredible taste! Love it and will make double recipe next time so I can have a batch to keep at home for myself! Easy to make and the best I have ever tasted, yummmmmy!
Very good dip!!! Almost 5 stars!!! Would give it 4 1/2 if I could. Let it sit overnight and it was sooo good with carrot sticks or corn chips! Have had 2 friends now that DISLIKE blue cheese but LOVE this dip and have asked for the recipe! Will definitely make again and again!
Excellent! Simple! Easy and quick to prepare! I added extra blue cheese crumbles and made the night before to blend flavors. Served with crackers. I took this to an office holiday party and several people asked me for the recipe!
This is really a great basic dip. i leave out the garlic salt, i use a PINCH of garlic powder. i use 1/2 to 3/4 c of MAYO and 1 1/4 to 1 1/2 c sour cream. you definitely need to use MAYO for this, miracle whip/salad dressing is completely different and will just water it down, that could be what is giving some the watery results. I add freshly ground black pepper and add extra blue cheese, we like the flavor of blue cheese. Definitely let it sit for a day, or overnight if possible. Also great for dipping with anything, from chips, veggies, or topping on a potato.
Excellent...next time I will not serve this with corn chips as recommended. It was too salty that way. I think this would be good served with vegetables.
This is a FANTASTIC dip! Its funny to ready how different it comes out for people. My motto, you get what you pay for. Buy a good mayo, good sour cream and good blue cheese (I use a 5oz container),use only MINCED green onions and include part of the green chive part and must make the night before!! Everyone loves it that likes blue cheese. Dill (I use dried) is an excellent addition!! Thanks Lisa!
This is an excellent recipe, but I would make it the night ahead to give the flavors time to blend. It is good with veggies, bread, crackers, or my kids were even dipping fritos into it!
This recipe is a keeper. I made the night before, let the ingredients blend and the next day, it was even better than I had expected. I took it to an xmas party and it was gone before I left. The only adjustment I made was by using dried chives rather than fresh g.onions and a (big) pinch of dried red onion. It turned out fabulous.
This was excellent, and easy to make. I only used 2 green onions and that was plenty. I served it with a veggie tray and white tortilla chips, and everyone loved it.
This is so easy to do!! and doesn't last long in our home, I take it to all my friends as they request it!
Good enough. Made 1/4 of the recipe just to try it. Will make again. Needs to sit before it tastes good. Left out the salt for personal preference.
