Chunky Blue Cheese Dressing
This is the best blue cheese dressing out there. It’s creamy, thick and brimming with blue cheese crumbles. If you like quick and easy, you’ll love this chunky blue cheese dressing on your salads as a crudité dip, and it makes the best blue cheese dressing for wings.
Some friends look at me like I’ve got two heads because I make my salad dressing. There’s nary a bottle of WishBone or a packet of Hidden Valley Ranch in my kitchen – never has been.
Why would there be when homemade dressing takes about 5 minutes and is infinitely better than store-bought? From basic vinaigrettes to creamy varieties and large batches to single serve, it’s quick and easy.
This blue cheese dressing reminds me of my grandfather because it was his favorite. My grandmother always made it fresh and crumbled the cheese off the wedge herself.
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This isn’t her recipe, per se, but it’s close, and I think she’d approve. I know my grandfather would. And to all my friends who think I’m nuts, I’m just saying, try it. You’ll be amazed.
Table of Contents
Ingredients for homemade blue cheese dressing
- Sour Cream – I used full fat, but you can if you want to scale back with a low-fat or non-fat.
- Mayonnaise (We like Duke’s or Hellman’s)
- Garlic Powder
- White Pepper
- Worcestershire Sauce
- Fresh Lemon Juice
- Blue Cheese Crumbles
- Fresh Parsley
Seasonings
You’ll want to keep this blue cheese dressing recipe basic with the seasonings.
I use Worcestershire sauce, white pepper, lemon juice and granulated garlic. I prefer the garlic powder to fresh garlic in this blue cheese salad dressing because it’s less intense and allows the tanginess of the blue cheese to shine without overpowering it.
How to make the dressing thicker or thinner
You’ll notice no buttermilk in this recipe; that’s by design. Buttermilk does have the perfect complimentary tanginess for this salad dressing, but for the chunky blue cheese dressing to be thick and creamy, I opt to skip it.
If you prefer a thinner dressing, add a few tablespoons of buttermilk. However, it isn’t needed, especially if you make it before serving. It’s got the perfect, luscious spoon-ability you want.
Refrigerate it for a few hours, and it gets even thicker, making it the best blue cheese sauce for wings or crudité. Try it and see.
Final touches
Of course, it wouldn’t be a creamy, chunky blue cheese dressing without blue cheese.
I use the crumbled blue cheese, but you could use a wedge of Maytag, Stilton, Gorgonzola or Roquefort and crumble it into the creamy blue cheese dressing.
A bit of freshly chopped parsley rounds out the flavors. From start to finish, this blue cheese salad dressing recipe takes about 5 minutes, and it’s way better than any store-bought variety — including the ones in the refrigerated case—pinky swear.
More homemade salad dressing recipes:
- Curried Mango Salad Dressing
- Homemade Buttermilk Ranch Dressing
- Easy Homemade Russian Dressing
- Parmigiano Reggiano Buttermilk Dressing
- Easy Caesar Dressing
- Quick Champagne Vinaigrette
More blue cheese recipes:
- Crispy Fried Sweet Potato Gnocchi and Blue Cheese
- Leftover Mashed Potato Soufflé with Blue Cheese
- Warm Caramelized Pear Gorgonzola Salad
- Pear Pomegranate Salad with Gorgonzola Croutons
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Blue Cheese Dressing
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, combine the sour cream, mayonnaise, garlic powder, white pepper, worcestershire sauce and lemon juice. Whisk together until smooth.
- Stir in the blue cheese crumbles and chopped parsley. Taste for seasonings and adjust as necessary.
- Dressing can be used immediately, but it will get thicker and the flavors will marry if allowed to chill, covered in the refrigerator for a few hours or overnight.
NOTES:
NUTRITION:
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This is in my email file “updated best blue cheese dressing”!
It’s delicious and needs nothing changed. I agree with others that parsley is very important as well as fresh lemon juice.
Oh BOY this came out so delicious!!! So I decided to make my own blue cheese dressing when a big box store discontinued its store brand blue cheese dressing and replaced it with a very poor substitute. I thought, I’ll try to make my own. With this easy recipe, even if the store decides to bring back the dressing, I’ll still make this one. Hands down the best I’ve ever had THANK YOU SO MUCH!
Tried several blue cheese dressing recipes and then I found this one. No reason to look further! Just one question: What size is a serving? 2, 3, 4 TBSP? I need to track the nutrition information accurately.
It roughly equals 3.5 tablespoons per serving.
Do you have a recipe for Thousand Island?
Try my Russian Dressing, it’s pretty darn close… https://www.garlicandzest.com/easy-homemade-russian-dressing/
This is the best blue cheese dressing I’ve ever had!
It’s fabulous thanks
So glad you like it, Shahinaz!
Love blue cheese…Point Reyes. Looking forward to try this. A garlic question-powered or granulated? Both are mentioned. Thanks.
I prefer garlic powder in this recipe. The pungency of fresh garlic can compete with the blue cheese.
Thanks for using mayo and sour cream — some classic things just should NOT be fiddled around with or made to be vegan or whatever! Our cheese choice is Gorgonzola (who knows why, it just is), and the parsley is mandatory in our opinion. This will be fabulous on a roast beef sandwich with leaf lettuce which is what we’re having for lunch. Like now.
So glad you like it Lizzie!
I always make my own dressings too! So much better flavors…and not attracted to the preservatives listed in some bottled ones. Will try this for our next wedge salad!
The blue cheese flavor in this is so rich and delicious.
I have never made blue cheese dressing at home until now! So easy!
Great recipe! Love blue cheese sauce for anything where I can get away with it and can’t wait to try yours!
OK. you made a convert out of me! My husband’s favorite dressing is blue cheese so I just had to try this. Believe me, once he had tasted it, he said I should make it homemade all the time. This is one that I’ll be making again for the game next Monday alongside my wings. Yum!
Creamy and delicious! Thanks for sharing!