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This homemade Blue Cheese Dip is made with Greek yogurt so while it has the creamy texture and sharp flavor you love, it’s also lighter than your usual bottled dips or dressings. With only 6 ingredients, it’s ready in minutes and perfect for dipping your favorite veggies, chips, and wings. Use it as a gluten-free salad dressing, too!
Why You’ll Love This Blue Cheese Dip Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free
- Skill Level: Easy
I LOVE blue cheese. I’ll use it on just about anything, from a grilled chicken salad to a black and blue steak, as a topping for pizza, or crumbled into sandwiches. I’ll even work it into a hot dog. I could go on and on. Most blue cheese dips and dressings from the store don’t do my favorite ingredient nearly enough justice, so I made my own! Here’s why homemade blue cheese dip is a million times better than store-bought:
- Big blue cheese crumbles. The bigger the crumbles, the bigger the flavor. I stand by it!
- Ready in minutes. Make this easy blue cheese dip in less than 5 minutes with only 6 ingredients.
- 2 in 1. This recipe makes the most amazing dip that’s thick, creamy, and filled with bold blue cheese flavor. I like this consistency for spooning over a nice wedge salad, but you can always add a little more olive oil and/or apple cider vinegar or some milk to thin it out for drizzling over your favorite greens.
- Lighter than traditional dips. Some homemade blue cheese dip recipes, while delicious, are heavy on ingredients like cream, mayo, and oil. This one uses Greek yogurt, my ingredient of choice for lightening up everything from ranch dip and Caesar salad dressing, to potato salad.
Just made this dressing. I didn’t have any cayenne pepper but OMG, it is soooo good! I love blue cheese dressing, when I am at a restaurant I always ask for extra dressing because there is no such thing as too much. Bottled dressings are never as good as restaurant dressings. Excited that I found a recipe that’s as good as any restaurant. Yummiest ever! -Robin
I love using thick and tangy Greek yogurt in loads of homemade dip recipes. If you’re looking for more ideas, try my bacon blue cheese buffalo dip and this sweet and creamy cheesecake yogurt fruit dip!
Ingredients You’ll Need
When making this blue cheese dip, I knew I wanted something chunkier than the bottled stuff and lighter than other homemade stuff. So I went to my old standby: Greek yogurt. Check out some quick notes below, and scroll to the recipe card for a printable ingredients list.
- Plain Greek Yogurt: I usually use nonfat to keep it light, but you can use whole milk yogurt to make a keto blue cheese dressing.
- Apple Cider Vinegar: Or another type of vinegar, like red wine or white wine vinegar.
- Olive Oil: Choose a nice-quality olive oil when making dressings and dips, since you’ll notice the flavor. You can also use avocado oil.
- Seasonings: To punch up the flavors a little, I add dry mustard, cayenne, and a little salt. If you’d rather skip the cayenne pepper, that’s fine, too.
- Crumbled Blue Cheese: Our star. You can use any type of blue cheese you like, whether that’s Italian gorgonzola, French Roquefort, English Stilton, etc. It doesn’t have to be too fancy, as long as you like the flavor. On the other hand, if you dislike blue cheese, this probably isn’t the dip for you! Instead, you might like this fresh and mild dill cucumber yogurt dip.
All you need to do is stir together your Greek yogurt with all of the other ingredients except the blue cheese until it is smooth. Then gently stir in the blue cheese so it doesn’t break up too much.
Frequently Asked Questions
Blue cheese is creamy with a sharp and tangy, slightly pungent taste. It pairs great with bold, spicy flavors and sweet ingredients like honey and caramelized onions.
Blue cheese gets its name from the blue-green marbling that runs throughout the cheese. This is actually a type of edible mold (emphasis on edible!) and it’s added intentionally during the cheesemaking process.
While cheese itself is natrully gluten free, there was long a concern about blue cheese due to the mold cultures being grown on wheat or rye bread. The general consensus now is that, unless a gluten-contianing ingredient is specifically listed on the package, blue cheese is generally considered to contain less than 20 ppm of gluten based on testing, and therefore safe. However, this is something to discuss with your doctor based on your level of sensitivity.
