Classic Blue Cheese Dressing
This post may contain affiliate links. Read my full disclosure policy.
Skip the store-bought stuff—this homemade blue cheese dressing is easy to make, ultra-creamy, and packed with bold, tangy flavor.
This blue cheese dressing recipe is just as good drizzled over a simple green or wedge salad as it is served as a dip for fresh veggies or baked chicken wings. It’s rich, creamy and tangy, much like ranch dressing, but with plenty of crumbled blue cheese for that unmistakable sharp, salty kick.
You can choose whether you’d like to keep the dressing slightly chunky or go for a smoother version by blending the ingredients in a food processor—it’s up to you!
“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 brightness.
- Garlic: Adds depth and a slight pungency.
- Blue Cheese: Delivers that signature sharp, tangy, and earthy flavor. Blue cheeses vary in taste and texture depending on how they’re aged and what type of milk is used (cow, sheep, or goat). For a smoother, milder dressing, go with Gorgonzola Dolce or Danish Blue—they blend in easily and have a creamy texture. If you love a bolder, more pungent kick, try Stilton, Roquefort, or Maytag, which are firmer and pack a punch.
- 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 black pepper.
Whisk the ingredients until well blended, then add the crumbled blue cheese and chives. Be sure the cheese is nicely crumbled before adding it in so you don’t get big chunks.
Stir everything together, then use the back of a spoon to mash some of the blue cheese crumbles against the side of the bowl for extra creaminess. Alternatively, if you’d like your dressing completely smooth, simply blend all of the ingredients except for the chives in a food processor, then stir in the chives.
Blue cheese salad dressing keeps well in the fridge for up to a week. It thickens when chilled—great for a dipping sauce—but if you want it drizzleable for salads, just let it sit at room temperature for a bit and give it a good stir before serving.
You May Also Like
Blue Cheese Dressing
This bold, creamy blue cheese dressing takes salads, crunchy veggies, Buffalo wings, and more to the next level.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I had some blue cheese left over from making something else and I’m glad I did. This is SO good! It’s flexible enough that you don’t have to buy buttermilk. I went with the sour cream option the first time. Good but it needed a bit more tang, so I added a tad of lemon juice. Just about to make it again but with yogurt this time. I’m sure it will be just as yummy! As with all Jenn’s recipes I’ve tried, I now have another regular for the rotation.
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.