Don’t want to hear the backstory? Jump straight to the recipe.
By now you should know that I am big chicken wing fan. I used to always gravitate towards the sticky-sweet sauces like General Tso’s, but I’ve seen the light of the classic Buffalo sauce. The spicy sauce is always really well balanced by a creamy dip like ranch or blue cheese dressing. When I was younger I always picked ranch dressing. I did not like blue cheese at all. Something about the funky taste always put me off. However, as I’ve grown older and my tastes have matured, I’ve come to love blue cheese. Blue cheese and buffalo are one of those taste combinations that are so classic that they will be forever immortalized together.
I used to buy bottled blue cheese dressing to dip my wings. But one day I saw an article on Lifehacker about easy three-ingredient blue cheese dressing. I had all of the ingredients in my pantry so I gave it a shot. My mind was completely blown at how much blue cheese flavor it had! Since then I’ve been experiment with different cheeses, vinegars, and ratios. I’ve found that I like subtle sweetness that Apple Cider Vinegar gives and I’ve found a way to permeate the bleu cheese flavor even further into the sauce while keeping the end result chunky.
For this recipe, I start by mixing half of the blue cheese into the mayonnaise and vinegar mixture using an immersion blender. This gives the underlying sauce a strong blue cheese flavor before I fold in the remaining cheese for a chunky texture.
This recipe is perfect for dipping wings. You can make it quickly while your wings are cooking, and it easily scales. In the pictures below, I made a half recipe- but you can scale either way and get good results.
- 1 cup mayonnaise
- 1 cup blue cheese crumbles, divided into two portions
- 2 Tablespoons Apple Cider Vinegar
- Freshly ground black pepper to taste (I like about ½ teaspoon)
- Start by mixing the mayonnaise, vinegar, and half of the blue cheese together.
- Using an immersion blender, blend all of your ingredients until you get a smooth sauce
3. Fold in the remaining blue cheese and black pepper
Store the dip in the refrigerator for up to two weeks. Since there is active mold in blue cheese it can be difficult to tell if the dip has spoiled. If the dip develops an ammonia-like smell discard immediately.