Blue Cheese Dip with Homemade Potato Chips
This classic Blue Cheese Dip is creamy and delicious! Serve with homemade potato chips, veggies or Buffalo wings!
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Many of the recipes that I’ve shared over the years have been inspired by local restaurants. One of our favorite date-night spots in the area recently changed ownership. Laura and I loved the bar area in this restaurant. It had the perfect intersection between ‘classy restaurant’ and ‘neighborhood bar on the corner.’ Think dark, cozy room with wood paneling. Amazing beers on tap. Delicious burgers. Oh yeah, and a blue cheese dip that you literally couldn’t stop eating!
The restaurant recently changed owners, and the new setting is entirely different. Think brightly-lit, neon blue lights under the glass shelves at the bar. It’s not a bad place, but the cozy setting is gone. Fortunately, they kept the blue cheese dip on the menu. Phew!
However, last time we went in, the blue cheese dip changed to French onion dip. They still served it with homemade potato chips, but the flavor profile had changed completely. Maybe more customers like French onion? (Blue cheese can be kinda polarizing.) Maybe French onion dip is just cheaper to make? (They didn’t change the price…in fact, they increased it.) Who knows? That French onion dip was still quite tasty, but it wasn’t the blue cheese version that we loved.
Blue Cheese Dip with Homemade Potato Chips
With that as the backdrop, I decided to come home and make my own blue cheese dip with homemade potato chips. Like a knock-your-socks off kinda dip. The kind of dip that leaves you saying, “Just one more chip.” And after that? “Just one more. That’s it. One more.” This dip is truly delicious…and SO easy to make!
The cool thing about this dip is you can customize the blue cheese flavor. Do you like strong, pungent blue cheese? Use that in this dip. Prefer a milder, tamer blue cheese? Pick up a mild blue cheese instead. I went somewhere in the middle, and this dip turned out quite well. In fact, Laura told me: “You need to make this for everyone we know.” I just laughed. Everyone? Ok, mission accepted!
In an effort to recreate the appetizer from our local restaurant, I went the extra mile and made homemade potato chips. I’m not gonna lie – they’re delicious! Their thickness is perfect for a hearty dip like this. But do you need to make your own potato chips? Heck no! You could easily pick up a good bag of kettle chips or pita chips from the store. After all, the shining star of this recipe is the dip!
If you’re looking for a fantastic appetizer recipe, then put this one on the list. I promise you’ll be making this recipe again very soon – I know we will be!
Did you make a batch of this Blue Cheese Dip with Homemade Potato Chips at home? Leave a comment and let me know how it turned out! Better yet, snap a photo and tag me on Instagram (@Spicedblog). I hope you enjoy this recipe as much as we do!
Blue Cheese Dip with Homemade Potato Chips
Ingredients
For the Blue Cheese Dip
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 Tbsp milk
- ½ Tbsp lemon juice
- 1 Tbsp chopped chives
- 1 Tbsp dried parsley
- ¼ tsp garlic salt
- 1 cup crumbled blue cheese
For the Homemade Potato Chips
- 16 oz. Russet potatoes ~2 large potatoes, rinsed and scrubbed
- ½ cup white vinegar
- vegetable or canola oil for frying (~6-8 cups)
- 1 tsp kosher salt
Instructions
For the Blue Cheese Dip
- Using a medium bowl, add sour cream, mayonnaise, milk, lemon juice, chives, dried parsley and garlic salt; stir until well combined.
- Add crumbled blue cheese; stir until well combined.
- Cover and refrigerate for at least 4 hours (preferably overnight).
For the Homemade Potato Chips
- Using a mandolin, slice potatoes into 1/8” thick slices; place potatoes in a large bowl.
- Cover potatoes with cold water and stir gently; drain water. Rinse potatoes until water runs clear.
- Place potatoes in a large bowl. Add vinegar and enough cold water to cover. Let stand at room temperature for 1 hour.
- Using a heavy-bottomed pot or a deep fryer, add 2-3” of oil. Heat over medium heat until temperature reaches 300°F. (If using a pot, a candy thermometer is the best way to monitor the temperature of the oil.)
- Drain potatoes and transfer to a paper-towel lined baking tray. Pat potatoes dry with additional paper towels.
- Working in batches, fry potatoes for 6-8 minutes, flipping occasionally, or until crispy. (Note: Avoid the temptation of putting too many potatoes in the pot at a time. Overcrowding the pot will make the chips take longer to fry, and they will taste greasier.)
- Using a slotted spoon, transfer chips to a paper-towel lined baking tray. Sprinkle the batch of chips with a portion of the salt. Repeat process, allowing oil temperature to return to 300°F after each batch.
