Homemade Blue Cheese Dressing
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!
Servings 24 servings (about 1 1/2 cups)
Ingredients
- 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
Instructions
- 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.
Notes
- 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.