This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon. Yesterday I posted the chicken salt. Today it’s the blue cheese dip.
This one isn’t actually mine. A mate’s housemate used to make it every Super Bowl and it was genuinely the best blue cheese dip I’d ever had. I have since forgotten his name, but I’ve had this sitting in a text file on my file server for 20 years.
Blue cheese in Vietnam is expensive. Like, properly expensive. So we made it an optional add-on expecting most people to skip it. They didn’t. We sold out every single night.
Ingredients
- 100 grams blue cheese
- 370 grams sour cream
- 250 grams of butter milk
- 330 grams of mayonnaise
- 20 grams pepper
- 20 grams lemon juice
Directions
- Add everything to the blender minus 20 grams of blue cheese
- Blend for 60 seconds
- Crumb and mix remaining blue cheese into the sauce