Classic Blue Cheese Dip
Whisk together equal parts high-quality sour cream and mayonnaise, fold in crumbled blue cheese, and let it rest for at least an hour to allow the funk of the cheese to permeate the base.
Don't use pre-crumbled cheese.
The anti-caking agents in pre-crumbled containers prevent the cheese from melting into the cream; buy a wedge and crumble it yourself for a superior, creamy texture.
- mixing bowl
- whisk
- rubber spatula
What goes in.
- 1/2 cupfull-fat sour cream
- 1/2 cupmayonnaise
- 4 ozblue cheese, crumbled by hand
- 1 tbspfresh lemon juice
- 1/2 tspworcestershire sauce
- 1/4 tspgarlic powder
- to tastefreshly cracked black pepper
Let the flavors marry
The dip tastes thin immediately after mixing. Give it sixty minutes in the refrigerator to allow the enzymes in the blue cheese to soften the base and deepen the salt profile.
The method.
Combine the base
In a medium bowl, whisk together the sour cream, mayonnaise, lemon juice, worcestershire sauce, and garlic powder until completely smooth.
Fold in the cheese
Gently fold in three-quarters of the blue cheese crumbles using a rubber spatula. Leave the remaining quarter for a textural finish later.
Season and chill
Add several aggressive grinds of black pepper. Cover tightly and refrigerate for one hour.
Finish
Before serving, fold in the remaining blue cheese crumbles to provide distinct, sharp bites.
Other turns to take.
Herbed
Fold in two tablespoons of finely minced fresh chives or flat-leaf parsley just before serving.
Spicy
Add one teaspoon of hot sauce or a pinch of cayenne pepper to the base for a sharper finish.
When it doesn't go to plan.
If the dip seems too stiff, thin it with a teaspoon of buttermilk or heavy cream.
Keep the dip refrigerated until the very second you put it on the table; it loses structure quickly at room temperature.
Taste the cheese before adding extra salt; blue cheese is naturally high in sodium.
The ones that keep coming up.
How long will this stay good in the fridge?
It remains stable for up to three days, though the blue cheese will continue to break down and soften the texture over time.
Can I use Greek yogurt instead of sour cream?
Yes, but be aware that the acidity of the yogurt will alter the balance. You may need a pinch of sugar to offset the tang.
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