Ingredients:

  • 1 cup pasteurized full-fat sour cream
  • 1/2 cup pasteurized mayonnaise
  • 4 oz pasteurized blue cheese crumbles
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp coarsely cracked black pepper
  • 1/4 tsp fine sea salt
  • 1 tbsp pasteurized buttermilk (optional for thinning)

Instructions:

  1. Chill your equipment. Place your mixing bowl in the fridge for 10 minutes. Note: This prevents the fats from 'sweating' during the mixing process.
  2. Combine the base. Measure 1 cup sour cream and 1/2 cup mayonnaise into the chilled bowl.
  3. Add the catalysts. Pour in 1 tbsp lemon juice and add 1/2 tsp garlic powder.
  4. Season the mix. Sprinkle in 1/4 tsp sea salt and 1/4 tsp cracked black pepper.
  5. Whisk the base. Stir until the mixture is uniform and glassy.
  6. Prep the cheese. Take 4 oz blue cheese and set aside one tablespoon.
  7. Fold in crumbles. Gently turn the remaining cheese into the base using a spatula.
  8. Smush for flavor. Use the back of the spatula to press that reserved tablespoon of cheese against the side of the bowl. Note: This releases the oils and 'blues' the entire dip.
  9. Adjust the viscosity. If too thick, stir in 1 tbsp buttermilk until it reaches a heavy cream consistency.
  10. Rest the dip. Cover and refrigerate for at least 30 minutes until the flavors have fully melded and the texture has set.