Easy Blue Cheese Dip
sandravalvassori.com
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!
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.