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Buttermilk-Blue Cheese Dip

Buttermilk-Blue Cheese Dip


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Serve this blue cheese dip recipe with whatever vegetables look best at the market—we love radishes, snap peas, and real baby carrots.

Ingredients

  • 5 tablespoons finely chopped red onion
  • 1/4 cup white wine vinegar
  • Pinch of kosher salt plus more
  • 2 tablespoons chopped fresh chives
  • 1/2 cup crumbled blue cheese
  • Freshly ground black pepper

Recipe Preparation

  • Place onion in a small heatproof bowl. Bring vinegar, sugar, salt, and 1/4 cup water to a boil. Pour over onion; stir to coat. Cover; let pickle in the refrigerator for at least 1 hour.

  • Whisk buttermilk, sour cream, and chives in a medium bowl until smooth. Stir in blue cheese. Drain pickled onion and stir into dip. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover dip and refrigerate.

Recipe by The Bon Appétit Test Kitchen,Photos by Christopher Baker

Nutritional Content

8 servings, 1 serving (1/2 cup) contains: Calories (kcal) 59.8 %Calories from Fat 56.5 Fat (g) 3.8 Saturated Fat (g) 2.5 Cholesterol (mg) 11.6 Carbohydrates (g) 3.8 Dietary Fiber (g) 0.1 Total Sugars (g) 3.4 Net Carbs (g) 3.7 Protein (g) 2.4 Sodium (mg) 173.8Reviews Section

Recipe Summary

  • 2 ½ ounces blue cheese
  • 3 tablespoons buttermilk
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 teaspoons white wine vinegar
  • ¼ teaspoon sugar
  • ⅛ teaspoon garlic powder
  • salt and freshly ground black pepper

In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Whole milk may be used in place of buttermilk for a milder flavor. Dressing may be refrigerated in an air-tight container for up to two weeks.


Homemade Buttermilk Blue Cheese Dressing

There are only a few restaurants where I can honestly say that I love the blue cheese dressing. In fact, I had to switch my favorite dipping sauce to Ranch because I just couldn’t take the disappointment anymore. But I’ve finally fallen in love again with my old friend, and it’s all thanks to this creamy, rich Homemade Buttermilk Blue Cheese Dressing recipe. And it couldn’t be easier to whip up in just 5 minutes.

You can serve it straight away if you can’t resist, but I try to make my sauces 24 hours ahead of time so the flavors have a chance to marinate together.


Ingredients You Will Need:

  • chunky Danish blue cheese ( I love blue cheese the more the merrier for me)
  • mayonnaise
  • sour cream
  • buttermilk
  • finely chopped fresh dill or use dried if you can't find it
  • Worcestershire sauce
  • granulated garlic powder
  • freshly squeezed lemon juice
  • freshly cracked ground black pepper to taste
  • a few twists of salt to taste ( I use ground sea salt or ground pink Himalayan


How to Make Blue Cheese Dip:

Combine blue cheese crumbles, sour cream, mayonnaise, buttermilk, fresh lemon juice, salt, and pepper:

If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.

We always try to mix the ingredients together a few hours ahead of serving, so everything can meld:

Now it’s ready to serve alongside buffalo wing sauce coated chicken wings, cut veggies, chips, or whatever your heart desires.

This is our go-to dip, and Pete and I think it has a nice amount of tanginess and saltiness, and it’s speckled with lots of blue cheese.


Buttermilk-Blue Cheese Dip

We had a really low-key Superbowl Sunday this year. My in-laws came over with wings and dessert, and I made an appetizer.

This was nice and different from most party dips. The pickled red onion was a great addition to the dip. My only issue with it is that I had a wedge of Danish blue cheese that I chopped up, and since it wasn’t crumbled, it was a bit too chunky and kind of difficult to scoop up. But it still tasted great!

We dipped a variety of Late July chips and celery sticks into this, and it was delicious.

Yield: Makes about 1 cup
Active time: 15 minutes
Total time: 1 1/4 hours

Pickled red onion adds crunch and punch. Serve with crudités.

5 tablespoons finely chopped red onion
1/4 cup white wine vinegar
1 teaspoon sugar
Pinch of kosher salt plus more
1/4 cup buttermilk
1/4 cup sour cream
2 tablespoons chopped fresh chives
1/2 cup crumbled blue cheese
Freshly ground black pepper

Place onion in a small heatproof bowl. Bring vinegar, sugar, salt, and 1/4 cup water to a boil. Pour over onion stir to coat. Cover let pickle in the refrigerator for at least 1 hour.

Whisk buttermilk, sour cream, and chives in a medium bowl until smooth. Stir in blue cheese. Drain pickled onion and stir into dip. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover dip and refrigerate.


