Ingredients Jump to Instructions ↓

  1. 4 oz. cream cheese, at room temperature

  2. 1 cup sour cream

  3. 4 oz. tangy blue cheese , such as Point Reyes

  4. 2 Tbs. chopped fresh chives

  5. 1/2 tsp. freshly ground pepper Potato chips for serving (see related recipe at right) Crudites for serving (see related tip at right)

Instructions Jump to Ingredients ↑

  1. In a bowl, using a handheld electric mixer fitted with the beater attachments, beat the cream cheese on medium speed until soft and creamy, about 2 minutes. Reduce the speed to low, add the sour cream and beat until combined, about 1 minute. Add the blue cheese and beat until the cheese is crumbled and no large lumps remain, about 1 minute. Stir in the chives and pepper. Transfer the dip to a small serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudités.


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