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This really easy blue cheese dressing recipe is tangy, creamy, and has irresistible crumbles of cheese! It’s the tastiest pairing with hot wings, vegetables, or a wedge salad.
You may also like my Remoulade Sauce or Honey Mustard Dipping Sauce next.
Why you’ll love it
I rarely have buttermilk on hand and hate wasting it, so I am really excited to bring you this homemade blue cheese dressing without buttermilk! It’s gloriously tangy without being overpowering, and the proportions are perfect so it’s not too funky or over-salted.
This simple blue cheese dressing is creamy and flavorful, quick and easy to make at home, better than a bottle or jar, and you can customize the flavors to suit your tastebuds. You also don’t need a food processor or blender. It doesn’t get much easier than that!
What you’ll need
- Mayo and sour cream – the creamy, tangy base of the emulsion. Use full-fat for that optimal thick texture.
- White vinegar and fresh lemon juice – for acidity and a punch of citrusy freshness
- Worcestershire sauce – one of my go-to flavor enhancers
- Garlic powder and onion powder – for lots of savory depth
- Blue cheese – this earthy, complex cheese is the star! You can buy a container of blue cheese crumbles (my preference) or crumble your own from a wedge.
Helpful tips
- As tested and written, the S&L kitchen found this perfectly balanced. However, as with all homemade salad dressings and sauces, it’s always a good idea to taste and adjust as needed to get the ideal flavor and texture for you!
- E.g., if you want it less thick to drizzle over a salad, add a splash of milk or water.
How to make blue cheese dressing
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Stir together all the ingredients (except for the blue cheese) in a medium prep bowl until smooth and combined well.
Fold in the blue cheese until you reach the consistency you’d prefer. Taste it and adjust, then chill in the fridge if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my metal prep bowl and fave melamine spoon pictured that comes in fun colors.
- I like to store homemade dressings and dips in a mason jar.
- These magnetic measuring spoons are great for the seasonings (and don’t get separated in the drawer).
Substitutions and variations
- You could add a bit of chopped fresh parsley (or even dill) for a pop of color/extra fresh flavor.
- I don’t add salt & pepper to this dressing since blue cheese is generally quite salty and I don’t think it needs the pepper, but feel free to add either/both.
- If you’re someone who finds vinegar very acidic, start with half the amount and then adjust after tasting the dressing. You can also use a pinch of sugar to balance it.
What to serve with blue cheese dressing
- I love it as a dip with my Crispy Air Fryer Chicken Wings, and it’s especially tasty as a cooling complement to my Air Fryer Buffalo Wings.
- Make a classic wedge salad! Cut up a head of iceberg lettuce into quarters and top with Crispy Bacon, diced tomatoes, and sliced red onions.
- It’s a really tasty dip for your veggies (or crudites if you want to be fancy), so serve it with your appetizer platter along with my Deviled Eggs and Easy Jalapeño Poppers at your next party!
Leftovers and storage
- Store in an airtight container in the fridge for up to 5 days. It won’t last as long as store-bought varieties, but the freshness it what sets it apart.
- Like most other dressings, I don’t recommend freezing blue cheese dressing.
More easy dressing/dip recipes
If you made this chunky blue cheese dressing, please leave a star rating and review below! Hearing from readers is the best. Or tag me on Instagram!
Easy Blue Cheese Dressing
Ingredients
- 1/4 cup mayo
- 1/4 cup sour cream
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 ounces crumbled blue cheese see note
Instructions
- Add all ingredients except for the blue cheese to a medium prep bowl and stir together until smooth.
- Add in the blue cheese crumbles and stir until your desired consistency is reached. Taste and adjust as needed. Serve immediately or refrigerate 30+ min before serving for a thicker dressing.
Notes
- This dressing is quite chunky. If you prefer a smoother consistency, you can stir the blue cheese in more vigorously. It’s also quite heavy on the blue cheese, so you can always add less, taste, and build up to it if you prefer.
- I don’t add salt & pepper to this dressing since blue cheese is quite salty and I don’t think it needs the pepper, but feel free to add either/both.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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