Classic Blue Cheese Dressing

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Creamy, tangy, and simple to make at home, Classic Blue Cheese Dressing is perfect on your favorite salads and as a dip for veggies and wings.

As a kid, I wasn’t much interested in salads – unless, that is, it was drizzled with blue cheese dressing.

If my family went out to dinner and a salad came with the entree, I’d listen to the inevitably long list of  dressing options, but I was 100% going to stick with my favorite.

Over the years, my palate expanded and I now embrace a broad range of salad dressings and vinaigrettes. However, my appreciation for a thick, creamy blue cheese dressing (with just the right amount of chunkiness) has not wavered.

As such, a recipe that reflected this harmonious balance, along with all the ways to enjoy it (spoiler alert: not just on salads!), seemed essential to this site.

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Beyond the great flavor, I appreciate how flexible this blue cheese dressing recipe is. To that end, I’ve included lots of options in the recipe notes.

For instance, you can make the dressing as smooth or chunky as you like. You can also adjust the consistency so the dressing is pourable for salads or thicker for dipping carrots, celery, chicken wings, and more.

Or add additional herbs to make a herbed spin that tastes like the best combination of ranch and blue cheese. You may also use Greek yogurt instead of sour cream if you prefer. 

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Classic Blue Cheese Dressing will make the most of any salad, and it’s equally delicious as a dip for raw veggies, a burger condiment, steak topper, and even a delicious dip for pizza crust! 

More ways to enjoy Classic Blue Cheese Dressing:

• Classic Wedge Salad
• Crispy Buffalo Wings
• Grilled Chicken Wings
• Blue Cheese Turkey Burgers or Smash Burgers 
• Loaded Cauliflower Bites 
• Cobb Salad
• Steak Salad 
• Grilled Flank Steak with Greeked-Out Gorgonzola and Tomato Salsa (use Classic Blue Cheese Dressing instead of the Greeked-Out Gorgonzola) 
• Grilled Romaine and Prosciutto Salad (again, swap the dressing)
• Easy Baked Potato Skins (or use in place of butter in a Perfectly Baked Potato!) 

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I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.

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Classic Blue Cheese Dressing

5 from 1 vote

Creamy, tangy, and simple to make at home, Classic Blue Cheese Dressing is perfect for your favorite salads and as a dip for veggies and wings.

Servings: 1½ cups (recipe easy to halve or double)

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Prep Time 5 minutes minutes

Total Time 5 minutes minutes

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Ingredients

• ½ cup (120g) sour cream
• ½ cup (104g) mayonnaise
• ¼ cup (60ml) buttermilk, well shaken
• 1 tablespoon (15ml) apple cider vinegar (use 2 teaspoons/10ml for a bit less tang)
• 1 teaspoon (5ml) Worcestershire sauce
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder (may substitute 1 garlic clove, minced)
• ¼ teaspoon kosher salt
• 3 tablespoons minced fresh parsley (plus optional 1-2 tablespoons snipped fresh chives if you have them)
• ½ cup (2 ounces) crumbled blue cheese

Instructions

1. Add all the ingredients to a medium bowl and stir to thoroughly combine.
2. Cover (or transfer to a jar with a tight-fitting lid) and refrigerate. The dressing will keep for at least a week, likely longer.

Notes

• For best flavor, I prefer whole milk sour cream and buttermilk and regular mayonnaise. If you use reduced fat varieties, start with the lesser amount of vinegar.

• Greek yogurt may be used instead of the sour cream. Again, whole milk yogurt offers the smoothest taste.

• For chunkier dressing, increase the blue cheese by an additional ¼ cup or to taste.

• For a thinner consistency, drizzle in an extra tablespoon or two of buttermilk.

• For a thicker consistency, reduce the buttermilk by a tablespoon or two and/or add additional blue cheese.

• For a smooth consistency, you could blend the dressing in a blender or food processor.

• For an herby blue cheese, use 5 or 6 tablespoons fresh herbs. In this case, I like 3T parsley, 2T chives, and 1T dill.

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