Blue Cheese Dressing
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Perfect for salads or as a dip for veggies or wings, this creamy blue cheese dressing packs plenty of flavor.
This classic blue cheese dressing works well for a simple green or wedge salad, or as a dip for fresh veggies or baked chicken wings. The dressing has a rich and creamy base of buttermilk, mayonnaise and sour cream, cut with apple cider vinegar and seasoned with fresh garlic and chives. It’s similar to buttermilk ranch and ranch dressing, only with the addition of loads of crumbled blue cheese to add that unmistakable sharp, salty, and pungent flavor. You can choose whether you’d like to keep the dressing slightly chunky by simply stirring in the blue cheese or go for a smoother version by blending the ingredients in a food processor.
“I made the blue cheese dressing for a wedge salad. It was GREAT!!”
What You’ll Need To Make Blue Cheese Dressing
- Buttermilk: Adds a tangy, creamy base and makes the dressing pourable.
- Mayonnaise: The creamy base of the dressing. The brand of mayonnaise can significantly affect the taste, so opt for a high-quality brand like Hellmann’s or Duke’s.
- Sour Cream: Contributes to the dressing’s thickness and adds a subtle tanginess.
- Apple Cider Vinegar: Provides a hint of acidity and brighteness.
- Garlic: Adds depth and a slight pungency.
- Blue Cheese: Delivers the flavor that defines the dressing—sharp, tangy, and earthy with a distinctive funk.
- Chives: Offer a mild onion-like flavor and a pop of color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a medium bowl, combine the buttermilk, mayonnaise, sour cream, apple cider vinegar, garlic, salt, and pepper.
Whisk together until creamy.
Make sure your blue cheese is crumbled into small pieces. Add to the mixture along with the chives.
Stir to combine. To incorporate some of the blue cheese crumbles more thoroughly, use the back of a spoon to mash them against the sides of the bowl, and then stir again.
Alternatively, if you want the dressing completely smooth, blend all of the ingredients except for the chives in a food processor, then stir in the chives.
Frequently Asked Questions
Many grocery stores now sell smaller containers of buttermilk, which is great if you only need it for one recipe. That said, if you don’t want to purchase a carton, you can make your own with milk and lemon juice/vinegar (see how to make buttermilk). You can also use sour cream or yogurt thinned with milk to a thick but pourable consistency.
In your grocery store, you’ll find a wide variety of blue cheeses, each distinct in flavor due to different aging techniques, cultures used, and milk sources—cow, sheep, or goat. While any type of blue cheese can technically be used in a dressing, creamier varieties like Gorgonzola Dolce or Danish Blue blend in more smoothly and are milder in flavor. By contrast, Stilton, Roquefort, and Maytag are firmer and pack a more pungent punch, suitable for those who prefer a stronger taste.
The dressing will keep nicely in a covered container in the refrigerator for up to a week.
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Blue Cheese Dressing
Perfect for salads or as a dip for veggies or wings, this creamy blue cheese dressing packs plenty of flavor.
Ingredients
- ⅔ cup buttermilk
- ¾ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- ½ cup sour cream
- 2 tablespoons apple cider vinegar
- 1 large clove garlic, minced
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¾ cup crumbled blue cheese
- 2 tablespoons fresh minced chives
Instructions
- In a medium bowl, whisk the buttermilk, mayonnaise, sour cream, apple cider vinegar, garlic, salt, and pepper. Make sure your blue cheese is crumbled into small pieces. Add to the mixture along with the chives and stir to combine. To incorporate some of the blue cheese crumbles more thoroughly, use the back of a spoon to mash them against the sides of the bowl, and then stir again. (Alternatively, if you want the dressing completely smooth, blend all of the ingredients except for the chives in a food processor, then stir in the chives.)
- Make-Ahead Instructions: The dressing will keep nicely in a covered container in the refrigerator for up to a week.
- Note: If you don't have buttermilk (or don't want to buy a whole carton), use sour cream or yogurt (Greek or regular) thinned with milk to a thick but pourable consistency.
Nutrition Information
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- Per serving (16 servings)
- Serving size: 2 tablespoons
- Calories: 117
- Fat: 12 g
- Saturated fat: 3 g
- Carbohydrates: 1 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 2 g
- Sodium: 158 mg
- Cholesterol: 13 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Jenn you have become my go to for recipes! I’ve used enough of your recipes to know if it’s not great, I did something wrong! Thank you for being so consistent. Another great one! Julia
I modified this for keto, and it came out great!!
I subbed the buttermilk for sour cream+light cream, and added 4 stevia
This is absolutely delicious and the third time I’ve made it in 2 weeks! It’s that good! Thank you Jenn!
Absolutely Delicious! I made this to go with Jenn’s wedge salad. Needless to say, it was another wonderful meal thanks to you Jenn! My go to for just about everything I cook!
I’m kind of a blue cheese dressing connoisseur as I order it whenever it’s available at a restaurant and have tried a lot of homemade dressings. This one is, by far, my favorite! It’s rich, creamy, and has tons of blue cheese flavor. I’ve stopped looking for recipes as I’ve now found the one! Thanks as always, Jenn!
I made the blue cheese dressing for a wedge salad. It was GREAT!! I did put it in the food processor for a few spins to blend the flavors. As this recipe makes a lot (2 cups) I used the leftover on a pasta salad with leftover grilled chicken. It was delicious!
Been a OUAC subscriber for a several years and every recipe we’ve tried hits it out of the park. Except this one 🙁 I’m sorry to say it lacks punch and was a big disappointment. Am used to making Bill’s Blue Cheese Dressing from allrecipes and in this case, Bill wins.
What do you mean by punch? It may help others to know when making the recipe.Your comment is quite vague.
We find this dressing delicious,it really helps to make it a day in advance.
Excellent tasting salad dressing. We bbq steaks Sunday and make steak salad for lunch on Monday. We always use this dressing.
This is the most tasty recipe I have made, per family comments! This wedge salad is delicious as made. I don’t like to mess around with your recipes but sometimes I have to lower the fat content. Sometimes I sub the mayonnaise with Greek yogurt (full fat )and it’s still absolutely the best. Love your recipes!
This salad dressing is wonderful. It’s creamy, tangy, and just perfect on a wedge salad, which is the way my family loves it best. My oldest son also loves it on a baked potato as well. Thank you for sharing this delicious dressing!