Blue Cheese Salad Dressing


Blue Cheese Dressing


3 oz blue cheese, crumbled

3 tbls milk or buttermilk

2 tbls sour cream

1 clove garlic, minced (1 tsp)

1 tsp lemon juice

½ tsp Worcestershire sauce

¼ tsp ground mustard

¼ tsp salt

¼ tsp black pepper


Whisk together blue cheese, buttermilk, sour cream, garlic, lemon juice, Worcestershire sauce, pepper, mustard powder, and salt. Use an immersion blender if a smoother dressing is desired.

Allow to sit for 30 minutes to blend flavors. Dressing will thicken as it sits.

Store leftovers, tightly sealed, in the refrigerator for up to 5 days

4 servings, 118 calories per serving

Hack: Many grocery store delis cut and wrap blue cheese for the shelf. If you can’t find the size you’re looking for, ask a clerk to cut it for you.

Hack: Blue cheese can be frozen but it will lose some of its creaminess and flavor.

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8 Replies to “Blue Cheese Salad Dressing”

  1. Oh my, Cynthia this sounds incredible! I absolutely love blue cheese and hadn’t thought of making my own salad dressing! I will be sure to give this a try! Thank you for sharing a simple recipe! I hope mine comes out looking like the one in your post because it looks scrumptious! I bet this is nice on toast too!

    1. It’s never occurred to me to put blue cheese on toast or bread but I had another reader mention it as well.  Now I’ll have to try it!  Thanks for sharing!

  2. I love the blue cheese taste and smell although some members of my family don’t. My boyfriend, for instance, likes when it’s part of the recipe, like in this dressing, or if you add it to meat when you bake it, but he doesn’t like it on its own, on bread etc. I have to try this recipe and add it to an iceberg or lettuce salad, I bet it will be very tasty.
    Thanks for sharing!

  3. Wow, this looks great. I like that this recipe for Blue Cheese salad dressing uses a short list of ingredients that are easy to find (usually already in stock in my pantry or refrigerator). I wouldn’t have thought to wait for 30 minutes to allow the flavors to blend, but that is a very helpful time for beginners who are new to making this salad dressing. Thanks!

    1. Thank you for your comments!  I try to keep things simple…there’s nothing worse than searching the supermarket for that one thing you need to complete that recipe!!

  4.  I am French and the French love adding blue cheese in their salad dressing. I use a blue cheese called “Roquefort”. Your recipe is very different than mine because I use oil and not sour cream and buttermilk. It is creamier and that sounds so good! I will try it next time for a change!

    1. I’ve been to France on a number of occasions and I love the food there. Unlike some other countries, the ingredients are familiar but prepared differently.  My favorite French food is Croque Madame, which I’ve attempted to recreate here.  What do you think?  

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