Spicy Molten Blue Cheese Dip

By Melissa Clark

Updated June 5, 2024

  • Jim Wilson/The New York Times
Media 1 of 1
Total Time
40 minutes
Cook Time
30 to 40 minutes
Rating
5(910)
Comments
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Hot and savory and almost fondue-like, this blue cheese dip has a zippy flavor that works just as well with tortilla chips as it does with bell pepper strips, and keeps you coming back for more.

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Ingredients

Yield:6 to 8 servings

  • 1 8-ounce package cream cheese

  • 2 garlic cloves, minced

  • 1 pinch kosher salt

  • ¼ cup heavy cream or half and half

  • ¼ cup mayonnaise

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon hot sauce, more for serving if desired

  • ¼ teaspoon freshly ground black pepper

  • 4 ounces blue cheese (about 1 cup, crumbled)

  • 2 tablespoons chopped chives

  • Celery sticks, chips or chicken wings, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

3 grams carbs; 50 milligrams cholesterol; 229 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 22 grams fat; 324 milligrams sodium; 5 grams protein; 2 grams sugar

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

  1. Step 1

    Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften.

  2. 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.

  3. 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.

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Ratings

5 out of 5
910 user ratings
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Comments

Suzanne

How is this at room temperature? Considering it for an open house where it would be on the table for several hours...

Teresa

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.

ecroyd

It served four. Perhaps we were piggy. Happily piggy.

Suzanne K

I made this for part of our Super Bowl spread. While everyone else gobbled this up, I found it a bit salty - and I am a salt fiend. It was full of blue cheese flavor, so I might reduce the amount of blue cheese to 3 oz (I used Roquefort) when I make this again to see if I can reduce the saltiness.

B

the taste was awesome but the texture was not quite the consistency I wanted-it was pretty soupy but everyone ate it-any suggestions? maybe my blue cheese was too creamy?

Heather

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.

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