Blue Cheese Ranch Dip
This creamy blue cheese ranch dip is bold, tangy, and quick to make. With a base of sour cream and mayonnaise, it’s blended with soft blue cheese and finished with herbs and a touch of vinegar. Perfect for dunking chips, wings, or fresh veg—and ideal for prepping ahead.
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Servings: 6
Calories: 166kcal
Ingredients
- 6 tbsp Sour Cream
- 6 tbsp Mayonnaise
- 75 g Creamy Blue Cheese
- ½ tbsp White Wine Vinegar
- 1 tsp Fresh Dill, finely chopped
- 1 tsp Fresh Parsley, finely chopped
- 1 tsp Granulated Sugar
- Sea Salt and Freshly Ground Black Pepper, to taste
Instructions
- Add the sour cream, mayonnaise, blue cheese, white wine vinegar, and a pinch of salt and pepper to a blender or food processor.
- Blend until the mixture is smooth and creamy.
- Transfer the dip to a bowl and stir in the dill, parsley, and sugar.
- Taste and adjust the seasoning with more salt, pepper, sugar or vinegar if needed.
- Serve straight away or chill until ready to use.
Recipe Notes
- Choose a Milder Blue Cheese if Preferred: For a smoother flavour, go for a creamier cheese like Danish Blue or Gorgonzola.
- Blend Until Smooth or Leave it Chunky: Use a blender for a silky finish, or mash by hand if you like it with a bit of texture.
- Chill Before Serving: The dip improves after resting—give it at least 30 minutes if you can.
- Use as a Dressing Too: Add a splash of buttermilk or milk to thin it out and drizzle over salads or grilled chicken.
- Not Suitable for Freezing: Best made fresh and stored in the fridge for a few days.
Nutrition Estimate
Calories: 166kcal | Carbohydrates: 2g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 236mg | Potassium: 51mg | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 0.1mg