Simply stated, this is the best homemade blue cheese dressing recipe you’ll find. You’ll never buy store-bought again. An easy creamy and chunky blue cheese dressing recipe perfect for salads or a dipping sauce for wings and vegetables.
What You Can Expect From This Recipe
Why is this the best homemade blue cheese dressing recipe? With a line-up of 5-star reviews, this Blue Cheese Dressing Recipe will become your “go-to”.
This recipe is everything you’d expect from a blue cheese dressing. A perfect balance of super creamy and chunky with plenty of crumbled blue cheese. Blue cheese dressing should be brash with flavor, yet still refined and gutsy with cheese.
And using fresh ingredients makes this the best blue cheese dressing recipe, and better than anything you can buy at the store. I’ve never ever, EVER found a bottled blue cheese dressing that’s as good as this homemade version.
This is a blue cheese dressing recipe using no buttermilk. The base of the dressing is a mix of sour cream, half and half and mayonnaise.
Adding Worcestershire to homemade blue cheese dressing recipe brings an irresistible layer of flavor.
This recipe is a recipe I learned in Culinary School that I’ve tweaked to make it my own. It’s simply the best homemade blue cheese dressing recipe I’ve found to date. It’s a absolutely perfect for a classic wedge salad and beyond.
Cooking is all about making things fresh from scratch? Don’t you agree? And this homemade blue cheese dressing recipe is a great place to start.
Let’s take a look:
Noteworthy Ingredients You’ll Need
Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.
- Blue Cheese: You can purchase a container of already crumbled blue cheese, but a wedge of blue cheese is the better choice . Blue cheese is easy to crumble, so I always reach for my favorite wedge in the specialty cheese section. Pre-crumbled blue cheese may be a drier product and compromise the texture for a chunky blue cheese dressing.
- The Creamy: This recipe calls for both sour cream and mayonnaise. A perfect rich combination of tangy and creamy. And using both ingredients makes this recipe extra creamy.
- Worcestershire Sauce: The secret ingredient that gives this chunky blue cheese dressing just the savory kick it needs. Worcestershire Sauce is used in many steakhouse blue cheese recipes.
- Acid: We’ll use lemon juice and apple cider vinegar. Not only does an acid introduce a slight sour undertone to the flavor. Adding any acid to any recipe brightens and enhances flavors in a way that salt can’t do.
- Seasoning: Garlic powder and sugar, salt and pepper to taste.
How To Make Blue Cheese Dressing, It’s Easy
So easy! Once you’ve gathered the ingredients, the rest is a cinch. Just grab a large mixing bowl and start adding ingredients.
- Step 1: Using a whisk, mix the sour cream, half and half, mayonnaise, lemon juice, Worcestershire sauce, vinegar, sugar, garlic powder, and salt and pepper.
- Step 2: Switch to a spatula and fold in the chunks of blue cheese. If you try to mix the ingredients with a whisk, the chucks of blue cheese will get stuck in between the wires.
- Step 3: Simply stir until all ingredients are well blended.
What Type of Blue Cheese Should I Use?
- Maytag Blue Cheese: I have received no incentive to mention this name brand, it’s simply the brand I prefer. It’s an American made blue cheese produced in Iowa. A cow’s milk cheese that is creamy and mild in flavor and easy to find.
- Roquefort Blue Cheese: Roquefort is a sheep milk’s cheese. Creamy and aromatic, complex and intense. This cheese will add a stronger funky flavor to blue cheese dressing. This cheese and its strong personality is made for serious blue cheese lovers.
- Traditional Danish Blue Cheese: A strong blue veined cheese that is rich and creamy, with a slight bitterness and salt. Made with cow’s milk, it’s milder than Roquefort and an excellent choice for blue cheese dressing.
- Stilton Cheese: The best known British Blue Cheese that has a strong spicy flavor. I use it whenever I can find it.
- Gorgonzola: Gorgonzola, from Italy, is soft and spreadable. Depending on age, the flavor ranges from mild to sharp. Due to its softness, your chunky factor will be compromised. I’d save this one to spread on a burger.
- Amish Blue Cheese: Made in Wisconsin, it’s a medium strength cow’s milk cheese and a good value and I’ve made this recipe many times using this cheese. The color variation isn’t as crisp as other blue cheeses, making it not my first choice.
In summary, any blue cheese will work for the blue cheese dressing recipe. Try them all, find your favorite and make it your own.
This recipe will keep for 7 days stored in an airtight container in the refrigerator.
Yes. Whenever I make Buffalo Style Chicken Wings, this is the recipe I use as a dip for the wings and the celery. It’s absolutely perfect.
Yes. All the ingredients in this blue cheese dressing recipe are naturally gluten free.
Storage
Store in an airtight container in the refrigerator. Make a double batch so you can drizzle it on every salad and dip those fresh veggies all week long.
