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 classic wedge or simple green salad, or as a dip for fresh veggies or 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 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.

What You’ll Need To Make Blue Cheese Dressing

blue cheese dressing ingredients

You can find a wide variety of blue cheese at your grocery store. They differ depending on the aging technique employed, the amount of culture used, and the type of milk (it can come from a cow, sheep, or goat). Any kind of blue cheese will work, so use your favorite brand.

Buttermilk adds wonderful flavor and also thins the dressing to a perfect pourable consistency. Many grocery stores now sell smaller containers of buttermilk, which is great if you only need it for one recipe. Due to its acidity, buttermilk will last nicely in the fridge for up to 2 weeks. You can also freeze it for up to 3 months. That said, if you don’t want to purchase a carton, you can use sour cream or yogurt thinned with milk to a thick but pourable consistency.

Step-by-Step Instructions

In a medium bowl, combine the buttermilk, mayonnaise, sour cream, apple cider vinegar, garlic, salt, and pepper. mayonnaise, sour cream, buttermilk, salt, pepper, garlic, and apple cider vinegar in bowl

Whisk together until creamy.

whisked blue cheese dressing base

Make sure your blue cheese is crumbled into small pieces. Add to the mixture along with the chives.

adding blue cheese and chives to the blue cheese dressing base

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.

blue cheese dressing in mixing bowl

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.

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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.

Servings: 2 cups
Prep Time: 10 Minutes
Total Time: 10 Minutes

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

  1. 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.)
  2. Make-Ahead Instructions: The dressing will keep nicely, refrigerated in an airtight container, for up to a week.
  3. 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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