Blue Cheese Dip for Veggies

Total Time:
12 min
12 min
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 4 ounces crumbled blue cheese
  • Hot pepper sauce
  • Fresh pepper
  • 2 tablespoons fresh parsley, chopped
  • 1/2 lemon, juiced
  • 1 scallion, sliced
  • In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve

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4.5 4
<span>A purist's blue cheese dip/dressing, this is virtually identical to my mother's old 1950s recipe. It accompanies the large, colorful crudite platters I bring to holiday celebrations, potlucks and barbecues/picnics. (Very welcome for those carb-heavy occasions.) Any good quality blue will do, from Maytag to Roquefort. I use reduced fat sour cream and sometimes some thinly minced celery for crunch, a little paprika for color.  </span><br /><br /><br /> item not reviewed by moderator and published
I thought it was quite tasty (I used Gorgonzola and fine dice yellow onion because that's what I had), but it lacked a little pizazz. The hot sauce didn't quite cover it so I added 1/2 to 3/4 tsp of a moderately spicy jalapeño, popped it in the fridge for an hour and it tasted great! Guests inhaled it, so I'll definitely make again. Karen item not reviewed by moderator and published
Awesome item not reviewed by moderator and published
the consistency was perfect. I used chives and dried parsley, so as not to overwhelm the taste and it was very good. There is a lot of it. It made it through a whole crudite platter. item not reviewed by moderator and published

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