Blue Cheese Dip Recipe
A rich, creamy homemade blue cheese dip recipe that doubles as a blue cheese dressing for wedge salad. Made with just a handful of real ingredients and ready in 5 minutes. There are no preservatives, no mystery ingredients, just bold, tangy flavor.
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This homemade blue cheese dip recipe is one of those simple, versatile staples that always tastes better than the bottled, store-bought version. Rich, tangy, and ready in just 5 minutes, it works equally well as a dip for crunchy vegetables and wings or as a creamy blue cheese dressing drizzled over a classic wedge salad.
I first made this with leftover gorgonzola I had on hand, and it’s been my go-to ever since. One of my strongest beliefs in the kitchen is that homemade dressings and dips are almost always worth the effort, and you can control exactly what goes into them. Store-bought blue cheese dressing tends to have a surprisingly long ingredient list full of stabilizers and preservatives you’d never add yourself. This version is just a handful of real ingredients, and the flavor difference is noticeable.
Why This Recipe Works
The base of sour cream and mayonnaise gives this dip its thick, creamy texture while letting the blue cheese stay front and center. Using real crumbled blue cheese like gorgonzola means you get genuine pockets of bold, tangy flavor in every bite rather than the muted, uniform taste of a bottled dressing. A touch of lemon juice and red wine vinegar brighten everything up and keep it from feeling too heavy. And because the flavors meld as it sits, this dip is actually better made an hour or two ahead of time, which makes it perfect for entertaining.
Ingredients You’ll Need
Here’s everything that goes into this blue cheese dip recipe:
- Sour cream forms the creamy, tangy base.
- Mayonnaise adds richness and body.
- Blue cheese crumbles like gorgonzola, which is my favorite. But but any crumbled blue cheese works well.
- Lemon juice to brighten the flavor.
- Red wine vinegar to add a subtle sharpness. It works in balance with the lemon juice.
- Kosher salt and black pepper to taste.
- Garlic powder gives it just a little extra lift. You don’t need much.
How to Make Blue Cheese Dip
This comes together in about 5 minutes with no cooking required. Here’s how to make it:
Add the sour cream, mayonnaise, lemon juice, red wine vinegar, salt, pepper, and garlic powder to a medium bowl and stir until well combined.
Fold in the crumbled blue cheese and stir gently — you want some texture remaining rather than fully incorporating the cheese.
Taste and adjust seasoning as needed. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
That’s it. Simple, fast, and significantly better than anything from a bottle.
How to Serve Blue Cheese Dip
This is where things get fun. The same base recipe works in a surprising number of ways depending on how you thin it out and what you serve it alongside.
As a dip, serve it thick and cold with any of the following:
- Crunchy raw vegetables: celery, carrots, cucumber slices, and bell pepper strips all work well
- Baked buffalo cauliflower: this is my favorite pairing and the combination is hard to beat
- Crackers or toasted crostini for a cheese board spread
As a blue cheese dressing, simply thin the dip with an additional tablespoon of red wine vinegar or lemon juice until it reaches a pourable consistency. It’s excellent drizzled over a classic wedge salad. To make the wedge salad, quarter a head of romaine lettuce and arrange on plates, then spoon the dressing generously over the top.
Topping ideas for the wedge salad include:
- Diced cucumber and red onion
- Halved cherry tomatoes
- Extra blue cheese crumbles
- Chopped hard-boiled eggs
- Cut avocado
- Sliced radishes
- Shrimp or flaked cooked salmon for a pescatarian twist
Storing Blue Cheese Dip
Store in an airtight container in the refrigerator for up to 5 days. The flavor is best within the first 3 days, so if you’re making it for a specific occasion I’d recommend making it no more than a day ahead. Give it a quick stir before serving if it has been sitting for a day or more.
This dip does not freeze well. The dairy base will separate when thawed, so make only as much as you plan to use within the week.
Expert Tips
- Make it ahead. The flavors genuinely improve with time. Making this an hour before serving, or even the night before, gives the garlic, lemon, and blue cheese time to come together properly.
- Don’t over-mix the blue cheese. Folding it in gently rather than stirring aggressively keeps some texture in the dip, which makes it far more interesting than a completely smooth, uniform result.
- Adjust the tang to your taste. If you prefer a sharper dip, add a little more red wine vinegar. If you want something milder, lean more on lemon juice and reduce the vinegar.
- Gorgonzola is worth seeking out. Any blue cheese works here, but gorgonzola has a creamier, slightly milder flavor than some sharper blue cheese varieties, which makes it particularly good in a dip or dressing context.
Frequently Asked Questions
They’re made from the same base ingredients, and the main difference is consistency. Blue cheese dip is generally thicker and designed for scooping, while blue cheese dressing is thinned out slightly with extra acid (lemon juice or red wine vinegar) so it pours easily over salads. This recipe works as both.
This dip keeps well for up to 5 days in an airtight container in the refrigerator. For the best flavor, use it within 3 days.
Yes. You can substitute Greek yogurt for the mayonnaise for a lighter version. The texture will be slightly thinner but the flavor is still excellent.
Gorgonzola is my personal favorite for its creamy texture and slightly milder flavor. That said, any crumbled blue cheese works well. Roquefort will give you a sharper, more assertive flavor, while Maytag blue is another readily available option.
If you make this blue cheese dip recipe, I’d love to hear how you served it! Leave a rating and comment below.
Blue Cheese Dip Recipe
Ingredients
- 1 cup sour cream
- ½ cup mayonnaise
- 4 ounces crumbled blue cheese, gorgonzola
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Add the sour cream, mayonnaise, lemon juice, red wine vinegar, salt, pepper, and garlic powder to a medium bowl and stir until well combined.
- Fold in the crumbled blue cheese, leaving some texture.
- Cover and refrigerate for at least 1 hour before serving. Taste and adjust seasoning as needed.
- To use as a dressing, stir in an additional tablespoon of red wine vinegar or lemon juice to reach a pourable consistency.
Notes
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