Incredibly creamy and flavorful, this homemade blue cheese dressing will leave you wondering why you ever bothered with store-bought stuff! You can keep it in the fridge for several days and use it in so many ways - with veggies, salads, wings, and more.
This is my favorite dressing. It's rich and creamy, and its flavor is amazing. I am perfectly capable of eating it with a spoon right from the jar - that's how good it is! But fresh veggies are a great vehicle for consuming it, and so are salads. When compared to store-bought varieties, it's a clear winner. This homemade dressing is tastier, creamier, and - just as important - has a simple and short ingredient list.
Ingredients
You'll only need a few simple ingredients to make this dressing. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Sour cream: For the tastiest and creamiest result, use full-fat sour cream.
- Mayonnaise: I prefer avocado oil mayonnaise.
- Seasonings: Kosher salt, black pepper, and garlic powder.
- Blue cheese: It's not difficult to dice or crumble blue cheese, but I usually use store-bought crumbled cheese. Any blue cheese works, but my favorites are Roquefort and Gorgonzola.
- Water: This is optional and depends on whether you want to use this as a dip or salad dressing. If you want a salad dressing, you should mix a tablespoon or two of water into the mixture to thin it out a bit.
Variations
- You can make this dressing with just sour cream, using ½ cup of sour cream instead of ¼ cup of sour cream and ¼ cup of mayonnaise. I do feel that the mayonnaise adds exceptional creaminess and flavor, though.
- Try adding a pinch of onion powder in addition to garlic powder.
- A pinch of cayenne pepper is non-traditional but very good. It adds just a hint of spice.
- You can use buttermilk or whole milk instead of water to thin out the dressing.
Instructions
Making this dressing is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by mixing sour cream and mayonnaise in a medium bowl. Next, mix in salt, pepper, and garlic powder.
Add the blue cheese crumbles and mix them thoroughly. Press on them to extract as much of their flavor as possible and incorporate it into the dressing.
If you'd like to use it as a dip for fresh veggies or wings, you're all done. If you're using it as a salad dressing, stir in a bit of water to thin it out - start with one tablespoon.
Expert Tip
The dressing will have the best flavor and creamiest texture if you use full-fat versions of all the ingredients. I find it better to make it rich and creamy and use it sparingly than to be disappointed with a thin, watery dressing made with reduced-fat ingredients.
Recipe FAQs
I don't recommend that. It won't be as tasty as sour cream. If you decide to use Greek yogurt, please make sure to use full-fat yogurt.
Perhaps you've used low-fat ingredients. It's best to use full-fat versions of everything. It's also a good idea, if the sour cream has some water on top, to carefully pour it out before using.
It has a very strong flavor profile! It's salty and sharp, almost spicy. One of the things I love about this dressing is that blue cheese, while very tasty, is a bit too sharp for my palate. But when mixed into a creamy base of sour cream and mayonnaise, the sharpness is toned down just enough that it's perfect.
Serving Suggestions
As I said, I've been known to eat this amazing dressing with a spoon straight from the jar... other than that, here are a few ideas:
- Use it as a dip for fresh-cut veggies such as carrot sticks, celery, or lightly steamed (still crunchy) broccoli and cauliflower florets.
- Thin it out and use it to dress salads. I love it drizzled on arugula salad! It goes really well with the peppery sharpness of the arugula.
- The classic choice would be to serve it alongside buffalo wings or buffalo cauliflower.
- Drizzle it on top of buffalo chicken lettuce wraps.
- Drizzle it over fairly bland microwave-steamed vegetables that could use extra flavor, such as microwave broccoli, microwave cauliflower, and microwave asparagus.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to five days. Give them a stir before serving them, and stir in a tablespoon of water if the dressing has thickened too much while stored.
More Dip Recipes
Eat Well, Live Well Newsletter
Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.
Recipe Card
Homemade Blue Cheese Dressing
Video
Ingredients
- ¼ cup sour cream
- ¼ cup mayonnaise
- Pinch Diamond Crystal kosher salt
- Pinch black pepper
- Pinch garlic powder
- 2 ounces crumbled blue cheese
Instructions
- In a small bowl, mix the sour cream and mayonnaise.
- Mix in the salt, pepper, and garlic powder.
- Add the blue cheese crumbles and mix them in thoroughly. Press on them to help extract their flavor into the dip.
- If you'd like to thin the dip out and use it as a salad dressing, stir in 1-2 tablespoons of water. Serve immediately.
Notes
- For a thick and creamy dressing, it's best to use full-fat versions of the ingredients. It's also a good idea, if the sour cream has some water on top, to carefully pour it out before using.
- You can keep this dressing in the fridge, in an airtight container, for up to five days. Give it another stir before serving, and add a bit more water if it has thickened too much while stored.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Dana Svendsen says
Yum!
Vered DeLeeuw says
Glad you liked it, Dana!