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Blue Cheese Dressing and Dip
When you purchase blue cheese, it's always best to purchase a piece, rather than crumbles. The rounded edge is often not as crumbly as the area nearer the point which has more veining. I use the outer rounded edge for melting and chop the inner portion.
What you need
- 3/4 cup light sour cream
- 1/4-1/3 cup unsweetened bottled mayonnaise
- Dash Worcestershire sauce
- 1/4 tsp grated fresh garlic
- 1/4 tsp dried mustard
- 1/2-1 tsp onion powder
- 4 oz. blue cheese, divided
- 1-2 Tbl balsamic vinegar
- 2-3 Tbl olive oil
- Plenty of fresh ground black pepper
How to make it
- In a mixing bowl, thoroughly combine sour cream, mayo, Worcestershire, garlic, mustard and onion powder
- Cut off about 1 oz of the blue cheese and put into a microwavable dish. Heat on high for 10-20 seconds to melt
- Chop remaining 3 oz. cheese into small pieces
- Add both melted and chopped cheese to sour cream mixture and blend well
- Add vinegar and olive oil and stir to incorporate
- Chill several hours or overnight
- Add black pepper and taste to asjust seasoning
- Let stand at room temperature briefly before serving
We love to use this as a dip for raw broccoli. Also delicious on burgers or any greens salad.
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