Make this Straight-From-the-Restaurant Virgil’s Real Barbecue Blue Cheese Dip Recipe at home and your Blue Cheese Dip will taste just like Virgil’s Real Barbecue.

Photo by jeffreyw

Virgil’s Real Barbecue Blue Cheese Dip

A Virgil’s Real Barbecue Copycat Recipe

To See ALL of Our Virgil’s Real Barbecue Copycat Recipes – Click HERE

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Recipe Note

Virgil’s Real Barbecue Blue Cheese Dip should be made at least a day in advance to allow the flavors to properly meld.

Print Pin Recipe

Virgil's Real Barbecue Blue Cheese Dip Recipe

Prep Time15 minutes mins

Chilling Time1 day d

Total Time1 day d 15 minutes mins

Course: Dip, Salad Dressing, Sauce

Cuisine: American, Southern

Keyword: Cheese, Cheese Dip

Ingredients

• 2 cups Blue Cheese crumbles divided
• 1 cup Mayonnaise
• 1/2 cup Buttermilk
• 2 teaspoons Hot Sauce of choice
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon Kosher Salt
• 1/4 cup finely chopped Scallions
• 1/4 cup finely chopped Celery

Instructions

• Combine 1 cup blue cheese crumbles, mayonnaise, buttermilk, hot sauce, Worcestershire sauce and salt in the bowl of a food processor. Blend on low until smooth. Remove mixture to a medium mixing bowl.
• Fold in remainder of the blue cheese, scallions and celery, being sure to break up the larger blue cheese crumbles.
• Place Blue Cheese Dip in a covered container. Place in refrigerator overnight (or up to 2 days, if you would like to make this the same time as the marinade) to allow the flavors to meld.

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Photo of “Mmm… Hot Wings with a Blue Cheese Dip” is by jeffreyw and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Jeffrey. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Virgil’s Real Bargecue Website. Additional Information Courtesy of Wikipedia and is used by permission.