Danish Blue Cheese Dip

By • January 18, 2011 4 Comments

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Author Notes: Awesome! A tangy, cheesy dip that goes with anything - from corn, pita, or potato chips to carrot, celery, red peppers, broccoli, cauliflower and chicken tenders or hot wings. This recipe is a thick version of my salad dressing; one that was created after reading many recipes. It is always a crowd pleaser, a big hit with both adults and kids.lapadia

Makes about 3/4 cup

  • 2 ½ ounces blue cheese, crumbled (I like Rosenborg)
  • 3 tablespoons buttermilk
  • 1 large pressed garlic clove
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon sugar
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • Salt and white pepper to taste
  • Note: Use the light version sour cream and/or mayonnaise if you prefer
  1. Mash blue cheese, buttermilk, pressed garlic, vinegar and sugar in a small bowl with a fork until the mixture resembles creamy cottage cheese with small curds.
  2. Stir in the sour cream and mayonnaise.
  3. Taste and adjust with salt and pepper to your liking.
  4. Cover and refrigerate 2 hours to overnight…the taste develops as it sits.
  5. Refrigerate in an airtight container up to one week.

More Great Recipes: Cheese & Dairy|Condiments

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Comments (4) Questions (0)


5 months ago JanetFL

I have a Costco-sized wedge of blue cheese that I need to use up - this recipe sounds perfect! Thank you!


5 months ago lapadia

Yay! Enjoy, we really like this version, as do those who we have shared it with! :)


5 months ago FoodIsLove

Needed to use up some blue cheese so I tried this dip. Very nice. Very easy. I didn't have the time to let it sit but it was still very good without the melding of flavors. I did make a few changes. I didn't want to use raw garlic since I was going to eat it right away, so I used garlic powder and used white balsamic instead of white wine vinegar. That said, very nice, will make it again.


5 months ago lapadia

Thanks, am happy you tried it, liked it and will enjoy it again ! :)