A deliciously creamy Blue Cheese Dip made a little lighter with a base of Greek yogurt and a touch of mayo. Perfect for veggies, wings, chips, salads and more, this is a nostalgic party favorite that should grace your game-day table or next gathering with friends. Everyone is going to love it!
A chunky, ultra-creamy blue cheese dip is one of my guiltiest guilty pleasures. I can’t get enough of the wonderfully pungent flavor and I love that it takes just minutes to prepare a batch.
This version hits all the crowd-pleasing notes of the classic, but replaces the sour cream with Greek yogurt. It also cuts back quite a bit on the mayo. And guess what? No one can tell the difference, including myself, the toughest critic of all.
The addition of Greek yogurt might seem unusual, but it provides a fresher, tangier take that I prefer over the heavier sour cream. Garlic and lemon juice add another layer of flavor and help tone down the richness of the cheese. Once assembled, you can serve it immediately but the dip does benefit from chilling a few hours to round out the flavors.
A blue cheese dip may be the traditional sidekick to Buffalo wings, but it’s also fabulous for pretzels, potato chips, raw vegetables, or even smeared in a sandwich or over steak. With the biggest game day of the year coming up, you really won’t want to miss this one.
Why You Will Love This Recipe
- HOMEMADE GOODNESS – If, like me, you’ve always been terribly disappointed in the watered down blue cheese dip you get with your side of wings, or with the packaged supermarket ones that just don’t measure up, you will fall head over heels in love with this homemade version. It’s truly addictive.
- LIGHTER BUT JUST AS CREAMY – Greek yogurt makes this dip somewhat healthier and lighter but it’s just as creamy and delightful as those made with sour cream.
- CROWD-PLEASER – The recipe scales up easily for a large crowd. Less funky and pungent than eating straight blue cheese, this delicious creamy dip has converted many blue cheese skeptics.
- QUICK AND EASY TO MAKE – Just throw all the ingredients of this tasty dip into a bowl, stir it up and you’re done.
- MAKE AHEAD – This dip tastes even better after a day or two in the fridge so it’s great for making ahead.
Ingredient Notes
Here are the simple ingredients you need to make this easy recipe:
- Blue Cheese – This is of course the main ingredient so you want to choose a blue cheese that has a relatively bold flavor without being overly assertive. I like to use a gorgonzola picante (dolce is a little too sweet for me). See section below for more tips on which cheese to use.
- Greek yogurt – Because we aren’t adding a lot of mayo, a thick Greek yogurt is best here so the dip isn’t too runny. I use 2% fat but anything higher will also work.
- Mayonnaise – You can use your favorite mayonnaise but it’s important to use a good quality mayonnaise so the flavor doesn’t overwhelm the dip. I use Hellman’s, though vegeanaise or an olive oil based mayo will also work.
- Milk and white vinegar – Milk mixed with a little bit of vinegar creates a faux-buttermilk of sorts which adds tang and also lends more creaminess to the dip. You can use buttermilk or cream if you prefer.
- Lemon Juice – A splash of lemon juice helps to brighten up the dip so it isn’t too rich.
- Fresh Garlic – Many recipes will call for garlic powder but for the best flavor, I prefer to use fresh garlic in this dip. If possible, grate the garlic with a microplane so it’s more of a paste. Or finely mince it into a paste so you don’t have little chunks of garlic in the dip.
- Black pepper – A bit of freshly cracked black pepper is a nice addition to this dip. I will only add a pinch of salt if needed because blue cheese is generally pretty salty.
- Fresh chives – I like to stir some fresh chives into the dip and also use some for garnish. I have tried this dip with green onions but I find them a bit too strong. If you don’t have chives, simply omit them.
Additions and Substitutions
Make it creamier: If you want a creamier blue cheese dip add 1/4 cup of sour cream or cream cheese.
Garlic: Though I prefer the taste of fresh garlic in this dip, in a pinch, you can use 1/2 teaspoon garlic powder.
Make it spicy: Unless you’re serving the dip with hot chicken wings, you can add a few dashes of your favorite hot sauce.
Lemon juice: Use apple cider vinegar if you don’t have fresh lemon juice.
Mayonnaise: You can omit the mayo and use equal amounts of yogurt and sour cream.
Best Blue Cheese To Use
For starters, it’s best to use a wedge of blue cheese as opposed to blue cheese crumbles. Blue cheese that is sold pre-crumbled will not be as flavorful and may have additives.
