Blue Cheese & Artichoke Dip

Name: Blue Cheese & Artichoke Dip
Prep time: 10 min
Total time: 10 min
Yield: 6 - 8 serving(s)
Ingredients: 1 1/2 c. plain whole milk Greek yogurt; 8 oz. BelGioioso Blue Cheese, crumbled (1 cup); 6 oz. marinated artichoke hearts (1 cup), preferably grilled or roasted), drained and roughly chopped; 2 scallions, thinly sliced, whites and greens separated; 1 tsp. finely grated lemon zest, plus 2 tbsp. juice; 4 tbsp. extra-virgin olive oil, separated; 2 tsp. kosher salt; 1 tsp. freshly ground black pepper; Crackers and crudités, such as cucumbers, carrots, and endive, for serving

Cue the blue for a perfect party appetizer.

By Greg LoftsPublished: Jul 15, 2025

Joseph Deleo

Yields:

6 - 8 serving(s)

Prep Time:

10 mins

Total Time:

10 mins

Cal/Serv:

272

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preview for Blue Cheese & Artichoke Dip | Delish + BelGioioso

Elevate your appetizer game with our vibrant Blue Cheese & Artichoke Dip. Creamy BelGioioso Blue Cheese (available in either block or crumbled form) blends with tangy artichoke hearts and refreshing lemon zest to become the star of your next party platter. Serve this dip alongside crisp crudités or crackers for a quick-to-assemble dish that guarantees guests will come back for seconds...and thirds. Perfectly balanced and utterly indulgent, it’s a must-try for blue cheese lovers and party hosts. Bonus: This dip can be made up to 3 days ahead and refrigerated in an airtight container until ready to serve.

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Ingredients

1 1/2 cups
plain whole milk Greek yogurt
8 oz.
BelGioioso Blue Cheese, crumbled (1 cup)
6 oz.
marinated artichoke hearts (1 cup), preferably grilled or roasted), drained and roughly chopped
2
scallions, thinly sliced, whites and greens separated
1 tsp.
finely grated lemon zest, plus 2 tbsp. juice
4 Tbsp.
extra-virgin olive oil, separated
2 tsp.
kosher salt
1 tsp.
freshly ground black pepper
Crackers and crudités, such as cucumbers, carrots, and endive, for serving

Directions

In a bowl, stir together the yogurt, 3/4 cup of the BelGioioso Blue Cheese, artichokes, scallion whites, lemon zest and juice, and 2 tablespoons of the oil; season with salt and pepper. Drizzle with the remaining 2 tablespoons oil and garnish with the scallion greens and remaining blue cheese. Serve with crackers and crudités.