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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I just finished making this. I used heavy whipping cream instead of buttermilk, and full-fat Greek yogurt in place of the sour cream. On my first taste, I tasted the vinegar. I gave it a minute and tried again and the same strong ACV taste.
I pureed it in my food processor to more fully incorporate the blue cheese, and ended up adding more chunks of blue cheese. I’m hoping it mellows out for wedge salad tomorrow.
I’ll return to let everyone know, because maybe this is something better made in advance instead of for dinner in 20 minutes.
After a day in the refrigerator, this dressing was great. I would recommend making it a day ahead of time.