Buttermilk-Blue Cheese Dip
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
5 tbsps
Red Onion (finely chopped)1 cup
White Wine Vinegar1 tsp
Sugar1 cup
Buttermilk1 cup
Sour Cream2 tbsps
Chives (chopped fresh)1 cup
Crumbled Blue CheeseDirections:
1
Place onion in a small heatproof bowl
2
Bring vinegar, sugar, salt, and 1/4 cup water to a boil
3
Pour over onion; stir to coat
4
Cover; let pickle in the refrigerator for at least 1 hour
5
Whisk buttermilk, sour cream, and chives in a medium bowl until smooth
6
Stir in blue cheese
7
Drain pickled onion and stir into dip
8
Season with salt and pepper
9
DO AHEAD: Can be made 3 days ahead
10
Cover dip and refrigerate
11
Place onion in a small heatproof bowl
12
Bring vinegar, sugar, salt, and 1/4 cup water to a boil
13
Pour over onion; stir to coat
14
Cover; let pickle in the refrigerator for at least 1 hour
15
Whisk buttermilk, sour cream, and chives in a medium bowl until smooth
16
Stir in blue cheese
17
Drain pickled onion and stir into dip
18
Season with salt and pepper
19
DO AHEAD: Can be made 3 days ahead
20
Cover dip and refrigerate