Spicy Molten Blue Cheese Dip Recipe (2024)

How is this at room temperature? Considering it for an open house where it would be on the table for several hours...

This was the first time I made a dip for our usual gathering that completely vanished and there were numerous requests for the recipe. I added a little more hot sauce (because the target audience loves heat) and found it easy and delicious. Was still good at room temp. also.

It served four. Perhaps we were piggy. Happily piggy.

This needed way more hot sauce. It was uninteresting with only the amount suggested.

Sounds so good. Can it be put together the day before, refrigerated and baked the next day?

Made this for the Super Bowl today and it was out of this world! I agreed with the suggestion that it should be broiled at the very end for the nice crusty finish.

Everyone loved this dip. I used Greek yogurt instead of mayonnaise. I served it with celery, carrots and crackers. Will definitely make it again.

I used a dash or two of Scotch Bonnet hot sauce. That gave it a nice balanced heat. I want to switch out the hot sauce for a good German horseradish next time. Or wasabi.

I slightly increased the mayo & blue cheese and mare than doubled the hot sauce. It was a BIG hit! In addition to celery & bell pepper sticks, sliced apples are fantastic with this dip!

Food safety. 4 hours only. Solve by putting out smaller portion at a time and then bring in pre prepped extra

A real people pleaser. Also great cold the next day/s. Served with chips.

Didn't see any comments on prep the day before, then cook following day....is it a no-brainer? So, is it possible to prep early? Thanks.

I served this with beef tenderloin -- it was a huge hit

This dip was a hit at a recent gathering with friends. No one stopped eating it until it was polished off: highly addictive. Only variation we made was the addition of a tablespoon of jarred pimentos. Our friends from the South especially enjoyed it. Will be making this dip again and again.

Obviously broiled at the end. Looks yummy.

I made this as a room temp dip before dinner with son & DIL tomorrow. 1/2 recipe. 2 oz Societe Roquefort, 2T Hellman's lite mayo, 2T heavy cream, 4 oz whipped cream cheese, 1 garlic clove crushed in press, pinch of salt and adjusted the other seasonings accordingly. Had to hold back from licking the processor blade, it's so bursting with flavor. Will serve with mini carrots and celery. And will definitely keep in mind for a larger party.

While putting this together I realized I did not have enough Blue Cheese. I added cheddar to compensate and thought it might be an epic fail. It was amazing...and a fantastic Super Bowl addition to my spread.This is a winner of a recipe!

Made ahead with Point Reyes Blue cheese, Tabasco. Popped in oven covered with foil with a half-hour delayed start before church and had a lovely hot appetizer ready for Christmas Eve grazing table. Baked in Nambe bowl and it stayed warm throughout. Everyone loved it <)))-

This was one of the best dips I've ever made. I added a little more garlic, hot sauce and worchestshire sauce. I also added more blur cheese on the top next time I will make a double batch tastes good warm and at room temperature.

This was a big hit at my party. I doubled the hot sauce and it could even have used a bit more.

Making this today and wondering how long the left overs will hold in the refrigerator? And can the leftovers be frozen?

Made this following recipe exactly. Recipe needed about double the hot sauce as others have indicated. Good but I would not say great.

Absolutely delicious. I lightened it up a bit by using whole milk instead of cream. I also used half cream cheese, half Greek yogurt. It was still amazing! Served with crudités, but was also really good with steak.

My new favorite dip recipe! I had made this several times and it always a hit! It is very flexible so I tailor it to my guests. It is a hit!

Would like advice on how to keep them hot as in temp after putting out to serve.

This is my favorite dip recipe on NYT Cooking. An absolute five-star winner. Adjust hot sauce to taste. I'm not even crazy about bleu cheese normally but this dip will have you coming back for more and more. Worth the effort and then some. Will knock the socks off your guests.

I had some crispy bacon so I crumpled about 5 strips up into this and baked it. I wasn't quite sure how it would turn out but it was absolutely incredible! I used just a tiny bit less heavy cream than it called for and it was the perfect consistency, almost like a souffle. I used buffalo wing style pretzel chips for dipping.

I made this as described, but with 1/2 cup of 2% Greek yogurt instead of the cream cheese, which I didn't have on hand. I also chose not to bake it and serve it cold (because I was short on time). It still turned out great and I'd make it again in a heartbeat.

I"m blaming covid for this indulgence. Since our Super Bowl party was a party of two, I cut this dish in half. I couldn't find a small baking dish, so I split it between two ramekins. Pure genius! We each had our own private dip to double dip, spoon, lick, whatever our hearts desired. It's creamy, salty, rich and luscious!

Good, but too much work for what it is. Christine really liked it though, despite it sitting for a while before we started to eat it.