Blue Cheese Dip and Spread

Blue Cheese Dip or Spread
Joe Biafore/E+/Getty Images
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 28 servings
Yield: 3 1/2 cups
Nutrition Facts (per serving)
155 Calories
16g Fat
1g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 28
Amount per serving
Calories 155
% Daily Value*
Total Fat 16g 20%
Saturated Fat 5g 27%
Cholesterol 25mg 8%
Sodium 244mg 11%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 3g
Vitamin C 0mg 2%
Calcium 64mg 5%
Iron 0mg 0%
Potassium 50mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A tangy blue cheese dip is the ultimate in versatility. This quick dip is perfect for game night spreads, BBQ gatherings, or to keep at hand for quick assembly of wraps and sandwiches for lunches during the work week. Try it with Buffalo wings, chicken strips, and vegetable dippers. If you use the spread variation included in the recipe, it's an excellent condiment for burgers, all sorts of sandwiches, or on top of crackers or breadsticks. It's easily mixed by hand, so you can have it ready in seconds if you choose to use a food processor. In either case, the result is wonderful. For the dip version, you need sour cream and mayo as the base of the mixture, and for the spread you need thick cream cheese. Fresh herbs like parsley and chives are a great addition to both mixtures but be sure to experiment with what you like best.

Blue cheese is one of the most expensive cheeses per pound that there is. It can be made with cow, goat, or sheep's milk and is aged with cultures of the Penicillium mold. The distinct look and flavor are greatly favored by cheese lovers around the world, with the best blue cheeses coming from Europe. France, Great Britain, Italy, and Germany lead the world production of this type of aged cheese. That's why when you buy blue cheese made elsewhere than the United States, you are paying additional costs from the import of the product. For this recipe there is no need to go overboard with the most expensive type. Simply find a locally made blue cheese that won't break your bank but that will still inject the mixtures with that delicious sharp and tangy flavor.

Keep both mixtures in the fridge until it's time to serve, and any unused amounts can be kept refrigerated for up to 3 to 4 days. Use the dip as an addition to your cheese boards, or pack a little container of it in your kid's lunchbox to dip baby carrots and celery sticks. Use the spread on innovative sandwiches with cold smokey cold cuts and fruit jams—for instance, smoked ham, fig preserve, and the blue cheese spread. Thinned with some olive oil, the dip also makes a thick dressing for salads that's wonderful with vegetable dishes that have a hint of sweetness, as the blue cheese pairs very well with figs, raisins, and dates.


For the Blue Cheese Dip:

  • 16 ounces full-fat sour cream

  • 1 1/2 cups mayonnaise

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground white pepper, or black pepper

  • 4 ounces blue cheese, crumbled

For the Blue Cheese Spread:

  • 4 ounces cream cheese, softened

  • 4 ounces blue cheese, crumbled

  • Optional: 2 to 3 tablespoons chopped walnuts

  • 1 tablespoon snipped fresh chives

  • 1 tablespoon fresh chopped parsley

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

Blue Cheese Dip

  1. In a bowl combine the sour cream, mayonnaise, salt, and white pepper; stir well. Add blue cheese; stir gently. Chill the dip for at least 1 hour.

  2. Serve with assorted vegetables, wings, crackers, or as a topping for baked potatoes.

Blue Cheese Spread

  1. In a bowl combine the softened cream cheese with the 4 ounces of crumbled blue cheese, chopped walnuts, if using, the snipped chives, and chopped parsley. Blend well.

  2. Taste and add salt and freshly ground black pepper, as needed. 

  3. Cover and refrigerate until thoroughly chilled.