Blue Cheese Dip with Herbs

Blue Cheese Dip with Herbs

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From: EatingWell Magazine, June 2019

The concentrated dairy flavor of labneh, a strained yogurt, combined with 2 cups of crumbled blue cheese makes this blue cheese dip recipe exciting. Thin leftovers with more vinegar to make an easy blue cheese salad dressing.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • 2 cups low-fat labneh (see Tip) or reduced-fat sour cream
  • 1½ cups mayonnaise
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon sugar
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • 2 cups crumbled blue cheese (8 ounces)


  • Prep

  • Ready In

  1. Combine labneh (or sour cream), mayonnaise, basil, chives, parsley, tarragon, sugar, vinegar, Worcestershire, garlic powder and pepper in a food processor and pulse until smooth. Transfer to a medium bowl and mix in blue cheese.
  • Tip: To make 2 cups low-fat labneh, line a large fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Spoon in 4 cups low-fat plain yogurt. Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)
  • To make ahead: Refrigerate for up to 3 days.

Nutrition information

  • Serving size: 2 Tbsp.
  • Per serving: 103 calories; 9 g fat(3 g sat); 0 g fiber; 2 g carbohydrates; 3 g protein; 3 mcg folate; 10 mg cholesterol; 2 g sugars; 0 g added sugars; 82 IU vitamin A; 0 mg vitamin C; 78 mg calcium; 0 mg iron; 151 mg sodium; 78 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1½ fat, ½ high-fat protein

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