A gooey and oozy warm blue cheese dip made using just 4 ingredients - blue cheese, cream cheese, sour cream and Tabasco sauce!
Tear up a crusty baguette and dip away into this flavoursome, creamy, blue cheese taste sensation! Ready to serve in 20 minutes, add warm blue cheese dip to your next gathering - then watch it quickly disappear!
Totally addictive, and guaranteed to convert those who think they don't like blue cheese, this warm and creamy dip, with just a touch of tabasco, is just made to be slathered on crackers, crusty bread, or veggie sticks.
When you're putting together a cheeseboard, or just a few crackers and nibbles, this warm blue cheese dip is a fabulous addition.
Both mexican layer dip and beetroot dip are colourful favourites of mine as well, along with the ever popular smoked salmon dip, easy homemade hummus, spicy tzatziki dip and cream cheese dip.
Why You're Going To Love This Recipe
Baked until golden, gooey and warm on the inside, this super tasty dip will have those blue cheese critics asking you for the recipe - I promise!!
- It's so simple yet absolutely delicious! - warm blue cheese dip is perfect for something a little different to serve with casual nibbles. It takes just 5 minutes to prepare, then pop in the oven whilst you prepare the rest. Could this be any easier???
- Bring a plate - when you're asked to bring a plate to share, this warm blue cheese dip can be the centrepiece of a simple platter. Surround it with torn crusty bread, sticks of carrot, capsicum and celery, and a few crackers.
- Only 4 ingredients - pop all into one bowl and mix, then bake until golden on top!
- Super tasty - I've served this warm appetizer to friends who were initially hesitant to try it, only to receive rave reviews from all!
What You Need
Take the cream cheese out of the fridge about 20-30 minutes before using, to soften to room temperature. This ensures easy mixing.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cream cheese - Allow it to soften beforehand to make mixing the ingredients a breeze!
- Blue cheese - there's a huge selection of blue vein cheeses available these days, so choose your favourite one, from creamy smooth blues, to the sharp, more pungent ones, depending on taste. For this recipe, I find that the creamier blues work best.
- Sour cream - for best flavour and texture, I recommend a full fat version here too, rather than the light one.
- Tabasco sauce - add as much or as little tabasco as you like - taste and add more before baking if you like a little more heat!
Equipment Required
There's really no specific equipment required for this warm blue cheese dip, just a bowl and mixing spoon, a small oven-proof ramekin, and an oven!
Step By Step Instructions
A couple of easy steps to mix this super tasty dip, then pop it in the oven whilst you prepare accompaniments to serve with it.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Mix Cheeses And Sour Cream
Preheat the oven to 160 degrees celsius (fan forced).
Place the softened cream cheese, soft blue cheese and sour cream into a large bowl, and mix together until smooth and combined.
Step 2 - Add Tabasco To Your Liking
Add a dash of tabasco sauce (as much or as little as you'd like) and mix through.
Step 3 - Bake
Spoon the mixture into an ovenproof ramekin or small baking dish.
Bake for 15 minutes or until warm and gooey in the centre, and golden on top.
Serve warm blue cheese dip immediately with crackers, veggie sticks or crusty bread.
Expert Tips
- Have the cream cheese at room temperature to ensure easy mixing. If the weather is hot, take the cream cheese out of the fridge about 20 minutes before mixing.
- Use full fat versions of cream cheese and sour cream for the creamiest dip. Light or skim versions will be a thinner texture and a little less creamy and flavoursome.
- Blue cheese - pick a flavour you like the best! There's a huge range available these days and blue cheeses range from smooth and creamy ones with a very subtle blue vein, to really strong, sharp and pungent ones - and everything in-between!
- Tabasco sauce, made with tabasco chilli peppers is a little similar to the flavour of cayenne peppers, in that they are both spicy but not too hot! Do a 'taste test' before baking the dip, and increase the heat by adding another dash or so of Tabasco if you want a little more bite!
- Storing - warm blue cheese dip is best served immediately out of the oven. If there's any leftover, you can store it in the fridge for up to 2 days, and serve chilled rather than reheating. This recipe is not suitable for freezing.
FAQs
Pick your favourite blue vein cheese and try this delicious and easy warm blue cheese dip, I'm sure you won't be disappointed.
Prepare some simple accompaniments to warm blue cheese whilst it's baking.
My choices include dried figs, thinly sliced prosciutto, crusty bread and green olives. Check out my homemade cheese sticks recipe - some of these on the side would be absolutely perfect too!
There are three main styles of blue vein cheese; a Danish style blue, a blue brie, and a gorgonzola style blue.
Danish style blue has a sharp taste and salty bite, with a hint of grittiness to the blue mould growth.
Blue brie style has a soft and creamy texture, with a subtle blue flavour - a good one to start with as it's not overpowering if you're new to blue cheese.
Gogonzola style can have a crusty rind, often mottled with orange colour. There are two different types of gorgonzola; "piccante", which is quite strong and salty, and "dolce", which is sweet, mild and creamy.
Tabasco has only three ingredients; tabasco chilli peppers, vinegar and salt, and the flavour is a medium heat (and it depends on how much you use, of course!)
The familiar little bottle of red sauce has been around for almost 150 years, and is recognised around the world. It's even a key ingredient in a Bloody Mary cocktail!
Any hot red sauce, such as Frank's Red Hot Sauce, could be used as a substitute for the Tabasco sauce. Just add sparingly and taste test - you can always add more!
Related Recipes
You know what it's like, some nights a selection of nibblies ends up being a main meal - and I think that is perfectly ok! Try some of these easy appetizers too:
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Warm Blue Cheese Dip
Ingredients
- 150 g cream cheese room temperature
- 150 g blue cheese soft
- 150 g sour cream
- dash tabasco more or less, to taste
Instructions
- Preheat the oven to 160 degrees celsius (fan-forced).
- Place the softened cream cheese, soft blue cheese and sour cream into a large bowl. Mix until smooth and combined. If using a Thermomix: place the cream cheese, blue cheese and sour cream into the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds or until smooth and combined.
- Add a dash of tabasco sauce (as much or as little as you'd like) and mix through. If using a Thermomix: add the tabasco and mix for 10 seconds, Speed 4, to combine.
- Spoon the mixture into an ovenproof ramekin or small baking dish. Bake for 15 minutes or until warm and gooey in the centre. Serve immediately with crackers, veggie sticks or bread.
Notes
- Have your cream cheese at room temperature to ensure easy mixing. If the weather is hot, take the cream cheese out of the fridge about 20 minutes before mixing.
- Use full fat versions of cream cheese and sour cream for the most creamy dip. Light or skim versions will be a thinner texture and a little less creamy and flavoursome.
- Blue cheese - pick a flavour you like the best! There's a huge range available these days and blue cheeses now range from smooth and creamy ones with a very subtle blue vein, to really strong, sharp and pungent ones - and everything in-between!
- Tabasco sauce is spicy but not too hot! Do a 'taste test' before baking the dip, and increase the heat by adding another dash or so of Tabasco if you want a little more bite!
- Storing - warm blue cheese dip is best served immediately out of the oven. If there's any leftover, you can store it in the fridge for up to 2 days, and serve chilled rather than reheating. This recipe is not suitable for freezing.
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