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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
-
Stir in the sour cream and mayonnaise.
-
Taste and adjust with salt and pepper to your liking.
-
Cover and refrigerate 2 hours to overnight…the taste develops as it sits.
-
Refrigerate in an airtight container up to one week.
See what other Food52ers are saying.