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Cant wait to make this soon for me can i use coconut cream / vegan mayo / coconut milk and vegan cheese cant wait to try the potato chips in my air fryer in my home i never had blue cheese dip with homemade potato chips before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
I haven’t tried this recipe with those vegan substitutes, but I imagine it would work well. Give it a try and let me know what you think! And I do think the air fryer would be good for chips!
Too bad about the change in atmosphere, but great that the restaurant kept your favorite dip on the menu! I love the idea of homemade potato chips and your blue cheese dip looks irresistible.
Yeah, it’s always a shame when a favorite place either closes or changes. Either way, we’ve moved away so we won’t be going back there anytime soon. No problem though as this dip + these chips is absolutely fantastic!!
I’ve just discovered baked potato chips at our local Japanese store. With truffle extract and squid ink! Only the japanese … I love blue cheese – well, in the days when i ate cheese – but hubby does not. He says it tastes like ants! :=) So funny.
Oh I’ve had truffle potato chips, and they are awesome! (As long as they don’t get too carried away with the truffle…) The squid ink, though? That’s different. Blue cheese tastes like ants, eh? My first question back would be “How do you know what ants taste like?” 🙂 Have a great weekend, Sherry!
It’s unfortunate about the change in the restaurant. I’m sure their blue cheese dip was awesome but I bet your homemade version is even better. I adore, no love, blue cheese, especially nice and funky ones. I’m super confident that this dip wouldn’t last long in our home. Paired with chips? Yum! Paired with wings? Yum too! Maybe I’ll serve the dip with both. 😉
Homemade is _almost_ always better! While the blue cheese dip at that restaurant was indeed fantastic, this homemade version is spot-on. It’s amazing! And a good blue cheese dip can pair with so many different foods…or with a spoon. 🙂
I love the idea of making my own blue cheese dip. Your recipe is perfect for that. Thanks David! It’s a dip I’ve never made before. And do you know I my first ever experience of blue cheese dip was in Florida in 1983 when on holiday with my parents? Ah so many years ago! Ha ha!
Oh my gosh – so funny that you remember your first experience with blue cheese! It is a unique and strong flavor, so I guess it does make sense that you would remember your first encounter with it. Mine was at a bar in New York state that made fantastic wings…and great blue cheese dip. This version is even better though!
Hi there! this sounds amazing! I love trying out new dip recipes, especially ones that are creamy and delicious like this one. It’s interesting to hear about how this recipe was inspired by a local restaurant that changed ownership, but thankfully the blue cheese dip remained on the menu.
This blue cheese dip recipe is a keeper, Raymund! It is absolutely fantastic, and it can be served with so many different things…wings, chips, veggies…you name it!
David, you are the undisputed champion of snack foods! I’ve never made potato chips. That alone sounds interesting. Too bad about the vibe of that bar/restaurant. And too bad that they nixed the blue cheese – or maybe that was a stroke of luck, because that prompted you to recreate and post it, and now we all get to try it! (I agree with you that blue cheese is probably polarizing.)
I’m not sure if it’s a good thing or a bad thing to be the snack food champion, Jeff! I just love snack foods…and desserts…and smoked meats…and, well, yeah. 🙂 So I do think you should try homemade potato chips. I like that they’re just a little thicker than bagged potato chips. It means they’re great as a dipper in something like, oh, blue cheese dip. Cheers, buddy!
I love blue cheese (well, not all of blue cheese – I prefer more delicate kinds.) And I love a good dip, too. But I can’t recall making a blue cheese dip, and I can tell you David: I am missing out a lot! I love that you used sour cream, which should cut the richness and pungency of the blue cheese. And you know what? I think that if you combine two ideas – blue cheese and French onion dips – there could be another delicious recipe!
I hear ya, Ben – I do like blue cheese a lot, but some of the ‘more stinky’ ones still get me. This blue cheese dip is fantastic. Literally I could eat it with a spoon. But now I can’t stop thinking about your idea of French onion dip with chunks of blue cheese in it. Yum!!
Color me impressed that you make your own potato chips! That said, I think I’ll go with that delicious sounding dip (blue cheese? Yes please!) with a good store bought brand. I’m getting lazy in my old age…
Why thank you, Frank! I should admit that making homemade potato chips really isn’t as hard as it sounds. As long as you don’t mind heating up some oil for frying, it’s quite a breeze. And holy cow are those chips tasty! At the end of the day, though, the blue cheese dip is where the party is…store-bought chips are totally fine. 🙂