Proper Storage
Since this yogurt dip uses fresh ingredients, you’ll want to keep it airtight in the fridge. Properly stored, it should last for up to 4 days. You might notice that the liquid separates as the dip sits, which is totally fine. Just give it a quick stir again before you use it.
Serving Suggestions
You can use this blue cheese dip for veggie platters, Buffalo Chicken Tenders or wings, and to cool off your favorite spicy meals, like Buffalo chicken sweet potatoes. But there are plenty more options. Here are some ideas…
- For dunking appetizers. It’s great as an unexpected topping for Buffalo deviled eggs, or pair it with everything from Air Fryer Fried Pickles to Air Fryer Kale Chips.
- With spicy dishes. We all know blue cheese and wings are a match made in food heaven, so try it with all kinds of Buffalo-style dishes like a Buffalo Chicken Sandwich, Buffalo Cauliflower Tots. or Buffalo Chicken Spring Rolls
- Over salads. As mentioned, this dip doubles as a dressing, so drizzle it on a Cobb salad, this summery peach and chicken salad, or a grilled steak salad.
More Homemade Salad Dressings and Dips
Greek Yogurt Blue Cheese Dip
Ingredients
- 1/2 cup plain Greek yogurt
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 1/2 cup crumbled blue cheese
Instructions
- Combine all of the ingredients except the blue cheese in a bowl, and stir until well-mixed.
- Gently stir in the blue cheese, so that you don’t completely break up the nice, large chunks.
- Use for dipping veggies or put on top of a salad, on a sandwich, in a wrap…
Did you make this?
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Sounds good…except….anyone think of adding dash of sweetener?
I suppose you could, but I’ve never found it necessary.
What are the nutritional facts? For the dressing? Calories per serving please?
Kathleen, the recipe has been updated with the nutritional information. Thank you for your patience!
Just made this dressing. I didn’t have any cayenne pepper but OMG, it is soooo good! I love blue cheese dressing, when I am at a restaurant I always ask for extra dressing because there is no such thing as too much. Bottled dressings are never as good as restaurant dressings. Excited that I found a recipe that’s as good as any restaurant AND it’s also healthy since it’s yogurt. Yummiest ever!
Thank you for the nice compliment, and we’re so glad that you enjoyed the dressing, Robin!
Thank you so much for sharing your delicious recipe with us at Merry Monday. YUM! i want some!
My husband will love htis dip! Thanks for linking up to Merry Monday! Sharing on Twitter! Have a great week!
Kim
Thanks for mentioning me! I’m with you girl! Blue cheese is magical and I would totally slather this all over my chicken bake! Pinning!
I find this somewhat bland, it’s missing something for sure, gonna try an adaptation next time
Hmm, I do make it sometimes with balsamic instead of apple cider vinegar. Hope you can tweak it to your tastes. Maybe some more dry mustard, or some dijon instead.
i googled your recipe over the weekend and adapted it for my purposes. thx. it worked great. It will be a post later tonight. here’s my link – http://chefpeterskitchen.blogspot.com/2012/09/blue-cheese-dressing-using-greek-yogurt.html
Sorry for the super-late reply. Blog went on hold unexpectedly for awhile! So happy that you found the recipe and made it fit your tastes. I make it all the time!
I hate blue cheese by itself, but oh man, I LOVE it in dip or dressing. Would it be weird to dip pears in this? Because I totally want to. 😀
I heard that giving up citrus fruit can help clear your skin, so I tried that. Luckily, it didn’t work because I love lemon!
I don’t think pears is weird at all! I put it on a salad with apples. Hmm, this sounds like I could make a spin on one of my favorite salads, using this dressing with pears and candied walnuts!
This is the best idea I’ve seen lately 🙂
I am a big blue cheese fan! But the storebought dressings freak me out—all that nasty stuff they add. Greek yogurt sounds like the perfect delivery system!
Lisa, you are too sweet! I used to have a lot of storebought dressings, then switched to olive oil and balsamic vinegar because I didn’t like all of the junk in the bottles ones, but lately I have enjoyed making some homemade dressings. I love this because I can have nice, bug chunks of blue cheese.