Greeked-Out Gorgonzola Dressing
Yields approximately 1 1/2 cups.


  • 3 tablespoons olive oil
  • 2/3 cup (one 5.3-ounce cup) plain Greek yogurt (Stonyfield non-fat is a great option)
  • 3 ounces (3/4 cup) crumbled blue cheese (I often use gorgonzola; see notes)
  • 1/2 teaspoon Worcestershire sauce
  • 1 garlic clove, minced (if I’m in a hurry, I sometimes skip this)
  • 1/2 teaspoon kosher salt and freshly ground pepper to taste
  • 2 tablespoons fresh chives (optional but provide great flavor)
  • Buttermilk for thinning to desired consistency (can use regular milk; see notes)


  1. *Method 1:* In a large bowl, whisk together the oil, yogurt, Worcestershire, garlic, salt, and pepper. Stir in the blue cheese and chives. Add the buttermilk (or milk) to reach your preferred consistency, whisking well to fully incorporate the ingredients.
  2. *Method 2:* Add the oil, yogurt, blue cheese, Worcestershire, garlic, salt, and pepper to a blender or food processor. Blend until the ingredients are thoroughly combined, scraping down the sides as necessary. You may blend until the dressing is smooth, or you may keep it a little chunky. Stir in the chives and milk to reach desired consistency.
  3. Cover and refrigerate for one hour or until serving. Stored in the refrigerator, the dressing will keep for at least a week.


  • Gorgonzola is merely one variety of blue cheese.  You may use Gorgonzola, Roquefort, Stilton, Maytag or any variety you like.  Your favorite pre-crumbled, grocery store brand will work just fine, too. If gluten-free is required, check the label as some pre-crumbled varieties contain wheat.
  • For a thick but pourable dressing, I add 3-4 tablespoons of milk. For a thinner dressing, add a little more. For a blue cheese dip, add a bit less. Buttermilk provides good flavor, but I often use regular milk (any fat content is fine) instead of purchasing buttermilk for such a small amount.
  • For an extra thick and chunky dressing, you may wish to stir in an additional 1/4 cup of crumbled blue cheese.

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