Blue Cheese Dressing Recipe
A creamy, tangy homemade blue cheese dressing that takes just minutes to whip up and elevates salads, veggies, and appetizers with its bold flavor.
For years, I’ve been stirring together this blue cheese dressing recipe whenever I crave a creamy, tangy kick on my autumn salads or crunchy crudités platters. Made with simple ingredients—rich sour cream, zesty lemon juice, and crumbly blue cheese—it feels indulgent yet fresh. As a 50-year-old home cook who loves hosting friends on my back porch, this dressing has become my go-to condiment to brighten any gathering.
Why You’ll Love This Recipe
• Ready in under 10 minutes—no oven or special tools needed
• Uses pantry staples plus a wedge of blue cheese you can find at any grocery store
• Creamy yet tangy, balancing rich dairy with bright lemon and apple cider vinegar
• Perfect for hearty salads, veggie platters, wings, and even as a sandwich spread
• Easily customized—swap in Greek yogurt for a lighter twist or add herbs for a flavor boost
• Keeps well in the fridge for up to a week—ideal for meal prep
• No artificial thickeners or preservatives—100% homemade goodness
• Kid-friendly if you blitz it smooth, adult-approved for dipping buffalo cauliflower or chicken wings
Ingredients
• 1 cup sour cream (full-fat for richness; use whole milk Greek yogurt to lighten)
• ½ cup mayonnaise (house-brand mayo works fine, or try Hellmann’s for consistency)
• ¼ cup buttermilk (adds tang—substitute whole milk plus 1 tsp lemon juice if needed)
• 2 tablespoons fresh lemon juice (about half a lemon)
• 1 tablespoon apple cider vinegar (for a touch of sweetness and depth)
• 4 ounces blue cheese, crumbled (I love Castello or local artisan blue; reserve a pinch for garnish)
• 1 garlic clove, finely minced (or ½ teaspoon garlic powder in a pinch)
• 1 teaspoon Dijon mustard (adds smoothness and a hint of spice)
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• Optional: 1 tablespoon chopped chives or fresh parsley (for color and mild oniony flavor)
Directions
1. In a medium mixing bowl, whisk together sour cream, mayonnaise, and buttermilk until smooth. Let the textures meld—no lumps here!
2. Stir in lemon juice and apple cider vinegar. Taste for tanginess; feel free to add a splash more vinegar if you like a brighter kick.
3. Add minced garlic, Dijon mustard, salt, and pepper. Whisk until well combined—you’ll notice the dressing turning a silky pale hue.
4. Gently fold in crumbled blue cheese with a spatula, saving a few crumbs for garnish on top. If you prefer a chunk-free dressing, pulse in a food processor for 2–3 seconds.
5. Transfer to a glass jar with a tight-fitting lid. Chill for at least 30 minutes—this resting time lets flavors marry and the dressing thicken nicely.
6. Before serving, give it a quick stir. Sprinkle the reserved blue cheese and chopped chives over the surface for a pretty finish.
Servings & Timing
Yield: About 1¼ cups of dressing (serves 6–8 as a salad dressing or 4 as a dip)
Prep Time: 10 minutes
Chill Time: 30–60 minutes (though you can enjoy it immediately if you’re in a hurry!)
Total Time: 10–60 minutes
Variations
• Add 1 teaspoon smoked paprika for a subtle smoky twist.
• Swap blue cheese for crumbled goat cheese for a milder, slightly tangier profile.
• Mix in a teaspoon of honey for a sweet-and-savory balance.
• Stir in chopped fresh dill and tarragon for an herby springtime feel.
• Use Greek yogurt instead of sour cream for a protein-packed, lighter option.
• Blend in a roasted poblano pepper for a spicy, earthy punch.
Storage & Reheating
Store leftover dressing in a sealed glass jar in the refrigerator for up to 7 days. The flavors deepen over time, so you might actually enjoy it more on day two! No need to reheat—just give it a stir and serve cold. For make-ahead: prepare up to 3 days ahead to save time on busy weeknights or before guests arrive.
Notes
• I tested this recipe with four different brands of blue cheese—some are saltier than others. Always taste before adding salt!
• If your dressing seems too thick after chilling, whisk in a bit more buttermilk or whole milk to reach your desired consistency.
• Crumbling blue cheese by hand yields nice chunks; for a smoother finish, blitz in a food processor briefly.
• For ultra-fresh flavor, use bright white vinegar and freshly squeezed lemon juice—bottled citrus can taste flat.
• Leftover juices from your salad greens can water down the dressing; drain greens well or toss just before serving.
FAQs
Q: Can I freeze blue cheese dressing?
A: Freezing isn’t recommended; the dairy separates upon thawing, giving it a grainy texture. Better to make it fresh or store in the fridge.
Q: How do I adjust the tang level?
A: Increase lemon juice or vinegar in ½-teaspoon increments—taste as you go until it sings.
Q: Is there a vegan version?
A: Yes—use vegan mayo, dairy-free yogurt, and nutritional yeast instead of cheese; add a pinch of kala namak (black salt) for “eggy” notes.
Q: Can I make this nut-free or dairy-free for guests with allergies?
A: Try coconut yogurt and a tahini-based dressing with nutritional yeast and garlic for a nut-free dip, though it won’t taste exactly like blue cheese.
Q: Why is my dressing too runny?
A: Chill longer; the sour cream sets as it cools. If it’s still thin, whisk in more blue cheese or a spoonful of mayonnaise.
Q: How long does homemade dressing last?
A: About 5–7 days in the fridge—store in an airtight container and keep it cold.
Q: What’s the best way to serve it?
A: Drizzle over a wedge salad, use as a dip for buffalo wings, or dollop on roasted beets. The options are endless!
Q: Can I double the recipe?
A: Absolutely—just use a larger bowl or jar and adjust seasoning to taste as you go.
Conclusion
This homemade blue cheese dressing recipe delivers creamy, tangy flavor with minimal fuss—perfect for salads, snacks, and so much more. Give it a try at your next gathering, and don’t forget to let me know how it turned out in the comments below! If you loved this, you might also enjoy my homemade ranch dressing or these seasonal fall salad ideas—happy cooking!
Blue Cheese Dressing Recipe
Ingredients
- 1 cup sour cream full-fat for richness; use whole milk Greek yogurt to lighten
- 1/2 cup mayonnaise house-brand mayo works fine, or try Hellmann’s for consistency
- 1/4 cup buttermilk adds tang—substitute whole milk plus 1 tsp lemon juice if needed
- 2 tablespoons fresh lemon juice about half a lemon
- 1 tablespoon apple cider vinegar for a touch of sweetness and depth
- 4 ounces blue cheese I love Castello or local artisan blue; reserve a pinch for garnish
- 1 garlic clove garlic finely minced (or 1/2 teaspoon garlic powder in a pinch)
- 1 teaspoon Dijon mustard adds smoothness and a hint of spice
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped chives or fresh parsley for color and mild oniony flavor
Instructions
- In a medium mixing bowl, whisk together sour cream, mayonnaise, and buttermilk until smooth. Let the textures meld—no lumps here!
- Stir in lemon juice, apple cider vinegar, minced garlic, Dijon mustard, salt, and pepper. Whisk until well combined.
- Gently fold in crumbled blue cheese with a spatula, saving a few crumbs for garnish on top. Pulse in a food processor for a chunk-free option.
- Transfer to a glass jar and chill for at least 30 minutes. Before serving, stir well and garnish with reserved blue cheese and chives.
