Remove the cream cheese from the refrigerator about 20–30 minutes before starting so it softens. In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Whisk or beat with a fork until smooth and homogenous.

Add flavorings

Stir in 3/4 cup crumbled blue cheese, buttermilk, lemon juice, Worcestershire sauce, garlic powder, and onion powder. Mix until evenly distributed. The buttermilk should loosen the texture to a thick but scoopable dip; add an extra teaspoon if you prefer looser consistency.

Season and finish

Fold in the chopped chives, then season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more salt, pepper, or lemon juice as desired. If you prefer chunkier dip, fold in the remaining 2 tablespoons of crumbled blue cheese for visible pieces.

Chill

Transfer dip to a serving bowl, cover tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes to let flavors meld (up to 24 hours). Remove from fridge 10 minutes before serving to soften slightly.

Crispy Potato Chips

Slice potatoes

Using a mandoline set to 1.5–2 mm (or a very sharp knife), slice the scrubbed russet potatoes into very thin rounds. Work quickly to keep slices uniform. Place slices in a large bowl of cold water as you go to remove surface starch.

Rinse and dry

Drain the potato slices and rinse under cold running water until the water runs clear to remove excess starch. Transfer to a clean kitchen towel or several layers of paper towels and pat completely dry — moisture causes oil spatters and prevents crisping. For best results, let the slices air-dry on a rack for 10–15 minutes.

Heat oil

Pour about 2 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one potato slice in — it should sizzle steadily and float.

Fry in batches

Fry the potato slices in small, single-layer batches to avoid crowding (about 8–12 slices depending on pan size). Fry, stirring gently and flipping slices as needed, until golden brown and crisp — about 2 to 4 minutes per batch. Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet to drain.

Season immediately

While chips are hot, sprinkle with kosher salt (about 1 tsp total for the batch), a little ground black pepper, and optional paprika or smoked paprika if using. Toss gently to coat evenly. Repeat frying and seasoning with remaining slices.

Finish and serve

Let chips cool for a few minutes to crisp further. Transfer to a serving bowl or platter alongside the chilled blue cheese dip. Serve within a few hours for best texture; if making ahead, store chips in a single layer at room temperature in an airtight container for up to 1 day (they will lose some crispness).