Buttermilk–Blue Cheese Dip

By Dixie8686

Recipes & Menus | recipes

Buttermilk–Blue Cheese Dip
Pickled red onion adds crunch and punch. Serve with crudités.

Makes about 1 cup

Recipe by The Bon Appétit Test Kitchen

Photograph by Christopher Baker

February 2012

Ingredients

• 5 tablespoons finely chopped red onion
• 1/4 cup white wine vinegar
• 1 teaspoon sugar
• Pinch of kosher salt plus more
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 2 tablespoons chopped fresh chives
• 1/2 cup crumbled blue cheese
• Freshly ground black pepper

Preparation

Step 1

Preparation

Place onion in a small heatproof bowl. Bring vinegar, sugar, salt, and 1/4 cup water to a boil. Pour over onion; stir to coat. Cover; let pickle in the refrigerator for at least 1 hour.

Whisk buttermilk, sour cream, and chives in a medium bowl until smooth. Stir in blue cheese. Drain pickled onion and stir into dip. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover dip and refrigerate.

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