Blue Cheese Dip II

Blue Cheese Dip II

Lisa Fisk 0

"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."

Ingredients 15 m {{adjustedServings}} servings 104 cals

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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 170

  1. 199 Ratings


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.


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.


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!