This Best Blue Cheese Dressing recipe is so easy to make, all natural, and blows store-bought versions out of the water!
This Homemade Blue Cheese Dressing recipe is tangy, rich, cool and creamy and makes everything 1000X better. It’s ideal for dressing salads, as a dip for veggies, chicken wings, pizza and more, or as spread for burgers, sandwiches and wraps (pictured). This Blue Cheese Dressing is made with any type of blue cheese you like, both mayonnaise and Greek yogurt for luscious creaminess, fresh and zingy ranch-style herbs, finished with a splash of lemon juice for vibrancy. It’s quick and easy to make, and most importantly, YOU customize the flavor, consistency and how aggressive you want to be with the blue cheese. Once you taste this homemade recipe, you’ll never go back to store-bought again!
Blue Cheese Dressing Ingredients
Making Blue Cheese Dressing at home is ridiculously easy! Let’s take a closer look at what you’ll need (measurements listed in the printable recipe card at the bottom of the post):
Types of Blue Cheese and WHich to USe
You will find a wide variety of blue cheeses at your grocery store, typically located with the specialty cheeses near the deli. They vary in taste depending on the aging technique, the types and amount of culture used, the temperature in heating of the curds, aging method, and the type of milk (cow, sheep, or goat).
At the end of the day, any kind of blue cheese will work in this Blue Cheese Dressing recipe, it all depends on personal preference. As a general rule, crumbly blue cheeses tend to be more piquant, the strongest being Roquefort, and creamier tend to be milder, the mildest being Gorgonzola. If you are not sure which one to choose, then I suggest going milder, like a basic blue cheese sold at most grocery stores, then adding more to taste.
I’ve broken down the most common blue cheese options below:
Blue Cheeses Ranked Strongest to Mildest
how to make Blue Cheese Dressing
As long as you use the correct ingredients, this homemade Blue Cheese Dressing recipe is FOOLPROOF! The very recipe is truly as easy as:
possible recipe variations
This Homemade Blue Cheese Dressing recipe can be customized with different types of blue cheese, herbs, lemon etc. Here are a few ideas:
How to Make a Healthier Blue Cheese Dressing
If you want to make a healthier version, consider one of these mayo options:
- As salad dressing: The obvious use of this dressing is on a wedge salad or big leafy green salad with crisp veggies and croutons. Or, pair it with this Steak Salad or Buffalo Chicken Salad.
- As potato salad dressing: Make my loaded potato salad with this homemade Blue Cheese Dressing instead.
- On sandwiches, burgers or wraps: Use the dressing instead of mayonnaise on a chicken sandwich, burger, or wraps along with bacon, tomatoes, avocados and lettuce. It’s also delicious as a dip for grilled cheese or Buffalo Chicken Pull Apart Bread.
- As a veggie dip: Dunk raw boring veggies such as carrot sticks, celery, broccoli, zucchini, bell peppers into the dressing for an instant lift or it’s fabulous on roasted veggies too like roasted broccoli!
- On potatoes: Drizzle it over baked potatoes, roasted potatoes, smashed potatoes, or twice baked potatoes to instantly elevate the humble potato!
- Chicken dip: It’s fabulous as a dip for chicken wings, popcorn chicken, chicken nuggets and Parmesan chicken.
Frequently Asked Questions
No. We are keeping this Blue Cheese Dressing recipe super accessible without the use of buttermilk. Instead, lemon juice is added for the tanginess. If you prefer to use buttermilk in place of the milk, then omit the lemon juice then add lemon to taste if you would still like a tangier dressing.
Yes, this recipe, as written, is keto.
This recipe, as written, is gluten free.
No, this dressing recipe does not freeze well. The ingredients will make for a funky, grainy texture when frozen and thawed.
Homemade Blue Cheese Dressing
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- 1/2 cup Greek yogurt (nonfat is great) or sour cream
- 1/2 cup real mayonnaise
- 1/3 cup crumbled blue cheese, more or less as desired
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (or 2 tsp dried)
- 1 tablespoon fresh chives or minced green onions (or 1 tsp dried)
- 1/2 tsp EACH dried dill, garlic powder
- 1/4 tsp EACH salt, pepper
- 2 tablespoons milk, more or less as needed
- Whisk all the ingredients together in a medium bowl. Add milk as needed to reach desired consistency.
- Taste and add additional blue cheese, lemon juice and salt and pepper as desired. I add up to an additional ¼ teaspoon each salt/pepper depending on what I’m serving it with.
- The dressing is best if chilled for at least 30 minutes before serving.
- Use the blue cheese that’s right for you. Refer to the list of blue cheeses in the post and choose as mild or as pungent as you like. I suggest starting with less blue cheese then adding more to taste if you’re not sure.
- To serve as a dip: Omit the milk or add less to reach your desired consistency.
- Storage: Store in an airtight container in the refrigerator for up to one week. If you use all dried herbs, it can last up to 2 weeks, depending on the expiration of your milk and yogurt.
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