This is the very best blue cheese dressing. I can’t stop eating it. I might be guilty of searching my fridge for things to dip in it! Blue cheese dressing is easy to prepare from scratch, and it tastes so much better than anything you can buy at the grocery store. And since it comes together in just 5 minutes of preparation, there is no reason not to make your own blue cheese dressing!
You don’t have to just take my word for it when I say that this is the best blue cheese dressing. Pinterest users agree! Denise says, “I tried it! It came out delicious! This will be my go to dressing of choice!” And Cindy said, “Now I have to make this from now on. No more store-bought.” Lastly, Claria commented, “It is AMAZING. Some of the best blue cheese I’ve had. I will be making this again.”
If you are a fan of blue cheese dressing, you have to try this easy recipe.
The Story Behind this Recipe
Recently, I just started making my own salad dressings. I had wrongly assumed that making salad dressing would be time-consuming and require lots of ingredients that I don’t have at home. I was wrong. Most of these simple ingredients were already in my fridge and pantry. The total preparation time took only 5 minutes.
This is seriously the best blue cheese dressing – it is the most popular salad dressing recipe on this site. Homemade dressings taste so much better! The major differences are that I used a higher quality blue cheese and fresh ingredients. I have ditched the bottled stuff for good!
Since the blue cheese is the star of this recipe, use high-quality blue cheese with a creamy taste. I do not recommend buying blue cheese crumbles since they aren’t as moist and creamy as fresh wedges of blue cheese. Instead of crumbles, purchase a wedge of blue cheese and crumble it yourself. Another bonus is that when you shop for wedges of cheese, you can find higher-quality cheese. If you want to make the best blue cheese dressing, you want to use the best blue cheese that you can find.
I want my blue cheese dressing to have lots of blue cheese chunks. If you prefer a smoother blue cheese dressing, just mix the ingredients in a food processor instead of whisking by hand. This will give you a nice creamy blue cheese dressing with some small bleu cheese crumbles.
The dressing tastes best if you let it sit in the fridge for a few hours – or overnight. Be sure to store it in an airtight container; I like to use a mason jar. As the dressing sits, something magical happens, and the flavors really start working together. One of the comments on Pinterest even explains that someone was skeptical of the taste before letting the dressing rest, but once it did, she loved it.
The blue cheese dressing does get thicker as it sits; you may want to stir in some extra buttermilk before serving.
How to Prepare Blue Cheese Dressing or Dip
You can use this as a dressing or a dip. To serve as a dip, add less buttermilk so that the dip has a thicker consistency. I recommend adding 1/4 cup of buttermilk before letting the dip chill for at least 2 hours. If you think it is too thick, it is easy to stir in a bit more buttermilk.
To serve the dressing with a salad, you want it to have a thinner consistency, so add more buttermilk. It is still a matter of personal preference; add as little or as much as you like. For a smooth dressing, use a food processor to mix all the ingredients. For a chunky dressing, follow the recipe below.
Ways to Serve this Easy Blue Cheese Dressing
Use the dressing as a dipping sauce for buffalo wings, buffalo chicken meatballs, or buffalo cauliflower. Pour it over salads. Add it to a crudites platter. Serve it with spinach salad and a grilled steak. Add it to a roast beef sandwich instead of mayonnaise.
Blue Cheese Dressing Ingredients
Blue Cheese – This is the most important ingredient. Use your favorite type of blue cheese. My go-to is Point Reyes Blue Cheese because it has an extra creamy taste and consistency. Choose a blue cheese based on your own taste preferences.
Sour Cream – You can use full-fat sour cream or light sour cream. I tend to use the light sour cream because I don’t taste a difference when it is used in recipes.
Mayonnaise – My go-to is Duke’s mayonnaise. I think it adds a nice taste to this recipe. I don’t recommend using Miracle Whip since its distinct flavor can compete with the other ingredients in this recipe. If I can’t find Duke’s, I use Hellman’s mayonnaise.
Buttermilk – I use buttermilk to prepare this recipe. Buttermilk has a sour and tangy taste, it isn’t the same as milk or cream, but many people have commented that they have successfully used milk and cream as a substitute for buttermilk in this recipe. Another option is to make your own buttermilk by combining 1/2 cup of milk with 1 1/2 teaspoons of white vinegar.
Lemon Juice – A touch of lemon juice helps to give this dressing a bold, fresh taste.
