(Today, we get to hear from my best friend, Meriah — this blue cheese dip is something I ask her to make EVERY time she comes to visit. I adore it, and I am not a huge fan of Blue Cheese!! Give it a try.)
One of the great things about blue cheese dip is that there are tons of ways you can modify it to suit your tastes, and there are many paths to an outstanding dip. Many years ago I started with a recipe from my sister, which was very good, but what I make now is a lot different—and I’m completely crazy about it. Start here, and then experiment and see where it takes you.
The most important thing is to use high quality blue cheese—and that means getting a wedge of cheese. You can make blue cheese dip from those blue cheese crumbles in plastic containers, and it’s certainly a time saver, but it just won’t taste as good. I also really like the taste, crunch, and look of using both green onions and yellow onions. But the quantities are really dependent on your personal taste and on things like how strong the onions are, or how large the bunch of green onions is. So, take my quantities as a starting point and be prepared to adjust. (Confession: I always just eyeball it and adjust after tasting—even the Worcestershire sauce.) Note that I love this dip so much, I usually make a double batch. It disappears quickly at parties!
Ingredients
1 16-oz container of sour cream (I always use low fat)
½ medium or 1 small yellow onion
1 bunch green onions
2 tsp. Worcestershire sauce
4 oz blue cheese (or more)
- Finely chop the yellow onion and put it into a large enough bowl to mix everything without slopping it all over the floor, as I tend to do.
- Slice the green onions, including most of the green parts, and add to the bowl.
- Chop the blue cheese into roughly ¼ inch pieces, and add to the bowl. Some blue cheese is very crumbly and will cut easily, and some won’t. (There are some amazing, very creamy blue cheeses—avoid those for this recipe.) As long as you can mix it evenly into the sour cream, you’ll be fine.
- Add the sour cream and Worcestershire sauce.
- Add pepper to taste, if you like.
- Taste and adjust quantities. Expect to need to add more blue cheese, and maybe more Worcestershire.
- Enjoy!
Serve with lots of raw veggies and/or potato chips. (I love the reduced-fat Cape Cod chips, but definitely go with kettle cooked or something else sturdy.)
Also, pro tip: If you plan to make this at an Airbnb or otherwise away from home, bring a good knife with you. I forgot, hence the chunky yellow onions and the mangled green onions. ☹
