Toasted walnuts and blue cheese come together in this creamy, flavorful dip. Top this blue cheese and balsamic dip with a drizzle of balsamic glaze and serve it with fresh crusty bread. This dip proves that it only takes a few quality ingredients that compliment each other in the best way possible to make a delicious appetizer for your next dinner party.
Try it hot or cold
You can make this blue cheese and balsamic dip hot or cold. When I serve it hot, it pairs nicely with fresh crusty bread cut into small, bite-sized pieces. When I serve it cold, I like to serve it with crackers and an assortment of vegetables including sliced red peppers, celery and carrot slices.
The best cheese for blue cheese dip
You can use Roquefort, Gorgonzola or Stilton in this dip. Roquefort, Gorgonzola or Stilton are all in the blue cheese family with some variation to texture and flavor.
- Gorgonzola typically has a softer, creamier texture and it tends to be a little bit more mild than the other varieties.
- Stilton is my absolute favorite blue cheese in this dip. It’s typically a semi-soft or hard cheese with a pungent flavor that pairs perfectly with sweet ingredients. In fact, it’s often served with port wine. Because this blue cheese and balsamic dip is drizzled with a sweet balsamic glaze, Stilton is my go-to blue cheese for this dip.
- Roquefort is a crumbly blue cheese and typically has the strongest flavor among the blue cheese varieties. If you prefer a more mild flavor or if you’re serving this dip to young children, it’s usually best to go with one of the more mild varieties.
What’s in Blue Cheese and Balsamic Dip?
- 1/2 pound Blue Cheese or Stilton, crumbled. I highly recommend Stilton. The flavor pairs perfectly with the sweet balsamic glaze.
- 1/4 cup milk or half-and-half
- 8 ounces cream cheese, softened
- 1/3 cup walnuts, chopped
- Balsamic glaze
Directions
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper and spread the chopped walnuts out on the sheet. Bake them at 350 degrees for 5 minutes. Stir the walnuts and bake for another 3 minutes. Allow them to cool before adding them to the dip.
- Combine the blue cheese, cream cheese and milk in a mixing bowl and beat on medium-low for about a minute to avoid breaking up all of the crumbles but still ensure each bite is packed with flavor. Fold in the cooled toasted walnuts.
- To prepare this dip hot, bake for 18 minutes at 350 degrees or until thoroughly heated.
- Drizzle balsamic glaze over the top of the hot or cold dip. For the hot variation, serve with fresh, crusty bread cut into bite-sized pieces. For the hot variation, serve with crackers and an assortment of vegetables.
Looking for more tasty appetizers?
- Super Simple Oven-Fried Pickles
- Hot and Sweet Jalapeño Deviled Eggs
- Taco Dip
- Super Simple Stuffed Mushrooms
Blue Cheese and Balsamic Dip
Ingredients
- ½ pound Blue Cheese or Stilton Crumbled. I highly recommend Stilton. The flavor pairs perfectly with the sweet balsamic glaze.
- ¼ cup milk or half-and-half
- 8 ounces cream cheese softened
- â…“ cup walnuts chopped
- Balsamic glaze
Instructions
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper and spread the chopped walnuts out on the sheet. Bake them at 350 degrees for 5 minutes. Stir the walnuts and bake for another 3 minutes. Allow them to cool before adding them to the dip.
- Combine the blue cheese, cream cheese and milk in a mixing bowl and beat on medium-low for about a minute to avoid breaking up all of the crumbles but still ensure each bite is packed with flavor. Fold in the cooled toasted walnuts.
- To prepare this dip hot, bake for 18 minutes at 350 degrees or until thoroughly heated.
- Drizzle balsamic glaze over the top of the hot or cold dip. For the hot variation, serve with fresh, crusty bread cut into bite-sized pieces. For the hot variation, serve with crackers and an assortment of vegetables.
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