Classic Blue Cheese Dressing
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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 and tangy, much like ranch dressing, but plenty of blue cheese crumbles add that unmistakable sharp, salty taste that makes dressing salads with it so satisfying.
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!
“This is THE BEST blue cheese dressing! We use it for so many things – burgers, buffalo wings, sandwiches, salads…the list goes on…We also love your Buffalo chicken dip.”
What You’ll Need To Make Blue Cheese Dressing
- Buttermilk, Mayonnaise & Sour Cream: This trio makes up the creamy, tangy base that keeps the dressing smooth, rich, and pourable—use good-quality mayo like Hellmann’s or Duke’s for the best flavor.
- Apple Cider Vinegar: Adds a splash of acidity and brightens up the mixture.
- Garlic: Brings a hint of pungent, savory depth.
- Blue Cheese: The star of the show—crumbled in for that signature sharp, tangy bite. Softer blues like Gorgonzola Dolce or Danish Blue melt in easily for a mild, creamy dressing, while firmer, funkier options like Stilton, Roquefort, or Maytag add a bold punch.
- Chives: Give a mild onion flavor and a pop of fresh green color to finish things off.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Combine the base. In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, apple cider vinegar, garlic, salt, and black pepper until smooth. (Make sure to whisk thoroughly—if you leave lumps, it can make the dressing grainy.)
Step 2: Add the cheese and chives. Make sure the blue cheese is well crumbled, then add it along with the chives to the bowl.
Step 3: Mix until creamy. Stir everything together, then use the back of a spoon to mash some of the cheese against the side of the bowl for extra creaminess. If you prefer it completely smooth, blend everything except the chives in a food processor, then stir those in afterward.
Step 4: Store and serve. The dressing keeps well in an airtight container in the fridge for up to a week. It thickens when chilled—great for a dipping sauce—but if you want it drizzleable, let it sit at room temperature for a bit and give it a stir before serving.
More Creamy Salad Dressings You May 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
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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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This is THE BEST blue cheese dressing! We use it for so many things – burgers, buffalo wings, sandwiches, salads…the list goes on…We also love your Buffalo chicken dip.
How can something so simple to make be this delicious? It needs to go in the fridge a few hours to thicken but is then perfect in every way. You will not ever buy bottled dressing again.
My question: Why do you say it will only last a week in the refrigerator?
So glad you like it! Due to the perishable ingredients it contains, I believe it will keep nicely for up to a week. You may be able to keep it for longer, but I always err on the shorter side when estimating how long it will last, as I want to be conservative from a food safety standpoint.
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.