A very simple blue cheese dip for vegetables that can also be used as a dressing for salads or a dip for buffalo wings.
One day my husband came home from the store with some fancy blue cheese dip/dressing. It was on sale because usually it is pretty expensive. We ate it that night with raw broccoli and wow was it good. I don't usually care for blue cheese dressing, but this had a great blue cheese flavor with actual chunks of cheese in it. A few days later it was gone and my husband asked if I could make it. I immediately looked online for recipes and the general consensus was sour cream and blue cheese. It couldn't be easier.
My husband bought huge tubs of each at Costco and we had enough supplies to make 4 rounds of dip. We froze two (we haven't tried the frozen ones yet so I'm not sure if this was a good idea or not but it was worth a try, I'll update when I've tried them) and ate the other two within a couple of weeks. And we had extra sour cream and blue cheese for other recipes. The best part of all was that it tasted better and was much cheaper than the store bought.
2 cups sour cream
1/2-1 cup blue cheese crumbles
2 Tbsp Mayonnaise, optional
salt and pepper and garlic powder to taste
Stir all ingredients together and serve immediately or refrigerate for up to 1 week (if you are like us it won't last that long).
We tried it with mayonnaise and without and couldn't tell the difference.
Use as much or as little blue cheese as you like depending on your taste preference.
It makes a great dip for all kinds of vegetables. We used broccoli, celery, carrots, bell peppers, and sugar snap peas. Our favorite was the broccoli. It would also be a great dip for hot wings.