Serve this blue cheese dip recipe with whatever vegetables look best at the market—we love radishes, snap peas, and real baby carrots.
Recipe information
Yield
Makes about 1 cup
Ingredients
5
tablespoons finely chopped red onion
¼
cup white wine vinegar
1
teaspoon sugar
Pinch of kosher salt plus more
¼
cup buttermilk
¼
cup sour cream
2
tablespoons chopped fresh chives
½
cup crumbled blue cheese
Freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Place onion in a small heatproof bowl. Bring vinegar, sugar, salt, and ¼ cup water to a boil. Pour over onion; stir to coat. Cover; let pickle in the refrigerator for at least 1 hour.
Step 2
Whisk buttermilk, sour cream, and chives in a medium bowl until smooth. Stir in blue cheese. Drain pickled onion and stir into dip. Season with salt and pepper.
Do Ahead: Can be made 3 days ahead. Cover dip and refrigerate.
Nutrition Per Serving
8 servings
1 serving (1/2 cup) contains: Calories (kcal) 59.8 %Calories from Fat 56.5 Fat (g) 3.8 Saturated Fat (g) 2.5 Cholesterol (mg) 11.6 Carbohydrates (g) 3.8 Dietary Fiber (g) 0.1 Total Sugars (g) 3.4 Net Carbs (g) 3.7 Protein (g) 2.4 Sodium (mg) 173.8