Buttermilk-Blue Cheese Dip
['5 tablespoons finely chopped red onion', '1/4 cup white wine vinegar', '1 teaspoon sugar', 'Pinch of kosher salt plus more', '1/4 cup buttermilk', '1/4 cup sour cream', '2 tablespoons chopped fresh chives', '1/2 cup crumbled blue cheese', 'Freshly ground black pepper']
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.
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