Put away the bottled dressing and make your own buttermilk blue cheese dressing! All you need is a handful of ingredients and a few minutes to make a dressing so good you’ll wonder why you ever bought it premade at the store.
Blue cheese dressing is a favorite American salad dressing, gracing the classic wedge salad, served alongside chicken wings, used as a condiment for extra crispy potatoes or for Mediterranean cod. You will seldom find a restaurant or a grocery store which does not have blue cheese dressing on offer.
However, too much of that dressing is…let’s face it: substandard. It is generally premade out of a bottle with too much sugar and not enough blue cheese.
This recipe for buttermilk blue cheese dressing aims to change all that! Or at least change the dressing you have at your table. Because life is too short to eat food which is just okay. Demand better! And make your own blue cheese dressing.
How to Make Buttermilk Blue Cheese Dressing
Happily, making your own blue cheese dressing couldn’t be simpler.
Start by crumbling up the blue cheese. You’ll need at least 3 ounces of cheese. More if you like a stronger flavor or if you like to dress up your presentation by crumbling some cheese on top.
Then whisk together the sour cream, mayo, and buttermilk along with the garlic powder.
Add the blue cheese and mix in. Finish by adding salt and pepper as needed and then garnish if you wish with chopped chives or parsley.
What is the Best Cheese for Blue Cheese Dressing?
I find that a solid, middle of the road style of blue cheese works the best in dressing. Save your fancy blues for the cheese plate where they can shine on their own. What you are looking for is a cheese which has plenty of blue veins, a clean flavor, and is a little crumbly so it breaks up in your dressing nicely, leaving lots of chunks.
How to Make Blue Cheese Dressing Thicker or Thinner
The thinness of your blue cheese dressing is going to depend on the buttermilk.
Add a little less than called for if you want a very thick dip. Or a little more if you want a pourable dressing. Note that the dressing is going to thicken up in the fridge while it rests after you make it. So adjust the thickness when you take it out to use it. (Also note that it is much easier to thin it a bit than to thicken it up again! Err on the side of thicker if you aren’t sure how thick you want it later.)
More Homemade Salad Dressings
- Spicy Green Goddess Buttermilk Dressing
- Blueberry Vinaigrette Salad Dressing
- Fresh Raspberry Balsamic Vinaigrette
Need to know what to do with the rest of that buttermilk? Check out my 7 Reasons to Love Leftover Buttermilk.
If you try my recipe for Buttermilk Blue Cheese Dressing, I would love to hear from you in the comments with your experience and rating! You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.
– Happy Eating, Annemarie
Homemade buttermilk blue cheese dressing is creamy, chunky and simple to make! So much better than bottled dressing. Perfect for salads, wings, and vegetable platters.
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 tsp garlic powder
- 3 oz blue cheese
- kosher salt and freshly ground black pepper, to taste
- chopped fresh chives or parsley, optional
In medium bowl, whisk together the sour cream, mayonnaise, and buttermilk. Add the garlic powder and mix in.
Crumble the blue cheese and stir it into the dressing. Taste the dressing and adjust the seasons as needed: adding blue cheese, salt, and pepper until you are happy with the flavor.
The dressing will last for 4-5 days in the refrigerator when kept in a sealed container. You may wish to top the dressing with chives, parsley, or more blue cheese before serving.
- Make Ahead: The dressing is best made a few hours ahead so that the flavors have time to mellow and fully combine.
- Thickness: The dressing as written will be very thick when you take it out of the refrigerator. If you want a more pourable dressing, add buttermilk by the tablespoon until it is thin enough for you.