Bold, chunky blue cheese dip made with sour cream, mayo and real blue cheese. Lemon, Dijon and garlic are added for tangy depth and then chilled to perfection. Rich, creamy yet textured, it’s ideal for dipping favourites including veggies, burgers and our Buffalo Style Chicken Wings.
Course:
Appetizer, Lunch, Side Dish, Snack
Course: Appetizer, Lunch, Side Dish, Snack
Cuisine: American
Servings
0
Prep Time
8 Minutes
Cooking Time
Ingredients
- 3/4 cup sour cream (or Greek yogurt for a tangier version)
- 1/4 cup mayonnaise
- 1 Tbsp cream cheese (softened)
- 1 Tbsp lemon juice (fresh if possible)
- 1 tsp Dijon mustard
- 1/2 tsp honey or maple syrup (to balance the tang)
- 1 - 2 Tbsp rice wine vinegar
- 1 clove garlic (small) - finely grated or minced
- 1/2 tsp smoked paprika (optional)
- salt & freshly cracked black pepper (to taste)
- 3/4 cup crumbled blue cheese (reserve a few chunks for topping)
- 1 Tbsp chopped fresh parsley or chives (for garnish)
Directions
- Base mix: in a medium bowl, combine sour cream, mayonnaise and cream cheese. Stir until smooth and creamy.
- Flavour layer: add lemon juice, Dijon mustard, honey, rice wine vinegar, garlic, smoked paprika, salt and pepper. Stir well to blend everything evenly.
- Add the cheese: fold in most of the blue cheese, leaving a few chunks aside to sprinkle on top later.
- Texture check: if you like it thicker (for dipping chips or wings), keep as is. If you prefer a thinner dip, stir in 1 to 2 tsp of milk or buttermilk.
- Chill: cover and refrigerate for 30 minutes before serving. This lets the flavours meld and thicken slightly.
- Garnish: sprinkle remaining blue cheese and fresh herbs on top before serving.
Serving Ideas
- Serve with buffalo wings, celery or carrot sticks
- Spread on burgers or steak sandwiches
- Use as a dip for potato wedge or pretzel bites
Products
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