How To Make Blue Cheese Dip

No point in hiding from it: Yes, blue cheese is moldy cheese. It’s cool, though. Yogurt has live cultures in it too, and you like yogurt. (Uh oh, you did know that about yogurt, didn’t you?)

If you’ve got a mental block about eating moldy cheese I won’t try to convince you. But if you just think you don’t like blue cheese dip because you’ve only ever had the stuff they serve in little plastic cups at the wing place, you should really try some of the good stuff.

Ingredients

4 oz blue cheese (or Gorgonzola)
1/3 cup sour cream
1/3 cup buttermilk
1 Tbsp white wine vinegar
¼ tsp fresh ground black pepper
¼ cup mayonnaise
– 1 egg yolk
– 1 Tbsp white wine vinegar
– 2-3 Tbsp olive oil
Adapted from Alton Brown

Directions

The fast way to make this is to just take all the ingredients listed up though the mayo and mix it all together. But since I was going to have to clean the food processor anyway, I started with making the mayo myself.

When you separate the egg, put the yolk in your quarter-cup measuring cup.

Add the vinegar – I don’t measure, just try for about an equal amount to the yolk – and fill the rest of the cup with olive oil.

Toss it in a food processor or blender and go until it’s all one thick consistency.

Add the rest of the ingredients: sour cream, buttermilk …

… the rest of the white wine vinegar, pepper …

… and of course the cheese, and blend it again.

Refrigerate for about an hour to let the flavors combine.

And that’s it.

Don’t miss: The simple trick for make-at-home wings, that will beat the take-out kind any day of the week.

Blue Cheese Dip

Prep Time: 5 minutes

Yield: 1½ cups

Blue Cheese Dip

If you think you don't like blue cheese, but you've only ever had the stuff in the plastic cups at the wing place, you owe it to yourself to try the good stuff.

Ingredients