Greek yogurt blue cheese dip
10 min · 5 g protein · 52 cals / serving
Thick, tangy and properly funky: Greek yogurt and a spoonful of mayonnaise with plenty of crumbled blue cheese, half mashed in and half left in chunks, plus lemon, garlic, chives and black pepper. Made for buffalo wings and celery sticks, and just as good on a burger or a baked potato.
Ingredients
- 1 1/4 cups nonfat Greek yogurt
- 1 tbsp light mayonnaise
- 2 tbsp low-fat buttermilk
- 2/3 cup crumbled blue cheese, crumbled, divided
- 2 tsp lemon juice
- 1 small clove garlic, finely grated
- 1/2 tsp black pepper, coarsely ground
- a pinch, to taste salt
- 2 tbsp fresh chives, snipped
Steps
- Put the yogurt, mayonnaise, buttermilk, half the blue cheese, the lemon juice, garlic and pepper in a bowl and mash and stir with a fork until fairly smooth, with only small flecks of cheese left.
- Fold in the rest of the blue cheese in chunks and most of the chives. Taste before adding salt, since blue cheese is salty. Chill for at least 30 minutes so it thickens and the cheese flavour spreads through it, then scatter with the last of the chives.
Good to know
Which blue cheese?
A crumbly, sharp one such as Danish blue, Stilton or a firm Gorgonzola piccante gives the most flavour per spoonful. Soft, mild Gorgonzola dolce makes a creamier, gentler dip.
How is it different from the classic?
The classic is mostly mayonnaise and sour cream. With the mayonnaise tripled and a little less yogurt it gets richer and closer to the restaurant version, at about 51 instead of 59.
Can I make it a dressing?
Yes: stir in 1/4 cup more buttermilk until it pours, and spoon it over a wedge of iceberg or a chopped salad. It keeps 5 days in the fridge either way.
Per
- Calories
- 118
- Protein
- (38%)
- 11 g
- Fat
- (48%)
- 6 g
- Carbohydrates
- (14%)
- 4 g
- of which sugar
- 3 g
- Fiber
- <1 g
- Sodium
- 309 mg
More sauces & dressings
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 525 kcal goes into the pot and 446 g of ingredients comes out as about 445 g of food: 118 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.