Blue Cheese Dressing
This Blue Cheese Dressing is creamy, tangy and so much better than store-bought!
Jazz up your salad with this tangy blue cheese dressing! The sharp, salty flavor of blue cheese shines through in this creamy homemade dressing. It’s delicious served as a dip or salad dressing and makes raw vegetables even more enticing.
Once you start making homemade salad dressings, you’ll have a hard time going back to dressing from the grocery store. You just can’t beat the flavor and freshness of homemade. Luckily, you’ll need just a few ingredients and about 10 minutes to make this easy recipe.
This blue cheese dressing is creamy, tangy and loaded with blue cheese crumbles. Drizzle it over a crisp green salad, use it as a dip for fresh cut veggies, or serve it with buffalo wings or pizza.
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Blue Cheese Dressing Recipe Ingredients
- Plain Greek Yogurt: Use full-fat Greek yogurt for best results. You can substitute mayonnaise if you prefer, but I love the extra tang from the yogurt (and it’s healthier, too).
- Sour Cream: Makes the dressing rich, creamy and tangy.
- Buttermilk: To thin out the dressing. If you don’t have buttermilk on hand, use this Buttermilk Substitute.
- Blue Cheese Crumbles: The pungent, salty flavor of blue cheese is the star of this recipe.
- Lemon Juice: Brightens up the flavors.
- Salt and Pepper: To make all of the flavors pop.
- Garlic Powder: Just a tiny bit of garlic powder complements the other flavors.
- Fresh Chives: I like to add chopped chives for freshness and a pop of color. If you plan to store the dressing for more than 1-2 days in the fridge, it’s best to leave them out.
Find the full recipe with ingredient amounts and instructions in the recipe card below.
How to Make Blue Cheese Dressing
Stir together all of the ingredients in a medium mixing bowl, starting with just 1/4 cup of the buttermilk. Check the consistency and add more buttermilk as needed to thin the dressing. If you plan to serve it as a dip, you’ll want a thicker dressing. If you want a pourable salad dressing, stir in more buttermilk to thin it out.
Use the back of a spoon to mash some, but not all, of the blue cheese crumbles. This will infuse the dressing with more blue cheese flavor.
Taste the dressing and adjust the seasonings to your tastes. That’s it! You’ve made blue cheese dressing!
Storage Tips
Stored in an airtight container, such as a mason jar, in the refrigerator, this blue cheese dressing will last for about 5 days. Since this dressing is made with fresh dairy ingredients, it doesn’t keep as long as vinaigrette dressings. Be sure to check the expiration dates on the Greek yogurt, sour cream and buttermilk for freshness.
Blue Cheese Dressing Serving Suggestions
There are so many ways to enjoy this blue cheese dressing. Here are a few ideas:
- Drizzle it over a wedge salad or Cobb Salad.
- Serve blue cheese dressing and Buffalo Sauce as dipping sauces for Air Fryer Chicken Wings.
- Use it as a sandwich spread or make a Buffalo Chicken Wrap.
- Make a crudité platter and dip fresh veggies in it.
More Homemade Salad Dressings
Here are more dips and dressings to enjoy:
Blue Cheese Dressing
Ingredients
- ½ cup full fat plain Greek yogurt, or mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 3 ounces blue cheese crumbles, generous ½ cup
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon garlic powder
- few grinds freshly ground black pepper
- 1 tablespoon chopped fresh chives, optional
Instructions
- Combine all ingredients in a medium bowl, starting with just ¼ cup of the buttermilk. Stir until well combined. Check the consistency and stir in more buttermilk as needed to thin the dressing.
- Use the back of a spoon to mash some (but not all) of the blue cheese crumbles. This will infuse the dressing with more blue cheese flavor. Taste and adjust seasonings as needed.
Notes
- Makes about 1 3/4 cups.
- Store leftover dressing in an airtight container in the refrigerator for up to 5 days. If you plan to store the dressing for more than 1-2 days, it’s best to leave out the fresh chives.
