Blue Cheese Dip

Making your own homemade blue cheese dip is a breeze and much tastier than any store bought version. Serve alongside wings or an array of veggies like celery, carrots, bell peppers, broccoli, or cauliflower.

This easy blue cheese dip recipe is ready in just 5 minutes and is a perfect addition to your big game day or holiday party spread!

We love a good blue cheese dip with lots of chunky blue cheese mixed in, but keep reading for tips on turning this dip into a creamy blue cheese dressing for your favorite salads!

Jump to:

• Let's talk blue cheese
• Common types of blue cheese
• Main ingredients
• How to make blue cheese dip
• Substitutions and additions
• Saving Leftovers
• Other favorite dip recipes
• Common FAQ's
• 📖 Recipe
• 💬 Comments & Reviews

Let's talk blue cheese

Selecting a quality cheese can sometimes be a challenge, and choosing a good blue cheese adds another level of complexity. Blue cheese is made by introducing mold cultures into the cheese. This sounds like it would be bad, memories of being told "don't eat moldy food" rearing its head! However, this type of mold is safe for us to eat.

Different blue cheeses offer different flavors, originate from different regions, use different types of milk, and undergo distinct processes. Many of the various blue cheeses have European Union (EU) law Protected Designation of Origin (PDO) status. This basically means for the cheese to use the name, it must be produced in a certain country, region, or city and adhere to specific processes.

Is it 'blue cheese' or 'bleu cheese'? They are both correct!
Bleu is the French spelling for blue and years ago this cheese was always spelled bleu cheese. However, in recent years the spelling blue cheese has come to be used more and more, so much so that in a recent Google search for 'bleu cheese' it actually asks if you meant 'blue cheese'.

Common types of blue cheese

Here are some basic descriptions of a few of the common types of blue cheese we see in our stores today.

• Basic Blue Cheese. This is actually a general category of cheese and the name for much of the blue cheese easily available to us. A basic blue cheese can be made from cow's milk, goat's milk, or sheep's milk. This particular blue cheese, Murray's Dansk Blue, has a lot of deep blue veins running through it which means it will have that tangy flavor we love in a blue cheese. In general, less veins, milder flavor.
• Gorgonzola. Is made from cow's milk and named for the town of Gorgonzola, in the region of Lombardy in Italy. It's recognized by the EU and has PDO status; meaning it must be produced in Lombardy or Piedmont to carry the name. This can be a softer white gorgonzola with few veins or a strong, blue-veined gorgonzola. This is Murray's Treasure Cave Gorgonzola and had just a few veins running through it and a milder flavor than the Dansk Blue we had.
• Stilton. Also covered under the EU PDO status, to be called 'stilton cheese' it must be produced in one of three English counties; Derbyshire, Nottinghamshire, or Leicestershire. It is made from cow's milk and has a crumbly, drier texture than other blue cheeses. It can also have a stronger flavor. This Murray's Stilton is a little darker in color than the other cheeses we had and has a stronger smell and flavor than our Dansk Blue or Treasure Cave Gorgonzola.
• Roquefort. Roquefort is made from fresh, unpasteurized sheep's milk. It's protected by EU PDO status; it must be aged in the caves of Roqueort-sur-Soulzon in southern France to carry the name. It can be made in other parts of France (as long it is following the ingredient requirements) and then brought to the caves to age. This Murray's Roquefort is very creamy and soft with nice veins and a great flavor.

Main ingredients

See the recipe card below for a full list of ingredients and quantities.

As always, we recommend you use the best quality ingredients you can to make this creamy blue cheese dip.

• Cheese. Use a good blue cheese for this dip, one that you like to eat. You can buy crumbles (if available) or buy a wedge and crumble your own. Leave crumbles on the larger size to have that delightful, chunky, blue cheese goodness in the dip. A good basic blue, gorgonzola, stilton, or roquefort will all work here.
• Greek yogurt and sour cream. We use Chobani Greek yogurt and Tillamook sour cream in this dip, but use your brand of choice. We don't recommend using a low fat sour cream in this recipe.
• Cream. The cream will thin the dip out to the desired consistency. You may need more or less depending on how thick or thin you want the dip.
• Lemon juice. We recommend fresh squeezed lemon juice here to add that brightness we are looking for. Add a little at a time until you get the desired 'zing level'. (Yep! That's the technical term we are going with!)

How to make blue cheese dip

This is so easy to make! Add the ingredients (blue cheese, Greek yogurt, sour cream, chives, lemon juice, and cream) to a dish and stir until well mixed.

Store in an air tight container up to 7 days in the refrigerator.

Substitutions and additions

Use a traditional blue cheese, gorgonzola, stilton, or roquefort cheese. Crumble your own or use purchased crumbles. We don't recommend using a cambozola blue cheese as it can be too soft and more brie like which changes the texture of this dip.

We like the richness of cream, but you can also use half-and-half or even milk. If using half-and-half or milk you may not need as much as if you're using cream since they are thinner and it will take less to thin the dip out. Start with half the amount listed for cream and add in small amounts until the desired consistency is reached.

The tang from the Greek yogurt blends great with the sour cream, but you can also substitute mayonnaise for either of these. You may need to adjust the amount of lemon juice to get the bright flavor depending on the combination and amounts of Greek yogurt, sour cream, or mayonnaise you use.

Substitute green onions for chives.

Add some crispy bacon or crispy prosciutto.

Make this into a salad dressing by adding more cream or adding some half-and-half or milk to the dip. Add this in small amounts until you reach the desired consistency.

Other favorite dip recipes

Common FAQ's

Print

📖 Recipe