Blue Cheese Dip II Recipe -
Blue Cheese Dip II Recipe
  • READY IN 15 mins

Blue Cheese Dip II

Recipe by  

"Blue cheese crumbles kindly lend their distinctive flavor to this simple, smooth mixture. Serve with corn chips. This dip tastes better the longer it chills before serving."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    15 mins

    15 mins


  1. In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2009

Great recipe. Keeps well in the fridge, and only improves. As a former cook in a wing place, I can tell you this: Don't try to sneak in low fat mayo or sour cream. (I've tried) Find another recipe that calls for them. A small dash each of wostershire, tabasco, fresh lemon juice, and a small crushed clove of garlic will really brighten up the flavor. I also add about 50% more cheese than called for and leave it in bigger chunks. Definately let it sit for a day or two before serving. That makes all the diffrence.

Most Helpful Critical Review
Apr 10, 2012

Taste was good but I used this recipe because it sounded thick and chunky. It was at first, but after a few hours in the fridge it turned completely watery. Very disappointing, especially since I doubled the amount of bleu cheese chunks called for in the recipe.

Dec 30, 2003

I've been looking for a creamy blue cheese dip ever since I ordered chips and dip from room service at a five star hotel in New Orleans and received ruffles and a homemade blue cheese dip. Believe it or not it was a great combination with a simple potato chip and a tangy dip. This recipe emulates that dip perfectly. I have to admit I'm not a big fan of mayonaise but I used the exact amount in the recipe and it made it nice and creamy.

Jan 19, 2006

We held a 'taste test' with this and a recipe from another site. This one was by far the winner! The only change we made was to sub a quarter cup of fresh parsley for the two tablespoons dried. Aging for a few days really does improve the flavor, if you can make yourself stay away from it long enough! My husband, the blue cheese fanatic, was in heaven when he tasted this. Thank you for a perfect recipe!

Jan 19, 2006

So good! Made this for a Thanksgiving appetizer buffet two years in a row & have been ordered to make it again next year! Definitely use high quality bleu cheese ~ makes a dramatic difference in flavour. I used reduced fat sour cream but full fat mayo ~ had a wonderful creamy texture. Also, I highly recommend making it at least a day in advance to allow the flavours to meld. We liked this best w/veggies (cherry tomatoes, red bell pepper, and celery in particular).

Nov 22, 2004

FANTASTIC dip if you like blue cheese! Definitely let it sit overnight if time allows. I used finely chopped red onions (to taste) instead of green and it still tasted great. Add a little milk and you'll have great salad dressing!

Oct 24, 2004

Great recipe. Be aware that it makes a ~lot~ so you may want to halve it. Also, you can control the level of blue cheese in the dip by just adding more or less of it. I added more than the recipe called for, and it gave the dip a richer blue cheese taste; it did taste perfectly fine before the addition though. Fantastic, will definitely make this again.

Jul 10, 2003

Delicious!!! I added 1/2 tsp. cayenne just to spice it up a bit.


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  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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