Roswitha's Blue Cheese Dip

Want a blue cheese dip that's an tried and true favorite for those chicken wings and veggies? Here's one that's quick and easy to make.


This recipe was sent in by one of our readers, Roswitha Seeman. She used to work at the Alpine Restaurant in St. Catharines, Ontario, Canada. 

This recipe for blue cheese dressing / dip was a favourite of the Alpine's customers when they ordered chicken wings and veggies after a game of baseball or soccer.

She says they always ran out and couldn't make it fast enough. 

That must mean it was goooooood and that's why it's among our quick dip recipes

Roswitha's Chicken Wing Dip


  • 3 cloves garlic, minced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cream cheese
  • 2 tbsp grated parmesan cheese
  • 4 ounces (3/4 cup) blue cheese, broken into 1-inch cubes
  • salt and pepper to taste


  • Mince garlic in food processor
  • Add remaining ingredients except blue cheese and blend well.
  • Add the blue cheese chunks and mix until dressing shows small lumps of blue cheese.
  • Pour into a container and seal. Place in fridge to chill until serving.
  • Makes about 3 cups

At first when I thought about blue cheese dip for chicken wings, I wondered, "Is this German?

Wow, I was surprised when I did some research. There's a blue cheese called Cambozola that's very, very German. It's often called blue brie. It's a bit milder than the regular blue cheeses one can buy, but it's fully German. 

Actually, it's made of cow's milk with Italian Gorgonzola and a French triple cream cheese. It's patented and produced by the German Champignon company since the 1970's. 

The German Cambozola is a very mild type of blue cheese with a smooth, creamy, and rich texture. You can eat the rind which is almost like the rind on a Camembert cheese.

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