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Easy Blue Cheese Dip

February 10, 2010

This is our new favorite “go-to” dip.  It’s easy to stir the onion mix and the sour cream – but this is much better and really, not that more difficult.  It is creamy, which is of course key for any dip.  But it also has tangy chunks of blue cheese and the mild onion flavor of chives.

I love the dip with potato chips.  The salty chip and dip combo is completely addicting.  We actually had this first at our friends’ holiday party (thanks Kathy and Mike!) and we had to put distance between ourselves and the dip because we just couldn’t stop eating it!  I wouldn’t make this for myself or even for just Erin and I because there is no way it wouldn’t be finished! You definitely need a group of friends to put this one back.  I guess it probably would be good with veggies too (if you are in to making it a little healthy).  I actually used light cream cheese, and you couldn’t tell it was missing 1/3 of its fat!  I think you could probably safely do the same thing with the sour cream if you wanted it to be a little more waist friendly.

Easy Blue Cheese Dip
Recipe from Williams-Sonoma


  • 4 oz. cream cheese, at room temperature
  • 1 cup sour cream
  • 4 oz. tangy blue cheese, such as Point Reyes
  • 2 Tbs. chopped fresh chives
  • 1/2 tsp. freshly ground pepper
  • Potato chips and/or Crudités for serving


In a bowl, using a handheld electric mixer fitted with the beater attachments, beat the cream cheese on medium speed until soft and creamy, about 2 minutes.  (You can also do this by hand with a fork – I did, and it turned out fine.)  Reduce the speed to low, add the sour cream and beat until combined, about 1 minute. Add the blue cheese and beat until the cheese is crumbled and no large lumps remain, about 1 minute. Stir in the chives and pepper.

Transfer the dip to a small serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudités. Makes about 2 cups.

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