Stop Buying Bottled: The Only Blue Cheese Dressing Recipe You’ll Ever Need (Creamy, Punchy, 5-Minute Magic)

You want flavor that smacks, not whispers. This blue cheese dressing recipe delivers the rich, tangy punch you’ve been chasing—and it takes less time to make than scrolling for reviews. It’s thick enough to hug a wedge salad, slick enough to coat wings, and bold enough to make store-bought cry in the corner.

No chef coat required, no complicated steps, just maximum return on flavor with minimal effort. Ready to level up your fridge game? Let’s build the best jar you’ll make this month.

What Makes This Special

This isn’t a bland, mayo-forward blob.

It’s a balanced, creamy dressing with a sharp blue cheese bite, lemony brightness, and a garlicky backbone that makes everything it touches taste more expensive. We use a mix of sour cream and mayo for body, plus buttermilk to control thickness without watering down flavor.

A touch of acid (lemon juice and white wine vinegar) wakes up the cheese, while a tiny drizzle of honey rounds the edges without turning it sweet. And because you fold in crumbles at the end, you get those glorious pockets of blue cheese in every spoonful.

Yes, you’ll “accidentally” eat it with a spoon—no judgment.

Shopping List – Ingredients

• Blue cheese: 4 ounces (about 115 g), crumbled. Choose Gorgonzola, Roquefort, or Danish blue based on your intensity preference.
• Mayonnaise: 1/2 cup. Full-fat for best texture.
• Sour cream: 1/2 cup.

  Greek yogurt works in a pinch.

• Buttermilk: 2–6 tablespoons, to desired consistency.
• Lemon juice: 1 tablespoon, freshly squeezed.
• White wine vinegar: 1 teaspoon (or apple cider vinegar).
• Dijon mustard: 1 teaspoon.
• Honey: 1/2 teaspoon (optional but recommended).
• Garlic: 1 small clove, finely grated or minced.
• Worcestershire sauce: 1/2 teaspoon (optional, for umami).
• Kosher salt: 1/2–3/4 teaspoon, to taste.
• Black pepper: 1/2 teaspoon, freshly ground.
• Chives or parsley: 1–2 tablespoons, finely chopped, for freshness.

The Method – Instructions

1. Smash the base: In a medium bowl, whisk mayo, sour cream, lemon juice, vinegar, Dijon, honey, garlic, Worcestershire, salt, and pepper until smooth.
2. Build the flavor: Add half the blue cheese and mash it into the dressing with a fork. This infuses the entire base with blue cheese flavor.
3. Adjust the texture: Whisk in 2 tablespoons buttermilk. For a thicker dip, stop here.

   For pourable dressing, add more buttermilk 1 tablespoon at a time until it’s where you like it.

4. Fold for chunky bliss: Gently fold in the remaining blue cheese and the chopped chives or parsley. Don’t overmix—you want those craggy pockets.
5. Rest (the secret move): Cover and chill 30–60 minutes. The flavors meld and the dressing thickens slightly.
6. Taste and tune: Re-taste before serving.

   Add a pinch more salt, a splash of lemon, or extra pepper if needed.

Preservation Guide

• Storage: Keep in an airtight jar in the coldest part of your fridge (not the door).
• Shelf life: 5–7 days. If you used yogurt instead of sour cream, aim for 4–5 days.
• Separation: A little liquid on top is normal—stir before using.
• Freeze? Hard pass. Dairy splits and the texture suffers.
• Red flags: Sour or fizzy smell, excessive separation, or discoloration means it’s time to toss.

Why This is Good for You

Real ingredients, real control: You’re skipping stabilizers and hidden sugars found in many bottled dressings.

You control the salt, acid, and quality of fats.

Protein and minerals: Blue cheese brings protein, calcium, and beneficial fats. Sour cream and yogurt variations add additional protein and probiotics (FYI, probiotics survive better in yogurt-based versions).

Flavor density = portion discipline: This dressing is so punchy that a little goes a long way, which can help you use less and still feel satisfied. Win-win.

Pitfalls to Watch Out For

• Over-salting: Blue cheese is already salty.

  Always taste after adding the cheese before adding extra salt.

• Too thin, too fast: Add buttermilk gradually. It’s easier to thin than to rescue a watery dressing.
• Harsh garlic: Raw garlic can bully the other flavors. Use a small clove, grate it fine, and let it mellow in the acid.
• Skipping the rest: Not chilling reduces cohesion and complexity.

  Patience = better dressing.

• Low-fat swaps gone wrong: Using low-fat mayo/sour cream can make it chalky. If you must, balance with a bit more Dijon and a pinch of sugar to round the edges.

Variations You Can Try

• Steakhouse Style: Add 1 teaspoon cracked pepper, a dash more Worcestershire, and swap lemon for red wine vinegar. Killer on wedge salads.
• Buffalo Wing Buddy: Stir in 1 tablespoon hot sauce and a pinch of smoked paprika.

  Slightly thinner for drizzling on wings.

• Herb Garden: Add dill and tarragon with chives. Bright, fresh, and great with cucumber or salmon.
• Yogurt-Light: Swap sour cream for Greek yogurt and add 1 extra teaspoon honey to balance tang. High-protein, still decadent.
• Garlic-Roasted: Replace raw garlic with 2–3 cloves roasted garlic for sweetness and depth.

  More date-night friendly.

• Extra-Funky: Use Roquefort and keep bigger chunks. For those who want blue cheese to shout, not whisper.

FAQ

What’s the best blue cheese to use?

Pick based on intensity. Gorgonzola Dolce is mild and creamy, Danish blue is medium and balanced, and Roquefort is bold and salty.

If you’re unsure, start with Danish blue and adjust from there.

Can I make this without mayonnaise?

Yes. Use 3/4 cup sour cream plus 1/4 cup Greek yogurt as the base. Add 1–2 teaspoons olive oil for silkiness.

Expect a tangier profile, but still delicious.

How do I make it thicker for dipping?

Reduce or skip the buttermilk and mash more blue cheese into the base. You can also chill it longer; it firms up as it rests.

Is this safe during pregnancy?

Use pasteurized dairy and pasteurized blue cheese. Many supermarket varieties are pasteurized—check the label.

If in doubt, consult your healthcare provider (not your uncle’s Facebook post, please).

What if I don’t have buttermilk?

Use regular milk mixed with 1 teaspoon lemon juice or vinegar per 1/4 cup. Let it sit 5 minutes to thicken. Or thin with water sparingly for a dip consistency.

Can I blend it completely smooth?

Absolutely.

Use an immersion blender for a silky restaurant-style dressing. Then stir in a few crumbles at the end if you still want texture—best of both worlds.

Why does my dressing taste flat?

It likely needs acid or salt. Add a squeeze of lemon, a splash of vinegar, or a pinch of salt.

Also, chill it—resting amplifies flavor. A tiny drizzle of honey can round harsh edges, IMO.

What should I serve it with?

Classic wedge salad, Buffalo wings, grilled steak, crispy potatoes, crudités, or on a burger. It also turns leftover rotisserie chicken into a respectable lunch.

Final Thoughts

This blue cheese dressing recipe is a five-minute upgrade that makes everything else on your plate taste dialed-in and intentional.

It’s creamy, punchy, and balanced, with just enough funk to keep things interesting. Make it once, tweak it to your taste, and watch your fridge become the most valuable player in your kitchen. Your salads, wings, and sandwiches won’t know what hit them.