Fresh Garlic – I recommend grating the garlic with a microplate. This will finely grate the garlic into a paste so you won’t end up with little chunks of garlic in the dressing.
Garlic Power – I like to use both fresh garlic and garlic powder in my salad dressing recipes. I think they have slightly different flavor profiles and that they both have something to add to blue cheese salad dressings.
Worcestershire Sauce – A little bit of this fermented condiment goes a long way. Keep the stopper on the bottle and lightly shake the bottle two or three times – you just need a dash. While I haven’t tested this out, a Google search says that, in a pinch, you can substitute soy sauce for Worcestershire sauce.
Since this dressing does not have added sugar, it is keto diet friendly. Some mayos have added sweeteners, so make sure to purchase a keto-friendly brand.
Greek Yogurt – If you prefer a lighter-tasting dressing, use 1/4 cup Greek Yogurt and 1/4 cup Sour Cream. Greek yogurt has a tangy flavor, so if you use greek yogurt, you might want to use milk or cream instead of buttermilk.
Onion Powder – I leave this out, but you can add 1/2 teaspoon if you want.
Before we get to the recipe, here are three salad recipes that taste great with blue cheese dressing:
I have been trying to eat more vegetables, and the easiest way to do that is to eat more salads. And the easiest way to make salads more appealing is to add blue cheese dressing. I have been eating more veggies and looking forward to it.
This delicious salad is made with a wedge of lettuce topped with sauteed shallots, maple-glazed walnuts, tomatoes, bacon, and blue cheese. It is just as wonderful as the salad at my favorite steakhouse.
The recipe calls for ranch and goat cheese, but you can substitute blue cheese dressing. This salad is filled with good-for-you ingredients like beets, butternut squash, and spinach.
A classic spinach salad with crispy prosciutto tomatoes, mushrooms, chicken, and egg.
And if you want to try another delicious salad dressing recipe, try this homemade ranch dressing recipe.
How to make The Best Blue Cheese Dressing:
This recipe makes about 18 ounces of blue cheese dressing, and it can be stored in the fridge for a few days.
- about 1 cup of Blue Cheese, crumbled by hand
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
- about 1/2 cup of Buttermilk
- 2 tablespoons Lemon Juice
- 1/2 teaspoon Garlic Powder
- 1 clove of Garlic
- 1/4 teaspoon freshly ground Black Pepper
- a dash of Worcestershire Sauce
- Whisk the sour cream, mayonnaise, and 1/4 cup of buttermilk together in a medium bowl. This is the creamy base for the dressing.
- Either very finely chop the clove of garlic or use a microplane to grate it into a paste. Add the garlic, garlic powder, lemon, black pepper, and Worcestershire sauce, and whisk to combine.
- Now, start adding the crumbled blue cheese. I added about a cup, but you might want to add less if you don't want your dressing to be super chunky. If the dressing becomes too thick, just add some buttermilk.
- For the best flavor, let the dressing rest in the fridge for at least two hours. The dressing will thicken as it sits, so add more buttermilk as necessary.
The dressing tastes best if you let it sit in the fridge for a few hours - or overnight. As the dressing sits, something magical happens, and the flavors really start working together. The blue cheese dressing does get thicker as it sits, so you may want to stir in some extra buttermilk before serving. This recipe makes 18 ounces of blue cheese dressing, and it can be stored in the fridge for up to a week.
Milk and cream are both successful substitutions for buttermilk. Or, you can make your own buttermilk by combining 1/2 cup of milk and 1 1/2 teaspoons of white vinegar.
Amount Per Serving: Calories: 127Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 242mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 4g
Nutrition data is approximate.
Homemade Blue Cheese Dressing FAQs
How long can I store this dressing in the fridge?
First, check all the expiration dates on your ingredients. If the ingredients aren’t nearing their expiration dates, the dressing will be good for up to one week. Store in an air-tight container.
Which cheeses can I use?
It is best to use a wedge of blue cheese instead of already crumbled blue cheese since it has more moisture and is creamier. There are over a dozen types of blue cheese! You can use your favorite! Gorgonzola, Roquefort, and stilton are all fine choices. Keep in mind that some blue cheeses are stronger than others. Roquefort has the strongest taste, while Maytag is milder. If you are unsure, you can ask your cheese monger for advice. You can read more about the different types of blue cheese here.