Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Blue Cheese "Hot Wing" Dip

Try this spicy dip on burgers or tomatoes. We do not recommend fat-free products in this recipe.

Southern Living JANUARY 2011

  • Yield: Makes about 3 cups
  • Total: 1 Hour, 10 Minutes


  • 1 (8-oz.) package 1/3-less-fat cream cheese, softened and cut into pieces
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup chopped green onions
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon hot sauce
  • 1 teaspoon lemon zest
  • 1/2 teaspoon coarsely ground pepper
  • 1 (4-oz.) package crumbled blue cheese
  • 1 to 2 Tbsp. milk (optional)
  • Garnishes: crumbled blue cheese, chopped green onions, freshly cracked pepper
  • Serve with: fried chicken breast tenders, celery sticks, radishes, hot wing sauce


Pulse first 10 ingredients in a food processor 4 times or just until blended. Transfer mixture to a serving bowl, and gently stir in blue cheese. If desired, stir in 1 to 2 Tbsp. milk, 1 tsp. at a time, for desired consistency. Cover and chill 1 to 2 hours before serving. Garnish, if desired. Serve with chicken tenders, celery sticks, radishes, and hot wing sauce. Store leftovers in refrigerator up to 7 days.


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Blue Cheese "Hot Wing" Dip Recipe