Reviewed: May 3, 2013

The dip tastes amazing but when left in the fridge for a few hours gets very,very runny. Disappointing as I needed this for a dip, it is more like a dressing for salad. I could not use it and was very disappointed.

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Reviewer:

Maxie3

Reviewed: Jan. 25, 2013

First time I followed the recipe exactly and thought that it was ok. Then I modified it: 1) cut the mayo and sour cream in half, 2) replaced garlic salt by garlic powder (remember, that blue cheese is very salty 3) added a lot of chopped fresh dill. With my modifications, it was the best dish on my holiday table.

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Reviewer:

anna_k

Reviewed: Jan. 16, 2013

Saw this recipe and thought it would go well with the Baked Chicken Wings from this site. Not a fan of blue cheese, thought others would enjoy it. Used gluten-free "Spectrum Organic Mayonnaise". Made this the day before to let flavors meld. Surprisingly, I was the one who could not get enough. Really enjoyed with celery sticks as well as with wings. Thanks for a good, good recipe!

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Reviewer:

Glenice

Reviewed: Jan. 2, 2013

I made the recipe pretty much as written, except used 6 ounces of cheese and garlic power instead of garlic salt. I made it two days ahead and the consistency was perfect; the taste superb.

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Reviewer:

JoanNYC

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Dec. 7, 2012

it's a sort of tzaziki with a northern twist... very good with chips or veggies, it's not to die for. As everyone else said, it's better to let it sit for at least 24 hours. I also agree on using much more blue chesse: I quite love it and in my opinion you failed to taste its presence among the green onion and all.

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Reviewer:

ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

Reviewed: Sep. 11, 2012

sooo good and so easy!!!

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Reviewer:

rebeccawparks

Cooking Level: Expert

Home Town: Ridgeway, Virginia, USA

Living In: Kernersville, North Carolina, USA

Reviewed: Aug. 11, 2012

I served this dip with a veggie tray and my family loved it. It is good with crackers, chips, or hot wings. A must try.

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Reviewer:

jlm

Reviewed: Aug. 11, 2012

To intensify this recipe, use the "wedge" Blue Cheese, not the pre crumbled. Use 1/3 of the wedge and smash into the mayo and sourcream, adding about an ounce of milk. Smash well to make a "slurry." Crumble the next 1/3 of the cheese into dime size bits and the 3rd, 1/3 of the cheese into nickle and quarter sizes. Add 1 tsp of Japanese gourmet vinegar and mix all. This gives more depth of taste. Add more milk to entire finished mixture if you want a great salad dressing. [It's the "slurry"that "pops" the flavor up a few notches.]

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Reviewer:

grandmazoo

Reviewed: Apr. 27, 2012

So yummy! Even people who aren't blue cheese fans enjoy this dip. Making ahead of time is a must.

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Reviewer:

Tippy2

Reviewed: Apr. 20, 2012

This was excellent.. my only change was to eliminate the green onion, due to the fact i needed this to be more of a condiment and not a dip.. i was afraid that upon storing in frig for several days that the green onions would change taste or consistency too much so I used a small amout of dried onion.. my husband would definitely eat this as a dip.. a couple tablspoons of milk and you'd have dressing.. im using it to eat with meat.. I'm a low carber...thanks

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