Incredibly creamy and flavorful, this homemade blue cheese dressing will leave you wondering why you ever bothered with bland store-bought versions!
This is my favorite dressing. It's incredibly rich and delicious. 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 - features a simple and short ingredient list.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Sour cream: For the tastiest and creamiest result, use full-fat sour cream. If the sour cream has liquid on top, carefully pour it out before using.
- Mayonnaise: I prefer avocado oil mayonnaise. 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.
- Blue 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, mix a tablespoon or two of water into the mixture to thin it out. You can use buttermilk or whole milk instead of water to thin out the dressing.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix sour cream and mayonnaise in a medium bowl. Add salt, pepper, and garlic powder.
Add the blue cheese crumbles and mix them thoroughly. 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.
Recipe Tips
- The dressing will have the best flavor and creamiest texture if you use full-fat versions of 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.
- When you add the blue cheese crumbles, press on them to extract as much of their flavor as possible and incorporate it into the dressing.
- You can keep the leftovers in an airtight container in the fridge 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. I don't recommend freezing this dressing.
Serving Suggestions
- 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 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.
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, use full-fat versions of the ingredients. If the sour cream has liquid on top, carefully pour it out before using.
- You can keep this dressing in an airtight container in the fridge 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. I don't recommend freezing this dressing.
Nutrition per Serving
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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!