Bay Blue Dip and Dressing

Bay Blue Dip and Dressing

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Bay Blue Dip and Dressing

Created by Sarah Simms, Lady & Larder LA


16 oz Point Reyes Bay Blue, crumbled

1 ½ cups Mayo

2 cups Sour Cream 

2/3 cup Buttermilk 

2 tablespoons Fresh Parsley, Chopped

2 tablespoons Fresh Chives, Chopped

1 tablespoon Golden Balsamic Vinegar 

1 tablespoon Shallot, Chopped 

1 tablespoon Worcestershire 

1 teaspoon Sugar 

½ teaspoon Dijon Mustard 

Kosher Salt, to taste

Lots of Cracked Pepper


Reserve 1/3 of the blue cheese. Add everything to a food processor and pulse until combined. Gently stir in reserved blue cheese. Store in your fridge for at least 24 hours before enjoying so flavors can develop. To use as a dressing, you can thin out with slightly more buttermilk. 


Serving suggestions: farmers market crudites and crunchy sea salt potato chips!