Mary Berry Stilton Dip Recipe

This luxurious Mary Berry Stilton Dip Recipe transforms crumbly blue cheese into a silky, sophisticated starter by blending it with smooth cream cheese and rich mayonnaise. Spiked with a dash of lemon and white pepper, it offers a mellow, creamy tang that is far more refined than standard party dips, making it the perfect partner for crisp crudités or crusty bread.

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Mary Berry Stilton Dip Ingredients

The Cheese Base:

• 225g (8 oz) Stilton Cheese: Rind removed and crumbled. Stilton provides the bold, savory punch essential for this dip.
• 100g (3 ½ oz) Full-Fat Cream Cheese: Softened. This mellows the blue cheese bite and creates a spreadable texture.

The Creamy Binder:

• 3 tbsp Mayonnaise: Adds gloss and richness.
• 2 tbsp Natural Yogurt or Crème Fraîche: Provides a fresh tang to cut through the heavy cheese.
• 1 tbsp Lemon Juice: Brightens the flavor profile.
• Seasoning: Freshly ground white pepper (avoid salt, as the cheese is salty enough).
• Garnish: Fresh chives or parsley, snipped.

How To Make Mary Berry Stilton Dip

1. Prep the Cheese: Ensure the Stilton is at room temperature so it crumbles easily. Remove any hard, crusty rind. Place the crumbled Stilton and the softened cream cheese into a food processor.
2. Blend: Pulse the cheeses together until they are well combined but still have a little texture. You don’t want a completely smooth puree; small nuggets of blue cheese are desirable.
3. Add Liquids: Add the mayonnaise, yogurt (or crème fraîche), and lemon juice to the processor. Season with a generous grinding of white pepper.
4. Pulse to Finish: Pulse briefly just to mix the liquids into the cheese paste. Crucial Step: Do not over-process, or the mixture can become runny and oily.
5. Chill: Transfer the dip to a serving bowl. Cover and refrigerate for at least 1 hour. This chilling time allows the dip to firm up and the flavors to meld.
6. Serve: Garnish with fresh snipped chives and serve chilled.

Recipe Tips

• Texture Control: If you don’t have a food processor, you can mash the Stilton and cream cheese together with a fork for a rustically chunky dip. It takes a bit more elbow grease but works perfectly.
• Stilton Quality: Since the cheese is the main flavor, use a good quality Blue Stilton. Avoid pre-crumbled blue cheese, which can be dry and flavorless.
• Make Ahead: This dip tastes better the next day. Making it 24 hours in advance allows the lemon and pepper to permeate the rich cheese.
• White Pepper: Mary often uses white pepper in pale sauces and dips because it adds heat without leaving black speckles, keeping the dip looking pristine.

What To Serve With Stilton Dip

• Celery Sticks: The classic crisp pairing for blue cheese.
• Apple Wedges: Tart Granny Smith apples complement the rich cheese perfectly.
• Water Biscuits: Neutral crackers let the dip shine.
• Warm Baguette: Spread thickly on toasted bread for a quick canapé.

How To Store Stilton Dip

• Refrigerate: Store in an airtight container in the fridge for up to 3 days. Stir before serving if any liquid separates.
• No Freezing: Do not freeze this dip. The mayonnaise and yogurt will split upon thawing, resulting in a watery, curdled texture.

Mary Berry Stilton Dip Nutrition Facts

• Calories: 160 kcal
• Fat: 15g
• Carbohydrates: 2g
• Protein: 6g
• Calcium: 120mg

Nutrition information is estimated per serving (approx. 2 tbsp).

FAQs

Try More Recipes:

• Mary Berry Aubergine Dip Recipe
• Mary Berry Tunis Cake Recipe
• Mary Berry Spanish Tortilla Recipe