Easy Blue Cheese Dip
This simple blue cheese dip recipe is creamy and irresistible. Serve with buffalo cauliflower, bell pepper, celery, or carrot sticks.
Updated by Kathryne Taylor on August 27, 2024
38Comments
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This blue cheese dip just might convert blue cheese skeptics into fans. Yes, it really might. You can trust me on this because I’m a little iffy on blue cheese myself. Sometimes I love blue cheese, like in this peach and avocado salad, and sometimes it’s just too much.
In this dip, it’s perfect. This blue cheese dip recipe is cold, creamy, and savory with an unmistakeable—but not overpowering—blue cheese funk. It’s easy to stir together and tastes even better after a brief rest.
In addition to blue cheese (try a mild one, like gorgonzola), you’ll need just a few basic ingredients to make this dip: sour cream or Greek yogurt, chives or green onion, fresh garlic, salt and pepper. Rarely do I suggest Greek yogurt as a worthy alternative to sour cream, but it really works here and yields a lighter dip. For a different flavor profile altogether, try feta cheese instead of blue.
Serve your dip with Buffalo Cauliflower, or simply with raw vegetables like celery, carrot and bell pepper. Please let me know how you like it in the comments!
Watch How to Make Blue Cheese Dip
Easy Blue Cheese Dip
This blue cheese dip is creamy and irresistible, and so easy to make. Serve with Buffalo Cauliflower, bell pepper, celery, or carrot sticks. Recipe yields about 2 cups.
Ingredients
- 1 cup sour cream or Greek yogurt
- 1 cup (4 ounces) crumbled blue cheese, plus more for garnish
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped chives or green onion, plus more for garnish
- 1 medium clove garlic, pressed or minced
- Freshly ground black pepper, to taste
- ½ teaspoon fine salt, to taste
Instructions
- In a small serving bowl, combine all of the ingredients and stir to combine. Taste, and add more salt and pepper, if desired.
- Garnish with a light sprinkle of crumbled blue cheese and chives. This dip tastes great immediately, but gets even better after a short rest. Serve as desired. Leftovers keep in the refrigerator, covered, for up to four days.
Notes
Change it up: For a different flavor profile, try feta instead of blue cheese.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I was looking to make your Buffalo Cauliflower for Superbowl snacks this year and was looking for a recipe for the traditional bleu cheese dip for the celery sticks. You posted this recipe just in time! It is delicious. I like making my own dip rather than using bottled dressing because I want lots of chunks of cheese and no chemical additives.
Hooray! I’m glad it was the right timing and you enjoyed it. I appreciate your review, Carole!
Great easy recipe! I will make this again.
Thank you for your review, Christina!
Kate,
Just bought your book, am loving it and the recipes. I love blue cheese and this dip sounds like it will make it to the top of my newly roasted gold beets. A dollop on a warm beet or atop a salad…great combo. Thanks.
I hope you love my cookbook! Be sure to let me know what you think of this dip. Beets sound like a great combination.
Made your Carrot cake with the olive oil and it came out much to dense, what did I do wrong?
This recipe is listed in the
The Fresh Pressed Olive Oil Club booklet.
Hi Rosi, I didn’t authorize my recipe for use in that booklet so I’m not sure how it was written. Is it this recipe? For that recipe, it’s important to use the flours specified, real eggs (not an egg alternative) and to make sure your baking powder and soda have not expired (don’t mix them up, either). Hope that helps!
Hi! I know that the literal name of this is blue cheese dip, but do you think this would be yummy with goat cheese too? Love your blog and positivity around food!
I’m not sure, sorry! Have you tried my Spicy Red Pepper & Feta Dip or my Baked Feta Dip with Cherry Tomatoes
Yay, no mayo! I always use sour cream or yogurt. Sherry vinegar is a must for me and chives add a nice touch. I never make it the same way twice. I’ve even added horseradish. That was good. Thanks for no mayo!
Hi, Kate! I love to eat snacks all the time, may it be during work or when I’m watching tv shows. Since I’m trying to be healthier, I want to have dips when I’m munching on some vegetables. This dip was perfect for that. I’m planning to try this recipe with feta as well. Thanks for sharing!
I’m glad you love it, Dakota!
Hello Kate,
Love your recipes! Do you know the nutritional value of the blue cheese dip made with Greek yogurt instead of sour cream?
Hi Tracy, I don’t sorry! You can use an online nutritional calculator.
This dip is something I was looking for. Can I serve it with meat dishes?
Yummy! I love this recipe. Thanks for posting.
You’re welcome! I’m happy you enjoyed it.
I made this for entertaining tomorrow and I’m not sure it will last that long! Delicious. So far I’ve tried it with celery, crostini, and dates and all of them- yum
Great to hear, Jennifer! I appreciate your review.
This dip was fabulous! It’s thick, full of lots of interesting flavors, and a perfect complement to Buffalo wings and celery sticks. It comes together quickly without any special ingredients, too.
We are looking forward to using it as a vegetable dip tomorrow night. Thank you so much!
You’re welcome, Kristine!
A question: Can this recipe be used for blue cheese dressing too? Do I add a little water so it will pour?
Sure, you can try it!
I absolutely love love ❤️ your recipes. I make your granola on a regular basis (without doubt beyond all others) This recipe is no exception. Delicious and not as heavy because of the yogurt and lemon. I topped with fresh cracked black pepper and green onion. Served with veggies but also wings and dry ribs. Nice work!
Thank you, Catherine!
I made this today and it was fantastic, thank you!!
You’re welcome! I’m happy to hear you enjoyed it.
Thanks Kate, from way down-under/ Australia, for your super Easy Blue Cheese Dip recipe. We don’t know what ‘Buffalo Wings’ are here (but we can imagine) so I’ve used crudites/raw vegetable sticks with great results.
Cheers, gbx
I’m glad you loved it, Gilli!
Made this for a party, big hit. It is really good. Found out it’s the best dressing for a wedge salad! Thanks for posting
You’re welcome! I’m glad you loved it, Lynn.
Made this with feta cheese instead, it was delicious!
Great to hear, Jamie!
Yay, no mayo! I always use sour cream or yogurt. Sherry vinegar is a must for me and chives add a nice touch. I never make it the same way twice. I’ve even added horseradish. That was good. Thanks for no mayo!
Fabulous taste profile
Guests loved it
Thanks much
You’re welcome, Kate!
It’s a HIT! Thinned mine with a splash of evaporated milk, and we prefer Greek yogurt for the health perk, but otherwise didn’t change a thing. Everyone enjoyed and it didn’t last long. (Only way I can get some of my people to eat a dog-gone carrot.) Should have made a double batch. Wait, when are the Oscars? Thanks for sharing.