This recipe uses only a handful of ingredients and is super easy to pull together. It’s an off-the-charts favorite at parties and on the dinner table. Every time I make it, someone always asks for the recipe.
When I serve this dip at parties, a lot of party goers snub it because of their disliking to the pungent tastes often found in blue cheese. They then hear the oohs-and-ahhs of those hoovering over the bowl and wonder what they’re missing. A lot!
I often encourage everyone to at least give it a college try. Inevitably, everyone — even those claiming to hate blue cheese with a passion (ahem, like my brother and son!) — ends up liking the taste of this dip.
Simple is always better in my books, which is exactly where this recipe falls. The three main ingredients are cream cheese, blue cheese, and onion. Combine these with a little oil, sugar, and vinegar and, voilà, you get the most amazing taste.
- I use my small KitchenAid Hand Mixer for this recipe, because it’s much easier to setup and clean up afterwards. The KitchenAid Cordless Hand Mixer is another option, and it gets high markings for its conveniences. I’d love to hear your results if you’ve used on these.
- For parties, serve next to a bowl of salty pretzels or Snack Factory Buffalo Wing Pretzel Crisps (my favorite!).
- Tastes great on chicken wing night. Serve with a plate of celery sticks or even carrots.
- Add a dollop as a topper to your burger — yum!
- Kettle chips are an ideal choice because of their firmness. Barbecue and buffalo flavors go well with this dip.
- If serving at a party, impress your guests by serving in a hollowed-out bell pepper. To do this, slice about ¼ to ½ inch off the top of the pepper. Scoop out the seeds and membrane, then rinse well and let air dry. Spoon in the dip and serve.
- Starting with cream cheese at room temperature is best; however, not necessary. You can easily go from fridge to bowl to table with this dip.
- For the easiest prep and clean up, use a single measuring cup like the Good Grips Measuring Cup. Add 1/3 cup oil to the cup. Then add vinegar to just a hairline past the 1/2 cup mark. Add sugar and onions directly into the cup and stir it all together. This is how I typically prepare it, and it makes me so happy to only have one cup to clean.
- Reduce the sugar to bring out more of the blue cheese flavors or, if you prefer a sweeter kick, add more sugar to your liking.
- Store in the fridge in an airtight container for up to one week.
If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!
This was a culmination of a vinaigrette recipe from Cherrington’s in Mt Adams and my momma’s love of blue cheese. I highly recommend it!