Nutritional values are estimates per serving
The only dip that belongs next to buffalo wings. Sharp, creamy, tangy — it cuts straight through the heat of the sauce and makes the whole thing work. Five minutes to make and infinitely better than anything from a bottle.
A note from us
Gorgonzola gives a creamier milder result, Stilton gives a sharper more intense flavour. Both work brilliantly — it just depends how bold you want the dip. Danish blue is a good budget option that still gives excellent results.
What you need 🛒
How to make it 👨🍳
Add the soured cream, mayonnaise, lemon juice and crushed garlic to a bowl and mix until smooth.
Add two thirds of the crumbled blue cheese and mash into the dip with a fork — you want most of it incorporated but the texture should still be slightly uneven with some visible cheese pieces.
Stir in the fresh chives and a generous crack of black pepper. Taste before adding any salt — blue cheese varies significantly in saltiness.
Transfer to a serving bowl and scatter the remaining blue cheese crumbles over the top.
Refrigerate for at least 15 minutes before serving — the flavours come together as it sits. Keeps in the fridge for up to 3 days.
