Incredibly creamy and so very flavorful, this homemade blue cheese dressing will leave you wondering why you ever bothered with the store-bought stuff!
This is probably my favorite dressing. It’s so 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-cut veggies are obviously a great vehicle for consuming it, and so are salads.
When compared to store-bought varieties, there’s truly no comparison. This homemade dressing is tastier, creamier, and – just as important – it has a simple and short ingredients list.
An easy way to enjoy blue cheese
One of the things I really 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 – as I said, so perfect that I sometimes sneak a spoonful right from the jar. 🤭
The ingredients you’ll need
You’ll only need a few simple ingredients to make this homemade blue cheese dressing. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Sour cream: Generally speaking, I don’t oppose using low-fat sour cream in some of my recipes. But in this case, although it’s certainly an option, I much prefer to use the full-fat version, for the tastiest and creamiest result.
Mayonnaise: Just as in the case of sour cream, I opt for the real thing rather than go with low-fat versions.
Seasonings: I add just a pinch of kosher salt, black pepper, and garlic powder to the dressing for some extra oomph.
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 as a 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.
How to make blue cheese dressing
It’s easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
1. You start by mixing sour cream and mayonnaise in a medium bowl.
2. Next, mix in salt, pepper, and garlic powder.
3. Now 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.
4. If you’d like to use it as a dip for fresh veggies or for 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.
How to use blue cheese dressing
Well, as I said, I’ve been know to eat it with a spoon straight from the jar… other than that, here are a few more ideas:
1. Use it as a dip for fresh-cut veggies such as carrot sticks, celery, or lightly steamed (still crunchy) broccoli and cauliflower florets.
2. 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 arugula.
3. The classic choice would be to serve it alongside buffalo wings or buffalo cauliflower.
4. Drizzle it over fairly bland microwave-steamed vegetables that could use some extra flavor, such as microwave broccoli, microwave cauliflower, and microwave asparagus.
How long does it keep?
Homemade blue cheese dressing keeps 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 up while stored.
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Blue Cheese Dressing
INGREDIENTS
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- Pinch kosher salt
- Pinch black pepper
- Pinch garlic powder
- 2 oz crumbled blue cheese
INSTRUCTIONS
- In a small bowl, mix the sour cream and mayonniase.
- 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 water – try 1-2 tablespoons.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.