NYT Spicy Molten Blue Cheese Dip

I first came across this dip during a potluck party in law school.  One of the guests brought this unassuming-looking bowl and asked to reheat the contents briefly in the oven.  We all went on munching on other appetizers, and didn’t give the bowl a second thought.

Until the dip came out of the oven.

I’m pretty sure that everyone who tried this dip went back for seconds.  And thirds.  And fourths.  Well, fourths for those who were quick, anyways.

Maybe if I’d heard the name from the get-go, I’d have known immediately that this dip is a rockstar.  Spicy.  Molten. Blue Cheese.  I love everything about that, and that’s just the name.  This dip itself – words can’t do it justice.  It’s rich, it’s savory, it’s got an amazing, tangy blue cheese flavor that’s powerful without being overpowering.  I love it with french bread, but it is great on celery, carrots, chips, and pretty much everything else I can think of.  It could make a rock delicious.

I’ve found that substituting light cream cheese and light mayo in the recipe below doesn’t impact taste or texture at all, and at least allows me to cut a few calories.  That being said, this is still not, and will never be, a waist-friendly food.  Your best bet on that front is to bring it to a party and at least divide the calories among friends.

For now, here’s the recipe.  Pictures coming!

NYT Spicy Molten Blue Cheese Dip

  • Servings: 6
  • Difficulty: easy
  • Print

Savory, tangy blue cheese dip with just a hint of heat


  • 1 8-ounce package cream cheese
  • 2 garlic cloves, minced
  • 1 pinch kosher salt
  • ¼ cup heavy cream or half and half
  • ¼ cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce, more for serving if desired
  • ¼ teaspoon freshly ground black pepper
  • 4 ounces blue cheese (about 1 cup, crumbled)
  • 2 tablespoons chopped chives


  1. Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften.
  2. Using the flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine.
  3. Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm.

Recipe published in the New York Times Cooking section.

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