As for which type of blue cheese, something that is punchy and crumbly works best here. I love a milder, creamier blue cheese, such as my beloved Saint Agur, but once it’s mixed with the yogurt and mayo, you can barely taste it. Ditto for cambozola.
These are my top choices that can likely be found at most well-stocked grocery stores:
- Gorgonzola piccante (or dolce if you don’t mind sweet)
- Roquefort (lovely blue cheese flavor)
- Stilton (stronger flavor but works)
How To Make Blue Cheese Dip
Step 1: Place the milk and vinegar in a medium bowl and mix to combine. Let it sit for about 1 minute.
Step2: Add the blue cheese and use a fork to mash it until a crumbly paste forms. Whisk in Greek yogurt, mayonnaise, fresh garlic and chives. Season with black pepper and salt to taste.
Step 3: You can serve immediately but if possible, cover the dip and refrigerate for at least 1 to 2 hours before serving. This allows the dip to thicken and the flavors will meld and intensify.
Sandra’s Helpful Tips And Notes
- Hold back on the salt. Blue cheese can vary a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.
- Chill the dip. Though not essential, the dip does benefit from chilling in the fridge for a few hours. The flavors will meld, and the dip will slightly thicken.
- Use a food processor for a smooth dip. I like the dip a bit chunky, plus I rather not have to clean one more tool. But if you like your dip smoother, or the consistency to be thinner, use a stick blender or food processor to mix it.
Frequently Asked Questions
Can I use this dip as a salad dressing?
This homemade blue cheese dip is excellent for dressing a wedge salad, or any salad you like. If you need it to have a thinner consistency, add a little more milk, lemon juice, or even water.
What should I serve with blue cheese dip?
Thick sturdy chips, or crackers, make excellent dipping vessels for this creamy dip. But since the dip is already quite indulgent, I try to compensate and usually serve it with raw veggies. Carrot sticks and celery sticks are classic but cucumbers, radishes, cherry tomatoes, broccoli and cauliflower are excellent choices as well.
It almost goes without saying, this is also the BEST blue cheese dip for Buffalo wings. I can’t even fathom having buffalo chicken wings without a blue cheese sauce, and this homemade dip is so much better than any you’ll get at the store or from takeout.
What other ways can I use this blue cheese dip?
This easy blue cheese dip recipe is also great for drizzling over pizza, roasted veggies (amazing with Brussels sprouts!), or baked potatoes. Also excellent alongside a steak and salad.
Don’t forget blue cheese goes well with fruit, too so serve the dip with sliced pear, figs, or apples—yum!
Storage Tips
If you’re lucky to have leftovers of this delicious dip, store in an airtight container, such as a mason jar or glass Tupperware. Refrigerate for up to 3 days.
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I hope you love this Blue Cheese Dip. If you make it, please leave a comment and star rating at the bottom of the page so I know how you liked it. Thank you!
Easy Blue Cheese Dip
Ingredients
- 1/4 cup milk
- 1 teaspoon white vinegar (or apple cider vinegar)
- 1 (5-ounce) wedge blue cheese, crumbled by hand
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 small garlic clove, grated or finely minced into a paste
- 2 Tablespoons lemon juice (or apple cider vinegar)
- 2 Tablespoons finely chopped chives (optional)
- freshly cracked black pepper, to taste
- pinch of kosher salt only if needed
Instructions
- Place milk and vinegar in a large bowl and mix to combine. Let it sit for 3-5 minutes.
- Add blue cheese to the bowl and use a fork to mash it until a crumbly paste forms. Whisk in Greek yogurt, mayonnaise, garlic, lemon juice and chives. Season with black pepper and salt to taste.
- You can serve immediately but if time allows, cover the dip and refrigerate for at least 2 to 4 hours. When ready to serve, stir, and use as a dip, wedge salad dressing, or as a spread for a sandwich.
Notes
- Hold back on the salt. Blue cheese can vary a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.
- Chill the dip. Though not essential, the dip does benefit from chilling in the fridge for a few hours. The flavors will meld, and the dip will slightly thicken.
- Use a food processor for a smooth dip. I like the dip a bit chunky, plus I rather not have to clean one more tool. But if you like your dip smoother, or the consistency to be thinner, use a stick blender or food processor to mix it.
- To store: Leftovers can be stored in an airtight container, such as a mason jar or glass Tupperware. Refrigerate for up to 3 days.
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