Buttermilk-Blue Cheese Dip

By cindygwest

Make 3 days ahead

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.6/5 (5 Votes)

1 Picture

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

Details

Adapted from bonappetit.com

Preparation

Step 1

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