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.
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.
Notes
If the dressing is too thick, whisk in more buttermilk or whole milk to reach your desired consistency. Always taste before adding salt as different blue cheeses vary in saltiness.
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