There's something about a good blue cheese dressing that makes a simple meal feel fancy. It's thick, a little tangy, with just enough texture to keep it interesting-and it comes together in about ten minutes.
A Little Note From My Kitchen
This is one of those things I like to prep on Sunday.
It doesn't take much time, but it changes the way the rest of the week feels. When something like this is already sitting in the fridge, dinner comes together faster, and you don't have to think as hard about it.
It also just tastes better than anything you're going to grab at the store.
One night, it ends up on a wedge salad. Another night, it's on the table with a batch of wings. And if there's still a little left by the end of the week, it usually turns into a quick snack with whatever vegetables I have in the fridge.
It's simple, but it carries you through a few meals without feeling repetitive-and that's usually what I'm after.
~ Holly ❤️
Why This One Works
- You get both a smooth base and chunky texture
- The flavor has more depth than bottled versions
- It holds up well in the fridge for a few days
- It works across multiple meals without getting old
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Mayonnaise - gives it that creamy base
- Sour cream - adds a little tang and balances the richness
- Buttermilk - thins it just enough and adds that classic flavor
- Fresh lemon juice - keeps it bright
- Worcestershire sauce - adds depth in the background
- Garlic granules + fresh garlic - layered flavor without being overpowering
- Sugar - just a small amount to round things out
- Salt + black pepper - to bring everything together
- Blue cheese - some mixed in, some left chunky
- Chives (optional) - a little freshness at the end
How to Make Homemade Blue Cheese Dressing
Start by whisking everything together in a bowl except the blue cheese. You want it smooth and fully combined before you add anything chunky.
Add about half of the blue cheese and gently mash it into the dressing. This builds flavor into the base instead of just having it sit on top.
Then fold in the rest of the blue cheese (and chives if you're using them), keeping some larger pieces intact.
Transfer it to a mason jar, cover, and let it sit in the fridge for at least 30 minutes before serving.
Tips for Success
- If it feels too thick, add a splash of buttermilk
- If you like it chunkier, add a little more blue cheese at the end
- Taste before serving-some blue cheeses are saltier than others
Ways to Use It Throughout the Week
- Drizzled over a wedge salad
- Served alongside Buffalo Wings
- Spread on a Burger
- As a dip for raw veggies
Frequently Asked Questions
It will keep in the fridge for about 4-5 days in a sealed container.
You can use any blue cheese you like. Milder options like a young Gorgonzola or Roquefort blend in smoothly, while stronger varieties will give the dressing a more pronounced flavor.
Add small amounts of buttermilk, milk, or even cream to achieve a pourable consistency.
Homemade blue cheese dressing is generally low-carb and keto-friendly, especially compared to store-bought versions.
One Last Thing
This is one of those small things that make the rest of the week easier. It's already there when you need it, and it ends up working its way into a few different meals without much effort.
And if it disappears before the week is over, that usually tells you everything you need to know.
More Recipes You Can Prep Ahead
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Homemade Blue Cheese Dressing
Ingredients
- ⅓ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- 1 ½ teaspoons fresh lemon juice
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic granules
- ¼ teaspoon freshly grated garlic or garlic paste
- ¼ teaspoon sugar
- ½ teaspoon coarse salt
- Pinch of cracked black pepper
- ¼ cup crumbled blue cheese divided
- 1 tablespoon finely chopped chives optional
Instructions
- In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, lemon juice, Worcestershire sauce, garlic granules, fresh garlic, sugar, salt, and pepper until smooth.
- Add half of the blue cheese and gently mash it into the dressing.
- Fold in the remaining blue cheese and chives, keeping some larger crumbles for texture.
- Transfer to a small mason jar, cover, and refrigerate for at least 30 minutes before serving.
Notes
- Add a splash of buttermilk if you want it thinner
- Taste before serving-blue cheese can vary in saltiness
- This size is perfect for a couple of salads, for dipping veggies in throughout the week, or a wing night
| Calories | 210 |
| Fat | 21g |
| Saturated Fat | 6g |
| Carbohydrates | 2g |
| Sugar | 1g |
| Protein | 3g |
| Sodium | 380mg |
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