Buttermilk-Blue Cheese Dip
Appetizers,  Easy,  Gluten Free,  Recipes,  Vegetarian

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!

Buttermilk-Blue Cheese Dip

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

Buttermilk-Blue Cheese Dip
Bon Appétit February 2012

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.

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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