When enjoying Buffalo Chicken Wings at the 2019 Wing Fest I enjoyed a massive range of Blue Cheese dips. Some were standard “out-of-the-bottle” sauces, while others were amazing dip pots of blue cheese heaven. I spent weeks trying to perfect the balance of blue cheese, mayo and sour cream for the perfect wing dip and I am pretty proud of this recipe.
It makes a perfect accompaniment to a crudites platter, Buffalo chicken wings or just to eat with a spoon. My take on the classic dip uses Brighton Blue cheese which gives a milder and creamy taste. For a more classic ‘American’ version, I would recommend using Roquefort or Danish Blue instead.
Blue Cheese DipCourse: CondimentsDifficulty: Easy
A creamy blue cheese dip made from mayonnaise and sour cream that’s simple and easy to make and packs so much flavour.
300 ml sour cream or crème fraîche
7 tbsp mayonnaise
100g crumbled blue cheese
1 tbsp white wine vinegar
1 tsp Worcestershire sauce
1 tbsp chopped chives
- In a mixing bowl add the sour cream, mayonnaise, vinegar and Worcestershire sauce and mixed thoroughly until well combined and emulsified.
- Stir in your crumbled blue cheese and mix through with a spatula. Taste for seasoning and add salt and pepper as required.
- Empty out into a serving bowl or smaller ramekins and scatter with the chopped chives.
- A creamier/milder blue cheese will give a little blue cheese hint and works well with sour cream however a stronger blue cheese such as Danish Blue will give much more of a kick and works best with crème fraîche to offset the stronger flavours.