Blue Cheese Dressing

8 servings
Prep Time 5 minutes
Cook Time 0 minutes
Refrigerate 2 hours
Total Time 2 hours 5 minutes

Blue Cheese Dressing that’s chunk and creamy. Perfect for salads and dips that’s better than any bottled version!

Blue cheese dressing is actually my favorite dressing as well as my favorite dip and go to for any buffalo chicken recipes like Buffalo Chicken Tenders and on top of salads like Classic Wedge Salad.

Blue Cheese Dressing Blue Cheese Dressing Recipe

Blue Cheese Salad Dressing isn’t as popular as it used to be a couple decades ago. These days it seems like it’s used more as a sauce than as a salad dressing.

I actually don’t understand why people have such an aversion to it but my guess is since my mom loved it and I grew up enjoying it I have an acquired taste for it. Blue cheese has a very strong flavor and for some using a dip or a dressing like Ranch dressing is much more suited to their taste buds.

Prominent flavors in Blue Cheese Dressing? Obviously blue cheese, a hearty amount of fresh cracked black pepper, mayonnaise, buttermilk, vinegar and sour cream with just a hint of sugar.

What is blue cheese dressing served with? Well aside from being a salad dressing it’s commonly used as a dip alongside hot sauce and buffalo sauce.

The most popular salad you’ll use this dressing with was just posted on the site. A Wedge Salad! If you’re averse to using iceberg lettuce you can also swap for a heartier green leaf lettuce too.

Please stop and read the next sentence!

One of the most important things about making this recipe taste incredibly delicious is high quality blue cheese… please do not buy those blue cheese crumbles from the grocery store in the tub. Buy a wedge of cheese. The higher the quality the better the taste.

My favorite wedge cheese is a brand called Point Reyes Blue Cheese which I normally buy at Costco. The flavors are outstanding and creamy. Plus the cost is not prohibitively expensive. I also mix crumbles with butter and freeze for blue cheese butter I use on top of steaks like my favorite Perfect, Easy Ribeye Steak. There’s about a hundred places I love using this cheese.

Blue Cheese Dressing Recipe

How to make Blue Cheese Dressing healthier?

  • Instead of using regular mayonnaise use light or fat-free mayonnaise.
  • Instead of using sour cream use low-fat greek yogurt.
  • Use less blue cheese, but remember this is a prominent part of the recipe so I’d cut back on this last.

How much blue cheese do you add to the dressing? I’m a firm believer in the chunkier the blue cheese dressing is the better! But if you’re using this for a dip or a sauce you may want to blend the blue cheese more to create a more uniform texture. When topping on salads the chunks are good to maintain.

How to turn a dressing to a vinaigrette?

Vinaigrettes are made using a clear liquid fat instead of a creamy fat like mayonnaise. To turn the dressing into a vinaigrette swap the mayonnaise for canola oil. With a more prominent vinegar flavor you’ll want to add a bit more vinegar to this recipe as well.

Blue Cheese Dressing for Wings:

If you’re looking for blue cheese sauce for buffalo wings you’re going to want to add the ingredients together in a small food processor instead of whisking them together. I like to leave small bits of texture in the sauce but you can also make it perfectly smooth.

Blue Cheese Dressing

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Blue Cheese Dressing

Blue Cheese Dressing that's chunk and creamy and perfect for salads and dips. Better than any bottled version!
Yield 8 servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 2 hours 5 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder


  • 1/3 cup crumbled blue cheese
  • 1/4 cup sour cream
  • 1/3 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon canola oil
  • 2 teaspoons sugar


  • Combine all ingredients in a large bowl and mix until well combined,
  • Cover and chill at least 2 hours before serving.


Calories: 155kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 183mg | Potassium: 38mg | Sugar: 1g | Vitamin A: 115IU | Calcium: 49mg

Blue Cheese Dressing collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. What are the storage requirements? How long will it keep in the fridge? How will i know if it’s gone off?
    Thank you!

  2. I agree with Robert that the vinegar taste is way too strong, and there is too much sugar. I will try it again and cut both in half, and will also add a little pepper.

  3. Unbelievably delicious… the bowl was scraped clean!! That was for the snack tray at Thanksgiving… so… here is Christmas and I bought the ingredients today for another yummy bowlful! Thanks for this great recipe!! ???????????????

      1. Sabrina, all those question marks were happy emojis that did not send! Now I’m using your stuffed shells recipe — seems whenever I choose a special recipe, your site comes up!! Thanks again, for supper tonight!! Christine

  4. Excellent flavor! It’s very tangy, which I like since the bacon on the wedge can be heavy. I used olive oil, 1/2 the sugar, a pinch of salt, and lots of black pepper. Yum!

  5. I made this exactly as the recipe stated. I taste more red wine vinegar than anything else. It completely over powers the blue cheese. I also feel it’s too sweet for my taste. I don’t want to sound rude but it doesn’t taste at all like blue cheese dressing to me.

    1. It sounds like you may have needed to use a better quality blue cheese. If you used crumbles it just wouldn’t have offered the same quality of taste hence it being over powered. Starting off with a mild flavor, you’re coming from a place of weakness and it won’t have a chance to stand out. Make sure it’s a good quality wedge of blue cheese if you decide to try for next time.

      1. Sabrina,
        Could you make a suggestion as to what Blue Cheese package you use? Also, does this go good with a Cobb salad? Thanks in advance …

        1. I use the Costco wedge of blue cheese from Point Reyes (I am a sucker for good blue cheese!)

  6. I all of a sudden have a new relationship with blue cheese dressing. I’ve always had it with buffalo chicken, but now I’ve been putting it on everything. Cant wait to try this recipe.

  7. Too mayo forward as it stands.
    Adjusting the ratios to 1/3 cup for sour cream, mayo and blue cheese and adding garlic powder and pepper brought it together.

  8. 3 things I hated growing up.. Spinach, Cilantro, and Blue Cheese.. Now LOVE THEM ALL.
    Bottled is disgusting, Litehouse Big Bleu in the Produce Dept is passable, but I prefer homemade.. I’ve made countless recipes, but always used crumbles til my last batch, the store was out so I bought a wedge.. O… M….G… I’ll never buy crumbles again… I can already tell by your ingredient proportions that it will be Awesome.. Just recently made a blue cheese dressing with minced Jalapeno’s.. It was amazing… and YES.. The MORE chunks of Blue Cheese… THE BETTER !!!!!!!!! I am making YOUR recipe today… dividing it in half, One half as written, the other with Jalapenos… Can’t wait.

    1. That is a delicious twist with the jalapenos….I have also made with chopped celery added in dip to side with chicken tenders….all good!

  9. One of the best blue cheese dressing recipes ever. Triple or quadruptle all ingredients except the blue cheese and then add cheese to taste. You will want to keep a supply on hand.