Creamy Blue Cheese Dip Recipe

Soften and mix base

Place the softened cream cheese in a medium mixing bowl. Use a hand mixer or sturdy spatula to beat the cream cheese until smooth and free of lumps.

Add creamy components

Add the sour cream, mayonnaise and buttermilk to the bowl. Mix on low speed (or stir vigorously) until the mixture is homogenous and creamy. The buttermilk should loosen the texture slightly.

Incorporate blue cheese and seasonings

Fold in 2 oz of the crumbled blue cheese, the minced garlic, lemon juice, Worcestershire sauce, chopped chives, chopped parsley, salt and black pepper. Stir until evenly distributed. Reserve 1 oz of blue cheese for garnish or for a chunkier texture if desired.

Adjust texture and chill

Taste and adjust seasoning — add up to 1/4 tsp more salt or pepper if needed. If the dip is too thick, add an additional 1 tsp to 1 tbsp of buttermilk to reach desired consistency. Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes (preferably 1–2 hours) to let flavors meld. Just before serving, crumble the reserved blue cheese over the top and sprinkle a few extra chopped chives.

Prepare potatoes

Using a mandoline or a very sharp knife, slice the potatoes 1.5–2 mm (about 1/16–1/8 inch) thin. As you slice, place the potato slices into a large bowl of cold water to remove surface starch and prevent browning.

Rinse and dry

Once sliced, swish the potato slices in several changes of cold water until the water runs clear (about 3 rinses). Drain and lay the slices on a clean kitchen towel or paper towels. Pat thoroughly dry—this step is crucial for crispiness.

Heat oil

Pour the vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don’t have a thermometer, heat oil over medium heat until a small piece of potato sizzles immediately when added.

Fry in batches

Working in small batches (so the oil temperature stays steady), carefully add a single layer of potato slices to the hot oil. Fry, stirring gently with a slotted spoon, until the slices are golden and crisp, about 2–3 minutes per batch depending on thickness. Remove with a slotted spoon and transfer to a paper towel–lined baking sheet to drain. Immediately season lightly with salt and a little black pepper, if using.

Keep warm and serve

If making multiple batches, keep cooked chips warm in a single layer in a 200°F (95°C) oven for up to 15 minutes while finishing the rest. Serve the chips at room temperature or slightly warm alongside the chilled creamy blue cheese dip.