This is my favorite blue cheese dressing—thick, creamy and loaded with real blue cheese crumbles. Quick to make in about five minutes, this chunky blue cheese dressing works beautifully on salads, as a dip for crudités and as a rich dipping sauce for wings.
Many people are surprised I make my own dressings, but store-bought bottles rarely match the fresh flavor of a homemade dressing. From simple vinaigrettes to creamy sauces, making your own allows you to control texture, seasoning and the quality of ingredients. This chunky blue cheese dressing is one of those easy recipes that always impresses.
The recipe reminds me of family meals—my grandfather loved blue cheese, and my grandmother would crumble real cheese off the wedge to finish the dressing. This version follows that same spirit: straightforward, full of flavor and made with real blue cheese.
Ingredients for homemade blue cheese dressing
- Sour cream: full-fat yields the richest texture; low-fat varieties can be used if desired.
- Mayonnaise: a neutral, creamy base works best.
- Garlic powder: provides mellow garlic flavor without the bite of raw garlic.
- White pepper: for gentle heat and a clean finish.
- Worcestershire sauce: adds depth and umami.
- Fresh lemon juice: brightens and balances the richness.
- Blue cheese crumbles: use your favorite variety—crumbled Maytag, Gorgonzola, Stilton or Roquefort are all excellent choices.
- Fresh parsley: chopped finely to freshen and finish the dressing.
Seasonings
Keep the seasoning simple so the blue cheese remains the star. I rely on Worcestershire sauce, white pepper, lemon juice and garlic powder. Garlic powder blends smoothly into the creamy base and won’t overpower the blue cheese’s tang. Taste and adjust the seasoning gently; a little acid and umami go a long way.
How to make the dressing thicker or thinner
This recipe intentionally omits buttermilk to keep the dressing thick and spoonable. If you prefer a thinner consistency—ideal for tossing on leafy salads—stir in a few tablespoons of buttermilk or milk until you reach the desired texture. If you make the dressing ahead and refrigerate it, it will firm up further, which is excellent when using it as a dip or a sauce for wings.
For the creamiest result, mix the base ingredients just before serving or chill briefly to allow the flavors to meld. The dressing will thicken as it rests, so err on the side of slightly thinner if you plan to refrigerate it first.
Final touches
Real blue cheese crumbles make this dressing what it is. Use pre-crumbled blue cheese or crumble a wedge by hand for larger, more satisfying bits. A small handful of chopped fresh parsley brightens the overall flavor and adds a hint of color.
This blue cheese dressing takes about five minutes to prepare and delivers a fresh, bold flavor that outshines most store-bought options. It’s excellent on a wedge salad, as a dip for raw vegetables, or alongside spicy Buffalo-style wings.
More homemade salad dressing recipes:
- Curried Mango Salad Dressing
- Homemade Ranch Dressing
- Easy Russian Dressing
- Parmigiano Reggiano Buttermilk Dressing
- Creamy Caesar Dressing
- Champagne Vinaigrette
More blue cheese recipes:
- Crispy Fried Sweet Potato Gnocchi with Blue Cheese
- Leftover Mashed Potato Soufflé with Blue Cheese
- Warm Caramelized Pear and Gorgonzola Salad
- Pear and Pomegranate Salad with Maple Dijon Dressing
Blue Cheese Dressing
Lisa Lotts
Condiments
American
blue cheese, dip, dipping sauce, salad dressing
Gluten-Free, Low-Carb, Vegetarian
5 minutes
5 minutes
8
INGREDIENTS:
- ½ cup sour cream
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- 1½ teaspoons Worcestershire sauce
- 1½ teaspoons lemon juice
- ¾ cup crumbled blue cheese
- 1 tablespoon freshly chopped parsley
DIRECTIONS:
- In a small mixing bowl, whisk together the sour cream, mayonnaise, garlic powder, white pepper, Worcestershire sauce and lemon juice until smooth.
- Fold in the blue cheese crumbles and the chopped parsley. Stir gently to keep some larger cheese pieces intact for texture.
- Taste and adjust seasoning as needed. The dressing can be served immediately or chilled to allow the flavors to meld; chilling will thicken the dressing.
NOTES:
NUTRITION:
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Carbohydrates: 2 g
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Protein: 3 g
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Fat: 17 g
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