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Chunky Blue Cheese and Yogurt Dip Recipe

Chunky Blue Cheese and Yogurt Dip

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on May 18, 2013

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    great tasting and versatile. Used worcestershire instead of hot sauce which gave a different depth of flavor. Used it as a dip for buffalo wing flavored chips and pretzels. Also compliments as a burger spread used it for buffalo wing burgers and beef burgers. Will try it on baked potato and steaks next time or thin with buttermilk and use as a dressing..great recipe! You can't go wrong with Ina!

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  • on December 15, 2012

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    Have made this dip a couple of times and will make it again. Great flavor - If you love blue cheese and even if you don't, you should try this recipe. It is impressive to guests but very easy to make.

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  • on October 16, 2012

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    Delicious, BUT, be sure to use GREEK yogurt or it will be runny.

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  • on June 03, 2012

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    Ina, If I could give you more stars on this one, I would. This recipe is outstanding. So much flavor and so many uses. Salads, dips, steaks, burgers and just whatever you can get on the tip of your finger!
    Thank you again for another winner.

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  • on May 03, 2012

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    This is a great, simple dip that is healthy to boot! Have made it often and always get asked for the recipe

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  • on February 25, 2012

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    I made this the day before for a cocktail party. I planned to add the chives at the last moment for a fresh pop of flavor. However, when I took the dip out of the fridge, the consistency had gone completely watery. I tried blending it with some ricotta which thickened it, but lessened the flavor. Can't recommend this unless you plan to make it and eat immediately.

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  • on February 11, 2012

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    Thumbs up, Ina! I just made this dip for tonight's dinner party since I happened to have almost all the ingredients. You're right, the lemon peps up the taste. Only thing is that I didn't have the "mountain" sharp gorgonzola and think that would make it better. I used the basic one and it tastes a bit bland for this particular recipe. Ina, am excited to see your new shows these days. . . even though ALL the old ones are wonderful too!

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