Homemade blue cheese dressing is so easy to make, and it’s totally rich, creamy, and loaded with blue cheese crumbles. Perfect on lettuce wedges, with chicken wings, or just about any savory dish, it only takes about 5 minutes to make this recipe.
What Makes Blue Cheese Dressing So Good
- This homemade blue cheese dressing is – dare I say it? – even better than any version you can buy at the store. It’s rich, creamy, and tangy, plus it’s full of delicious chunks of blue cheese. You can always add more (or use less) to make it your perfect dressing.
- It’s actually pretty versatile! It’s great on salads, sure, but you can also use it with buffalo chicken, potato salad, baked potatoes, pork chops, and steak. Really, any savory dish you can think of!
- Homemade blue cheese dressing is a great make-ahead option. Refrigerate it in an airtight container and it will last about 7 days! Perfect for meal (or tailgate) prep.
- Speaking of tailgating, if you’re thinking wings and blue cheese dressing for game day, then you’re in the right place. You can easily double (or even triple) this recipe for a larger batch of dressing so there’s plenty to go around. Throw some celery sticks on the side and you’re all set!
Key Ingredients for Blue Cheese Dressing
Blue Cheese Crumbles – What’s blue cheese dressing without blue cheese? You’ll want a good quality, crumbly blue cheese, like stilton, roquefort, or gorgonzola, to use in this recipe. Crumbling your own blue cheese from a fresh block will give you the best flavor and texture!
Buttermilk – The amount of buttermilk you use determines the consistency of the dressing. A little buttermilk means a thicker dressing, a lot of buttermilk means a thinner dressing. You can’t take the buttermilk back out if you add too much, so add it gradually, in small increments. If you don’t like buttermilk, you can use another type of milk or even just water. Keep in mind that the flavor will be slightly different!
Sour Cream and Mayonnaise – These two are super important for a really creamy dressing. If you want to lighten up this blue cheese dressing, you can use a light mayo and a light sour cream. I recommend using full fat, though, especially if you’re following a keto way of eating. The lighter versions typically have added sugars to make up for the fat that’s been processed out. You could also use Greek yogurt in place of the sour cream.
Chef’s Tips
- To make this recipe even easier, use a hand mixer with a whisk attachment, a food processor or a blender to mix everything together. Be sure to just fold in the blue cheese crumbles, though, so you don’t lose that creamy, chunky texture.
- Chill the prepared blue cheese dressing in the refrigerator for a couple of hours if you’ve got the time. The longer it sits, the more flavorful and creamy it becomes.
- Mason jars are the perfect storage containers for homemade dressings. They seal up tight, keeping air from getting in and making the dressing spoil faster. Plus they come in a wide variety of sizes so you can make as much or as little dressing as you want!
More Dressings, Sauces, and Condiments You’ll Enjoy
- Keto BBQ Sauce
- Avocado Dressing
- Smoky Chipotle Mayo
- Japanese Salad Dressing
- Keto Ketchup
- Whole30 Coconut Oil Mayonnaise
- Whole30 Ranch Dressing (“Dump Ranch,” Paleo, Dairy-Free)
- Homemade Taco Sauce
- Roquefort Dressing
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Tangy Buttermilk Blue Cheese Dressing
Equipment
- Medium bowl
- Whisk
Ingredients
- ¼ cup buttermilk
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 ½ teaspoons white wine vinegar
- 1 pinch sugar of choice
- ½ teaspoon garlic powder
- salt to taste
- freshly ground black pepper to taste
- ½ cup blue cheese crumbles or ⅔ cup for a very chunky dressing
Instructions
- In medium bowl, whisk together buttermilk, sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, salt, and pepper until completely smooth.
- Once smooth, stir in blue cheese crumbles. Add more buttermilk to thin to desired consistency. Serve immediately or refrigerate until chilled.
Notes
- Storage: Store in an airtight container in the refrigerator. Dressing will keep up to one week.
Nutrition
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
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