Directions:
- Place onion in a small heatproof bowl. Bring vinegar, sugar, salt, and 1/4 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.48 Kcal (1668 kJ) | ||
| Calories from fat | 250.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.8g | 43% | |
|---|---|---|---|
| Cholesterol | 77.49mg | 26% | |
| Sodium | 1161.5mg | 48% | |
| Potassium | 491.5mg | 10% | |
| Total Carbs | 15.68g | 5% | |
| Sugars | 8.31g | 33% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 18.99g | 38% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 528.5mg | 53% | |
| Amount Per 100 g | |||
| Calories | 130.76 Kcal (547 kJ) | ||
| Calories from fat | 82.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 43% | |
|---|---|---|---|
| Cholesterol | 25.43mg | 26% | |
| Sodium | 381.13mg | 48% | |
| Potassium | 161.28mg | 10% | |
| Total Carbs | 5.14g | 5% | |
| Sugars | 2.73g | 33% | |
| Dietary Fiber | 0.39g | 5% | |
| Protein | 6.23g | 38% | |
| Vitamin C | 2.7mg | 14% | |
| Calcium | 173.4mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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