How to use this dressing
- A big beautiful salad of course: Our favorite salad is bowl of fresh greens, topped with bell pepper, sliced mushrooms, tomato wedges finished with a generous grating of mozzarella cheese. And topped with blue cheese dressing, Just like our favorite Italian Restaurant serves.
- Hamburger: Add a dollop to your next Blue Cheese Burger.
- Chicken Wings: Use it as a blue cheese dipping sauce. We prefer Blue Cheese Dressing over Ranch dressing for spicy chicken wings.
- Vegetables: Place a small bowl of this dressing in the middle of a fresh veggie platter. It’s tasty for dipping raw cauliflower, carrots, celery and beyond.
- Baked Potato: You bet, add a spoonful to your next baked potato instead of sour cream. Give that one a try, you’ll be glad you did.
The Best Homemade Blue Cheese Dressing Recipe
More Homemade Salad Dressing Recipes
- Red Chile Buttermilk Ranch Dressing a riff on Ranch Dressing from a James Beard Winning Restaurant.
- Sweet Red Wine Vinaigrette Our favorite and the best vinaigrette, EVER
- Ina Garten’s Creamy Mustard Vinaigrette
And if you’re looking for more salad recipes, don’t miss my Salad Category. You’ll find lots of great salad and dressing recipes, including the most popular for everyone’s favorite Old Fashioned Taco Salad Recipe with Catalina Dressing.
And if you’re looking for a unique Wedge Salad Recipe, don’t miss my version of the Drunken Wedge.
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The Best Homemade Blue Cheese Dressing Recipe
Ingredients
- ½ cup sour cream full fat is best
- ½ cup mayonnaise
- ¼ cup half and half or milk
- 1 tablespoon fresh lemon juice
- ¼ teaspoon Worcestershire Sauce
- ⅛ teaspoon garlic powder
- ½ teaspoon sugar
- ⅛ teaspoon apple cider vinegar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup crumbled blue cheese
Instructions
- Using a whisk, mix sour cream, mayonnaise, half and half, lemon juice, Worcestershire, garlic powder, sugar, vinegar and salt and pepper together in a medium sized bowl. Stir until well blended.
- Switching to a spatula, fold in the crumbled blue cheese and mix well. If you try to mix the blue cheese crumbles in with a whisk, the'll get stuck between the wires of the whisk.
- Let sit in the refrigerator for about an hour for flavors to blend. Take a little taste and add more salt if needed.
Video
Notes
- You can purchase a container of already crumbled blue cheese, but a wedge of blue cheese is the better choice. Blue cheese is easy to crumble, so I always reach for my favorite wedge in the specialty cheese section. Pre-crumbled blue cheese may be a dryer product.
- Let this dressing sit in the refrigerator for an hour or so before serving. A quick rest will allow those flavors to marry.
Nutrition
Homemade Blue Cheese Dressing Recipe … It’s what’s for a Salad
This recipe was first published June, 2017 and updated January 2021.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
My grandmother was a salad chef at a supper club through the 1950’s and she made roquefort dressing I make it to this day but this dressing rivals hers.
Omg this was so good! I’ve tried other recipes with fewer ingredients and they were a bit lackluster. This is exactly what I’ve had in restaurants. Thank you!
Thank you so much. What a beautiful compliment. So glad you liked the recipe and thanks for taking the time to write a review. Lea Ann
My husband is obsessed with blue cheese dressing, I made this for him and he said I’m not allowed to but store bought anymore! Thanks for a great recipe!
Wonderful, what a great compliment. And thanks so much for taking the time to write a review and give the recipe a star rating.
Great texture & flavor. I added a pinch more garlic & Worcester sauce because we really like a flavor “kapow”.
I had this recipe once before and lost it. And i’m so happy I found it again it is truly the best recipe…
Great recipe! I’ve made this many times now and felt like I had to join the reviews. I’m blue cheese obsessed, if I have to use bottle I only will use Marie’s and I find Litehouse a comparable second choice. I primarily use this on buffalo chicken/cauliflower or a wedge salad. Now onto my recipe review. This is great as is, and it is nicely pourable for a salad. I prefer my blue cheese dressing THICK so I omit the milk (and if I do use it for salads I will use buttermilk instead) and add about a thumb sized hunk of cream cheese. In place of garlic powder I grate fresh garlic, I also often throw in either half a Shallot or 1-2 green onions (the green and white parts) I also do a dash of buffalo sauce, and I intend on trying it with a splash of pepperoncini brine instead on my next make. The sour cream can be subbed for plain greek yogurt and it was just as delicious, sometimes I do 1/3 or each sour cream, mayo and yogurt instead of half of mayo and SC. I usually don’t like to sub greek yogurt in dressing recipes BUT it lends a nice tang here.
Thanks for the recipe!