Simple Blue Cheese Dip for the Blue Cheese Lover

Total Time
Prep 5 mins
Cook 0 mins

My grandmom used to serve this tangy yummy dip with celery. It makes a huge difference to use a high quality, strong blue cheese - if you use the cheap supermarket stuff this can be on the mild (I'd say bland) side. I like to use the strongest Spanish blue I can find. If you let it sit a couple of days in the fridge the blue flavor will intensify; you can also get stronger flavor by increasing the ratio of blue cheese to cottage cheese. Good with crackers or crudites; my husband uses it as a sandwich spread (try making one with turkey and tart apple slices); my toddler loves it straight out of a bowl (ever notice there's an "odd" in toddler?). You can use lower fat versions of the cottage cheese or milk without compromising taste, I think.


  1. Remove rind from the cheese.
  2. In a medium size deep bowl (I use a 4 cup pyrex measuring cup) break the cheese into pieces.
  3. Add milk and cottage cheese.
  4. Blend with a hand blender until smooth (you can blend in a real blender too, but it's more annoying and harder to clean up).
  5. If consistency is too dense, add more milk and blend again.
  6. If it's too runny, add more cheese- the proportions are not rigid.
Most Helpful

Wonderful recipe! So simple, easy, and delicious. I served it with veggies, apples, and crackers - I made the dip right before serving and got many compliments.

Pi-3.1415-Girl February 01, 2010

Elegant, classy, and deserves the name blue cheese mousse! Didn't add any milk tothis and used a blender, and it came out so smooth and light. The milk would be a welcome addition though if the mix is just to thick to handle. Added some of the leaves from the celery stalks to the blender (lightly filled 1/4 cup) and some freshly ground pepper which enhanced the flavour tremendously. Served with cut up celery stalks and rice crackers. A keeper!

woodland hues July 01, 2009

Yumm-O stuff - I made it with fat free milk and cottage cheese and it came out perfect. Simple, healthy and delicious. Thanks for the keeper !

Chef RZ Fan November 12, 2007