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Mary Berry Stilton Dip

Mary Berry Stilton Dip - recipe card
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A rich and tangy blue cheese dip featuring creamy Stilton, smooth cream cheese, and a hint of mustard and chives. Perfectly balanced with a velvety texture and sharp, savory flavor, this no-cook appetizer is ideal for entertaining.

Ingredients

Scale
  • 4 oz (113 g) Stilton cheese, at room temperature, crumbled
  • 4 oz (113 g) full-fat cream cheese, softened
  • 1/4 cup (60 ml) full-fat Greek yogurt
  • 1 tbsp (15 ml) heavy cream
  • 1/4 tsp mustard powder
  • Pinch of cayenne pepper (optional, for heat)
  • 1 tbsp finely chopped fresh chives, plus more for garnish
  • 1/8 tsp fine sea salt, or to taste
  • 1/8 tsp freshly ground black pepper, or to taste

Instructions

  1. Place the softened cream cheese in a medium mixing bowl. Using a silicone spatula or a hand mixer on low speed, beat the cream cheese until completely smooth and fluffy, about 1 minute — this ensures there are no lumps for a silky dip.
  2. Add the crumbled Stilton cheese to the bowl. Gently fold it into the cream cheese with the spatula, leaving some small chunks intact for texture and bursts of tangy flavor. Do not overmix; you want a marbled effect.
  3. In a small bowl, whisk together the Greek yogurt, heavy cream, mustard powder, and cayenne (if using). This mixture thins the dip to a spoonable consistency and introduces a subtle tang and warmth.
  4. Pour the yogurt-cream mixture into the cheese mixture. Stir slowly with the spatula until just combined. Scrape the sides and bottom of the bowl to ensure even distribution.
  5. Add the chopped chives, salt, and black pepper. Fold gently until the chives are evenly dispersed. Taste and adjust seasoning — the Stilton is salty, so add salt sparingly.
  6. Transfer the dip to a serving bowl. Cover tightly with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld and the dip to firm slightly. Chilling also improves the texture.
  7. Before serving, let the dip sit at room temperature for 10 minutes to soften for easier dipping. Garnish with a few extra chopped chives and a crack of black pepper.
  8. Serve with crisp crudités (celery sticks, carrot batons, radish halves), apple slices, or sturdy crackers like water biscuits or oatcakes. The dip can also be spooned into endive leaves for a low-carb option.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The dip will thicken as it chills; stir in 1-2 teaspoons of milk or cream before serving to restore a dippable consistency. Freezing is not recommended as the texture of the cream cheese and Stilton will become grainy upon thawing. To serve after refrigerating, bring to room temperature for 15 minutes and stir well.

Nutrition

Keywords: Mary Berry Stilton dip, Stilton dip recipe, British blue cheese dip, easy no-cook appetizer, cream cheese and Stilton dip, blue cheese starter, party dip, Stilton and chive dip, cold cheese dip, British cuisine appetizer

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