Blue Cheese

Warm Blue Cheese Dip

November 17, 2021
4 Ratings
Photo by Marissa Mullen
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4 to 6
Author Notes

As we enter the darker days of winter, a warm, cheesy dip is a must-have comfort food. I’ll admit, blue cheese can be a bit controversial. With its moldy interior (totally harmless—called penicillium to be exact) and pungent smell and flavor, blue can be a bit more intimidating than the average cheese. I also believe that the packaged, pre-crumbled version you find at the grocery store doesn't fully do this cheese justice. Head to a store with a large cheese section or your local cheesemonger and pick up a fresh wedge of blue from France (I used Fourme d'Ambert, one of the country’s oldest blue cheeses). Crumble it by hand and fold it into this rich, gooey dip.
Marissa Mullen

What You'll Need
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 4 scallions, thinly sliced
  • 1 1/2 tablespoons lemon juice (from about ½ a large lemon)
  • 1 tablespoon Louisiana-style hot sauce, such as Frank’s RedHot
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper
  • 1 (6-ounce) wedge blue cheese, crumbled by hand
  • Sliced celery, carrots, and crackers or sliced bread, for serving
  1. Heat the oven to 350°F.
  2. In a food processor, combine the cream cheese, Greek yogurt, garlic, three-quarters of the sliced scallions, lemon juice, hot sauce, paprika, onion powder, and season with salt and pepper. Purée until the dip is smooth.
  3. Transfer to a medium bowl and fold in three-quarters of the crumbled blue cheese. Season with more salt and/or pepper to taste.
  4. Spoon into a small baking dish and sprinkle with the remaining blue cheese. Bake for about 25 minutes, until the dip is browning on top, bubbling around the edges and warmed through.
  5. Top with the remaining sliced scallions and serve immediately with celery, carrots, and crackers or bread.

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Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

2 Reviews

ReneeAR November 25, 2022
OMG! This dip is amazing!! We could've just eaten it right out of the dish with a spoon. I liked it best on sliced cucumbers. Definitely a hit and will make again.
judy December 26, 2021
I wonder how other cheeses would do? I don't always have bleu on hand, but usually aha other types. The rest of the ingredients I have on hand....