Simple Blue Cheese Dip for the Blue Cheese Lover

“My grandmom used to serve this tangy yummy dip with celery. It makes a huge difference to use a high quality, strong blue cheese - if you use the cheap supermarket stuff this can be on the mild (I'd say bland) side. I like to use the strongest Spanish blue I can find. If you let it sit a couple of days in the fridge the blue flavor will intensify; you can also get stronger flavor by increasing the ratio of blue cheese to cottage cheese. Good with crackers or crudites; my husband uses it as a sandwich spread (try making one with turkey and tart apple slices); my toddler loves it straight out of a bowl (ever notice there's an "odd" in toddler?). You can use lower fat versions of the cottage cheese or milk without compromising taste, I think.”
2 dip bowls

Ingredients Nutrition


  1. Remove rind from the cheese.
  2. In a medium size deep bowl (I use a 4 cup pyrex measuring cup) break the cheese into pieces.
  3. Add milk and cottage cheese.
  4. Blend with a hand blender until smooth (you can blend in a real blender too, but it's more annoying and harder to clean up).
  5. If consistency is too dense, add more milk and blend again.
  6. If it's too runny, add more cheese- the proportions are not rigid.

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