The Ingredients

  • Sour Cream and Mayonnaise – these create the base for this thick, chunky dressing/dip, adding the creaminess with a bit of tang
  • Lemon Juice – adds a fresh acidic component to the sauce you could easily substitute buttermilk in its place if you’d prefer buttermilk blue cheese, or in addition – but more on that later…
  • Parsley – some purists may consider this addition slightly untraditional, but I find the addition of it brings a nice freshness to the dressing along with a little earthy, pepper flavor
  • Garlic – need I really say more?
  • Blue Cheese – the star of the show – er, recipe – right here. It’s pungent and creamy and salty and sharp and oh so absolutely delicious paired with the rest of these ingredients.

What kind of blue cheese should I use?

The most basic answer is the truest one: the one you like to eat!

You can buy blue cheese crumbles if you’re on a time crunch, or for the most purest form, buy a wedge of blue cheese and crumble it yourself for the most authentic flavor, texture, and taste!

If you want it to be super sharp blue cheese, I recommend using a Roquefort (which is made from Sheep’s milk in France) or a very robust Gorgonzola (made from cow’s milk in Italy).

Either way, you really can’t go wrong!


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Chicken dip? It&aposs fine. But chicken burrito dip? Now that&aposs something worth coming to the hors d&aposoeuvres table for! Made with black beans, corn, and plenty of cheese, this dip will keep you coming back for more (and more).

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Artichoke dip is hard enough to resist on it&aposs own, but with added gruyere, a pinch of nutmeg, and panko bread crumbs on top? This is the star of any party. 

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Think topping-heavy pizza, minus the bread, plus cream cheese, and you&aposve got this warm, melty dip. Serve it for your friends or make it for the fam𠅎ither way, have a second batch of it on deck.

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Tip: If you&aposre mouth is watering from the mere sight of this dip, you should consider whipping it up tonight. It&aposs packed with too many delicious ingredients to count, and it&aposll be ready in 30 minutes. 

Pimento Cheese Dip

Three different cheeses. Two different peppers. One go-to dip for your next game day celebration. Mix in some scallions and herbs to amplify the flavor even more!

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This dip is the pure definition of a party app. Crunchy and crispy on top, and creamy and cheesy underneath—you may have to make a second dish of it to meet your guests demand!

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This dip served warm is comfort food at its finest. We&aposre not saying you should eat it with a spoon. we&aposre just saying we wouldn&apost judge you if you did.

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Instead of topping a slice of bread with Nashville&aposs most famous meat, turn the chicken into a yum-o dip, and use pieces of Texas toast to scoop up all the deliciousness. 

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Sure, you&aposve had queso, but you&aposve never had queso like this! Stir not-so-traditional ingredients into this hot cheese dip, like white mushrooms, thyme leaves, and lots of garlic. Mmm!

Buffalo Dip

This isn&apost your typical buffalo chicken dip. In fact, hold the chicken completely and mix in some buttermilk, blue cheese, and sour cream instead! Make sure to top it with your favorite vinegar-y hot sauce to give it that buffalo flair. 

Deadly Good Artichoke Dip

You&aposd be surprised how much of a difference some toasty breadcrumbs make on top of artichoke dip! Oh, and don&apost forget to add a little lemon zest for some serious flavor in every bite.


Blue cheese or bleu cheese?

How you spell this type of cheese doesn't seem to matter.

Both blue cheese and bleu cheese are used interchangeably, referring to a cheese made with Penicillium mold cultures, streaking the cheese with spots & veins throughout the cheese.

My girls used to call it "moldy cheese," but I call it delicious!

One item I usually don't have on hand is fresh buttermilk. Instead, I keep Bob's Red Mill Sweet Cream Buttermilk Powder on hand. It reconstitutes well and is pantry safe. Just replace the buttermilk in a recipe with an equal amount of water (1 cup buttermilk = 1 cup water plus 2 Tbsp buttermilk powder).


Buffalo Chicken Kolaches with Blue Cheese Dip

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Although they originated in Eastern Europe, kolaches have become a Texas tradition too the sweet pastries sometimes go savory, as in this easy, wings-inspired game day snack that uses prepared biscuit dough as the base. It’s wrapped up around shredded chicken in buffalo hot sauce, then baked until golden and crisp, and served with a quick, homemade buttermilk blue cheese sauce for dipping. You don’t have to be from Dallas (or even a Cowboys fan) to fall for these, but if you are, it might make you love them even more. For more team-inspired snacks, get our New England Clam Chowder Bites recipe and our Kielbasa-Cheddar Garbage Bread recipe too.

What to buy

Ziploc® Dallas Cowboys Storage Containers

If you're bringing this dish to a party to show your love for the Texas team, why not tote the dip in one of these leak resistant containers that showcase your spirit too?



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