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Mary Berry Blue Cheese Dip

Mary Berry Blue Cheese Dip - recipe card
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This creamy blue cheese dip, inspired by Mary Berry, combines rich Stilton with tangy sour cream and cream cheese for a decadent yet simple appetizer. Perfect for crudité, chips, or spreading on crackers, it comes together in minutes and benefits from a brief chill to meld flavors.

Ingredients

Scale
  • 4 oz cream cheese, softened to room temperature
  • 1/2 cup full-fat sour cream
  • 4 oz Stilton or other blue cheese, crumbled (about 1 cup crumbled)
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp fresh lemon juice
  • 1 small garlic clove, minced
  • 2 tbsp fresh chives, finely chopped
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper

Instructions

  1. In a medium mixing bowl, place the softened cream cheese. Use a rubber spatula to stir and mash it against the sides of the bowl until completely smooth and free of lumps. This ensures a creamy base without streaks.
  2. Add the sour cream to the bowl. Stir vigorously with the spatula until fully incorporated into the cream cheese, creating a uniform, thick mixture. The sour cream adds tang and lightens the texture.
  3. Sprinkle in the Worcestershire sauce and lemon juice. The Worcestershire brings umami depth, while the lemon juice brightens the flavors and balances the richness. Stir until evenly distributed.
  4. Add the minced garlic and half of the crumbled blue cheese. Reserve the remaining blue cheese for later. Stir gently until the cheese is partially broken into smaller bits but still visible — this gives the dip texture and pockets of intense flavor.
  5. Season with the kosher salt and black pepper. Taste the dip by dipping a clean spoon; adjust salt and pepper if needed. Remember the blue cheese adds saltiness, so go easy initially.
  6. Fold in the chopped chives, reserving a few for garnish. The chives provide a mild oniony freshness that complements the pungent blue cheese.
  7. Transfer the dip to a serving bowl. Sprinkle the reserved blue cheese crumbles over the top, then garnish with the reserved chives. This creates an attractive presentation with visible cheese chunks.
  8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld and the dip to firm up slightly for better scooping.
  9. Serve chilled with crisp crudité (celery sticks, carrot batons, bell pepper strips), pita chips, crackers, or as a condiment for spicy Buffalo wings. The dip can be made up to 2 days in advance.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days. The dip may thicken as it chills; stir in a teaspoon of milk or water to loosen before serving if desired. Freezing: Not recommended as the dairy will separate and the texture will become grainy upon thawing. Reheating: This is a cold dip; do not heat. If you prefer a warm version, transfer to a small ovenproof dish and bake at 350°F (177°C) for 10-12 minutes until bubbly, but note the texture will change significantly.

Nutrition

Keywords: blue cheese dip, Mary Berry blue cheese dip, easy dip recipe, no-cook dip, creamy blue cheese dip, appetizer dip, party dip, Stilton dip, chive dip, British dip, crudité dip

Find it online: https://maryberrycooks.co.uk/mary-berry-blue-cheese-dip-recipe/