Homemade Blue Cheese Dressing
This homemade blue cheese dressing is creamy, tangy and loaded with real blue cheese crumbles. It comes together in 5 minutes and tastes miles better than bottled.
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Almost every fridge has a half-used bottle of blue cheese dressing hiding in the door. This homemade blue cheese dressing is the fix. It’s creamy, tangy and full of real blue cheese crumbles, and it comes together in about 5 minutes with ingredients you probably already have. Once you try this easy blue cheese dressing recipe, I have a feeling that bottle isn’t coming back.
Spoon it over a crisp wedge salad, set it out with wings on game day, or pile a plate high with carrot and celery sticks for dipping. It’s one of those recipes that earns a permanent spot in the rotation.
Why I love this blue cheese dressing
A good dressing is what keeps me coming back to the same greens day after day, and this one is my go-to when I want something cozy and a bit indulgent. It takes 5 minutes and one bowl, and it tastes miles better than anything from a jar. I love that I can make it as chunky or as smooth as I like. One batch covers a wedge salad for dinner, a dip for the veggie tray and a drizzle over leftover chicken the next day. This creamy blue cheese dressing makes even a simple bowl of romaine feel like a steakhouse side.
What makes this homemade blue cheese Salad dressing healthy?
Let’s be honest: blue cheese dressing is generally a treat, not a health food. However, making it yourself gives you a big edge over a store-bought bottle of Blue Cheese Dressing. Many store-bought versions list thickeners, preservatives and added sugar, while this homemade Blue Cheese Dressing has seven simple ingredients you can pronounce. Blue cheese brings protein and calcium, the lemon adds freshness (and a little bit of vitamin C), and you get to control how much salt goes in. A little bit of this dressing goes a long way too. Two tablespoons is plenty to make a big bowl of greens feel special. Want a lighter blue cheese dressing? Swap the sour cream for plain Greek yogurt for a protein boost.
RELATED: Love a hearty, restaurant-style salad? My La Scala Chopped Salad is the famous Beverly Hills copycat, finely chopped and packed with so much flavour you’ll want it on repeat.
Ingredients you’ll need to make this homemade blue cheese dressing
- Mayonnaise – the creamy base of the dressing. Full-fat mayo gives the richest texture.
- Sour cream – adds tang and body. Plain Greek yogurt works here too.
- Milk or buttermilk – loosens the dressing. Buttermilk gives you a classic, tangy buttermilk blue cheese dressing that pours a little thinner.
- Crumbled blue cheese – the star of the show. Gorgonzola, Danish blue or Roquefort all work. Buy a wedge and crumble it yourself for the best taste.
- Lemon juice – brightens everything up and cuts through the richness. Fresh is best.
- Garlic powder – adds savoury depth without the sharp bite of raw garlic.
- Salt and black pepper – season at the very end, since blue cheese is already salty.
How to make this easy blue cheese dressing recipe
- In a medium bowl, whisk together the mayonnaise, sour cream, milk (or buttermilk), lemon juice and garlic powder until smooth.
- Add the crumbled blue cheese and stir gently. For a creamier dressing, mash some of the crumbles into the base with a fork.
- Taste, then season with salt and black pepper.
- Check the consistency. Whisk in more milk or buttermilk, a teaspoon at a time, if you’d like it thinner.
- Cover and chill for 30 minutes before serving if you have time, so the flavours can meld. Serve it over your favourite salad or as a dip.
Make this Homemade Blue Cheese Dressing, then check out my La Scala Chopped Salad, my Asian Coleslaw or more of my Salad Dressings, Sauces and Dips.
Tips and frequently asked questions about this Homemade Blue Cheese Dressing
Read on for tips and substitution ideas on how to make this recipe, such as how to make it thinner or chunkier, how to make it without mayo, and how long blue cheese dressing lasts in the fridge.
What kind of blue cheese is best for blue cheese dressing?
Any crumbly blue cheese works. Danish blue and Gorgonzola are mild and creamy, and Roquefort or Stilton give a sharper, bolder bite. Crumbling your own from a wedge tastes fresher than pre-crumbled cheese, which often has anti-caking agents added.
How do I make blue cheese dressing thinner or thicker?
For a pourable salad dressing, whisk in extra milk or buttermilk one teaspoon at a time. For a thick blue cheese dip for wings or veggies, leave the milk out entirely.
Can I make this blue cheese dressing without mayonnaise?
Yes. Swap the mayonnaise for more sour cream or plain Greek yogurt. The dressing will be tangier and a bit lighter, so add an extra squeeze of lemon and a pinch of salt to balance it.
How do I make it chunky or smooth?
For a chunky blue cheese dressing, fold the crumbles in gently at the end. For a smoother texture, mash half of the cheese into the creamy base with a fork, then stir in the rest.
How long does homemade blue cheese dressing last in the fridge?
Stored in a sealed jar or container, it keeps for about 5 days in the fridge. Give it a good stir before serving, and thin it with a splash of milk if it has thickened up.
Can you freeze blue cheese dressing?
I don’t recommend it. The mayonnaise and sour cream separate in the freezer and turn grainy once thawed. Make a fresh batch instead, since it only takes 5 minutes.
What can I serve blue cheese dressing with?
It’s perfect on a classic wedge salad or Cobb salad, with buffalo wings, as a dip for carrot and celery sticks, drizzled over chicken wraps, or spread on a burger.
Don’t lose this recipe!
Save this homemade blue cheese dressing to your favourite salads Pinterest board so it’s ready the next time you pull out a head of iceberg or fire up the wings. Five minutes, one bowl, and you’ll never look at the bottled stuff the same way again.
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Homemade Blue Cheese Salad Dressing Recipe
Equipment You’ll Need
- 1 Whisk
Ingredients
- 1/3 cup mayonnaise
- 2 tablespoons sour cream (or plain Greek yogurt)
- 2 tablespoons milk (or buttermilk for a thinner consistency)
- 1/4 cup crumbled blue cheese
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- salt and black pepper (to taste)
Instructions
- In a medium bowl, whisk together the mayonnaise, sour cream, milk (or buttermilk), lemon juice and garlic powder until smooth.1/3 cup mayonnaise, 2 tablespoons sour cream, 2 tablespoons milk, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder
- Add the crumbled blue cheese and stir gently. For a creamier dressing, mash some of the crumbles into the base with a fork.1/4 cup crumbled blue cheese
- Taste, then season with salt and black pepper.salt and black pepper
- Check the consistency. Whisk in more milk or buttermilk, a teaspoon at a time, if you’d like it thinner.
- Cover and chill for 30 minutes before serving if you have time, so the flavours can meld. Serve it over your favourite salad or as a dip.
Notes
- For a thick dip, leave out the milk.
- For a lighter version, swap the sour cream for plain Greek yogurt.
- Store in an airtight container in the fridge for up to 5 days.
- Not suitable for freezing.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other recipes to try
- La Scala Chopped Salad – the famous Beverly Hills copycat, finely chopped and loaded with goodies. A spoonful of this dressing on the side is never a bad idea.
- Tuscan Bean Salad – hearty, herby and full of beans. A make-ahead lunch that holds up all week.
- Asian Coleslaw – crunchy, colourful and tossed in a zippy dressing. Perfect next to wings or burgers.
- Mexican Tuna Salad – a protein-packed, no-cook lunch with a fresh, zesty kick.
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