Here’s an easy New Year’s resolution if your refrigerator door is filled with crusty, half empty containers of salad dressing. Toss them ALL and resolve to make homemade salad dressing recipes instead. Why? They are so much better than bottled and, if I do say so myself, 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 of my friends look at me like I’ve got two heads because I make my own salad dressing. There’s nary a bottle of WishBone or 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 batch 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. This isn’t her recipe, per se, but it’s a close proximity 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.
Ingredients for homemade blue cheese dressing
- Sour Cream
- Mayonnaise (We like Duke’s or Hellman’s)
- Garlic Powder
- White Pepper
- Worcestershire Sauce
- Fresh Lemon Juice
- Blue Cheese Crumbles
- Fresh Parsley
Seasonings for the best blue cheese dressing
You’ll want to keep this recipe pretty basic with the seasonings, just a bit of 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 pungent and allows the tanginess of the blue cheese to shine through without overpowering it.
You’ll notice there’s 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, you could add a few tablespoons of buttermilk, however I don’t think it’s needed, especially if you make it just 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.
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 homemade 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
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
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons worcestershire sauce
- 1 1/2 teaspoons lemon juice
- 3/4 cup crumbled blue cheese
- 1 tablespoon freshly chopped parsley
- 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.