We’re posting this as a dip for the holiday season which can be served with your favorite veggies: carrots, cucumbers, radishes, cauliflower or broccoli florets, cherry tomatoes, celery, etc. However, no need to stop there: this recipe makes for an exceptional blue cheese salad dressing as well, served with various lettuces or spinach, apples, hard-boiled eggs, avocado, corn, etc. We highly recommend making this the day before to let all the flavors fully settle. Store in the fridge in a well-sealed glass container and use within a week.
Makes 1½ cups
½ cup sour cream (or Greek yogurt)
⅓ cup Udo’s Oil 3·6·9 Blend
¼ cup buttermilk
3 oz. blue cheese, crumbled, plus some for garnish
1 tbsp yellow onion, grated
1 tbsp fresh lemon juice
1 small clove garlic, minced (about ½ tsp)
½ tsp Worcestershire sauce
¼ tsp sea salt, or more to taste
2 dashes Tabasco
freshly ground pepper, to taste
- In a blender or food processor, blend all ingredients until smooth;
- Transfer to a serving dish and sprinkle with crumbled blue cheese for garnish. Refrigerate leftovers in a well-sealed glass container.