Buttermilk-Blue Cheese Dip

Name: Buttermilk-Blue Cheese Dip
Yield: Makes about 1 cup
Ingredients: 5 tablespoons finely chopped red onion; ¼ cup white wine vinegar; 1 teaspoon sugar; Pinch of kosher salt plus more; ¼ cup buttermilk; ¼ cup sour cream; 2 tablespoons chopped fresh chives; ½ cup crumbled blue cheese; Freshly ground black pepper

Bon Appétit Test KitchenMakes about 1 cupSource

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Ingredients

5 tablespoons finely chopped red onion

¼ cup white wine vinegar

1 teaspoon sugar

Pinch of kosher salt plus more

¼ cup buttermilk

¼ cup sour cream

2 tablespoons chopped fresh chives

½ cup crumbled blue cheese

Freshly ground black pepper

Method

Place onion in a small heatproof bowl. Bring vinegar, sugar, salt, and ¼ cup water to a boil. Pour over onion; stir to coat. Cover; let pickle in the refrigerator for at least 1 hour.

Whisk buttermilk, sour cream, and chives in a medium bowl until smooth. Stir in blue cheese. Drain pickled onion and stir into dip. Season with salt and pepper. Do Ahead: Can be made 3 days ahead. Cover dip and refrigerate.