Blue Cheese Dressing

A creamy, smooth, and chunky dressing made with crumbled blue cheese, mayonnaise, buttermilk, sour cream, and a dash of hot sauce and chives. Better than most store-bought ones. It's the tastiest blue cheese dressing you'll ever have in your life!

Makes about 2 cups of dressing

Course Condiment

Cuisine American

Diet Gluten Free

Prep Time 10

Chill Time 2

Total Time 2 10

Servings

Calories 71kcal

Author Imma

Ingredients

1 cup (224g) mayonnaise
½ cup (60g) crumbled blue cheese
¼ cup (62g) sour cream
1 tablespoon (15ml) freshly squeezed lemon juice
1 teaspoon (5g) minced garlic
½ teaspoon (3g) kosher salt
1 tablespoon (12g) sugar (optional)
1 tablespoon (15ml) white vinegar (white wine and apple cider vinegar also work well)
½ teaspoon (1-2g) freshly ground black pepper
1 tablespoon (3g) fresh chives
1 teaspoon (5g) hot sauce
1 teaspoon (5g) Worcestershire
1 teaspoon (2-3g) grated onion
¼ cup (60ml) buttermilk (see notes)

Instructions

In a medium bowl, mix the mayonnaise, half of the blue cheese, sour cream or yogurt, lemon juice, garlic, salt, sugar, vinegar, black pepper, chives, hot sauce, Worcestershire, and onion until smooth. A whisk, fork, or food processor works fine.
Stir in the remaining blue cheese, then add the buttermilk a little at a time until you reach the desired consistency.
Refrigerate for about 2 hours before serving so the flavor develops and the dressing thickens.

Notes

The dressing will last for about 2 weeks in the refrigerator. Store in a glass jar for the best shelf life.
For blue cheese dip, use less buttermilk for a thicker consistency. And for a pourable salad dressing, use more buttermilk.
A blender (an immersion blender works even better) is an easy way to mix the ingredients.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition