Spicy Molten Blue Cheese Dip
Updated June 6, 2024
- Total Time
- 40 minutes
- Cook Time
- 30 to 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 18-ounce package cream cheese
- 2garlic cloves, minced
- 1pinch kosher salt
- ¼cup heavy cream or half and half
- ¼cup mayonnaise
- 1teaspoon Worcestershire sauce
- ½teaspoon hot sauce, more for serving if desired
- ¼teaspoon freshly ground black pepper
- 4ounces blue cheese (about 1 cup, crumbled)
- 2tablespoons chopped chives
- Celery sticks, chips or chicken wings, for serving
Nutritional analysis per serving (8 servings)
229 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 5 grams protein; 324 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften.
- Step 2
Using a mortar and pestle or flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine.
- Step 3
Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm, with celery sticks and chips or chicken wings if you like.
Private Notes
Comments
How is this at room temperature? Considering it for an open house where it would be on the table for several hours...
This was the first time I made a dip for our usual gathering that completely vanished and there were numerous requests for the recipe. I added a little more hot sauce (because the target audience loves heat) and found it easy and delicious. Was still good at room temp. also.
It served four. Perhaps we were piggy. Happily piggy.
This was great! I used white miso in place of Worcestershire to make it vegetarian, and everyone loved it. I might add a bit more blue cheese next time to make it a little more punchy.
This is like a bleu cheese queso. Sooo yummy. I added the chives to the top (misread the recipe) and I’m glad I did! The little freshness is nice. Also squeezed some lemon on top as well.
I started making this for holidays when my kid was a baby. It’s super easy and now everyone asks for “that cheese dip…” for every holiday or get together. This year I ended up making it four times. It was a hit every time. My friends teenagers even stole the bowl to eat in their room at their family party :)