Healthy Blue Cheese Dip Recipe

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Next time you want to instill vegetables or wings with a blue cheese dressing, try this fiber-rich option. It is made from creamy white beans instead of mayonnaise, although it sounds a bit wild…it can be used.

The blue cheese flavour is shining and it won’t compete with other add-ons you might try, such as mayonnaise or Greek yogurt.

Additionally, this dressing has a low oil content and additional filler fiber is obtained for every bite.

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“Highly recommend. This is officially recommended on my seasoning. I’m going to dip leftovers into vegetables tomorrow. OK.” –

Healthy blue cheese dip on a cutting board with sliced vegetables.

Blue cheese dressing ingredients

Here is what you need:

Blue cheese. This provides most of the flavors and you can use any variety you like. A container of blue cheese crumbled, Gorgonzola or Roquefort should work.
White beans. Using the quality of Northern or Cannelli coffee beans, these add a lot to this dip, but with minimal flavor.
Lemon juice. This adds a bright, fresh, rich flavor to the seasoning. Use freshly squeezed lemon juice instead of bottled for the best flavor.
olive oil. You don’t need much in this recipe, but it helps to make it creamier and emulsify. If you like, use another mild-tasting oil.
Salt and pepper. These add to the final flavor. If your dip tastes bland, it may be because you haven’t added enough salt. (I use a real salt brand, which is pink sea salt. The white table salt tastes differently, so start with less content and add more flavors if you use it.)

Blue cheese dressing ingredients marked in glass bowl.

How to Make Healthier Blue Cheese Seasoning

Step 1:

First add water, beans, lemon juice, olive oil, salt, pepper and blue cheese.

Secure the lid and mix until smooth and creamy, about 60 seconds. Stop and scrape the sides of the machine as needed to ensure everything is merged evenly.

Blue cheese dressing ingredients are mixed together in pitcher.

Step 2:

Taste the seasoning and make any adjustments you like. You may want to add an extra tablespoon of water to dilute consistency, or you may want to add some extra salt or blue cheese to give it more flavor.

It’s all up to you!

If you want to add some fresh herbs, you can also add some fresh chives or a little spicy pepper to add a little spice.

Pour the blue cheese seasoning into storage container.

Step 3:

Pour seasoning into a small bowl to serve immediately, or transfer it to an airtight container and store in the refrigerator with a lid.

This homemade seasoning will stay in the refrigerator for up to 5 days. It thickens slightly when refrigerated, so you may need to add a tablespoon of water and stir well before serving.

Serve with buffalo cauliflower, chicken wings or thinly sliced carrots to pair with an extra fiber dip.

Blue cheese seasoning is paired with green salad.

Dip the carrots in a bowl of healthy blue cheese seasoning.

1 (15 oz) Yes White beans (such as Cannelini or Great Northern)
1 spoon Lemon juice
1 spoon olive oil
1/4 cup water and more
½ teaspoon Fine sea salt
¼ teaspoon Grind black pepper
2 ounce Blue cheese (About ½ cup collapse)

Drain and rinse the white bean jar and transfer it to a blender. Add lemon juice, olive oil, water, salt, pepper and blue cheese. Secure the lid to the mixer and stir until very smooth, creamy, about 60 seconds.
Remove the mixer cover and taste the dressing. You may want to add an extra tablespoon of water to make it thinner, or you may want to add another 1/4 teaspoon of salt to help boost the flavor more. (I recommend doing these two things, but your taste buds may vary.)
Place the seasoning immediately or transfer it to an airtight container in the refrigerator for up to 5 days. When refrigerated, the dressing will thicken slightly, so a little water may be needed when consumed again to help it thin. (Or leave it a little thicker and use it as a dip for sliced vegetables.)

Assuming the entire batch can hold 1.5 cups, the nutritional information is about 2 tablespoons of dressing. This information is calculated automatically, just an estimate, not a guarantee.
•I tested this recipe only with large northern and canned canned canned beans. I don’t think the Garbanzo Bean (chickpeas) blends so smoothly or has a neutral flavor, but feel free to try any other beans on hand.