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 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
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.
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!