Classic Blue Cheese Dressing
Yield: 1½ cups (recipe easy to halve or double)
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.


  • 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


  1. Add all the ingredients to a medium bowl and stir to thoroughly combine.

    Cover (or transfer to a jar with a tight-fitting lid) and refrigerate. The dressing will keep for at least a week, likely longer.


• 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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