Description
A creamy and tangy lemon blue cheese dip made with yogurt, sour cream, fresh dill, and bright citrus. Smooth, bold, and perfectly balanced, this dip is ideal for vegetables, crackers, and entertaining.
Ingredients
Units
Scale
- 1 cup blue cheese, crumbled
- 1/2 cup plain full fat yogurt
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon olive oil
- 1/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Allow blue cheese to come to room temperature for easier mixing.
- In a mixing bowl, mash half of the blue cheese with a fork until slightly creamy.
- Add yogurt and sour cream to the bowl and whisk until smooth.
- Stir in the remaining blue cheese crumbles.
- Add fresh lemon juice, lemon zest, chopped dill, and olive oil.
- Mix gently until fully combined but still slightly textured.
- Season with fine sea salt and freshly ground black pepper to taste.
- Cover and chill for at least 30 minutes before serving.
Notes
- Mash part of the blue cheese for a smoother consistency while keeping some crumbles for texture.
- Always taste before adding extra salt since blue cheese is naturally salty.
- For a thinner consistency, stir in a small splash of milk.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg