I love thick homemade blue cheese dressing! I think homemade dressings are much better than the store-bought kind. Of course, it is easier to just buy a bottle, but making homemade blue cheese dressing is so easy and worth it! This dressing is great on salads like a classic wedge or cobb. Since this homemade blue cheese is thick, it is also perfect as a dip for wings or vegetables. We make this frequently for our wings and salads. We know that you will love this homemade dressing as much as we do!
Homemade Blue Cheese Dressing
I love thick homemade blue cheese dressing! This dressing is great on salads like a classic wedge or cobb and is perfect as a dip for wings or vegetables. We make this frequently for our wings and salads.
- ¾ – 1 cup of good blue cheese crumbled*
- 1 cup mayo*
- 2/3 cup sour cream
- ½ teas course black pepper
- ½ teas onion powder
- ½ teas garlic powder
- ½ teas salt
- 1 T red wine vinegar
- Juice ½ a small lemon
Put all ingredients in a medium sized mixing bowl.
Before mixing, take a whisk and use it to smash / break up the blue cheese a little more*
Then mix with the whisk to combine all ingredients together.
If any blue cheese gets caught in the whisk, tap the whisk alongside the bowl to get the cheese out of the whisk.
Serve as a dressing or a dip.
Homemade Blue Cheese Dressing Recipe Notes:
Ingredients Notes: *
I usually get a block of blue cheese (.25-.35 oz).
Then I chop / crumble it until it about fills up a cup. Sometimes I will have enough to fill up a whole cup and sometimes it will fall a little short, like at about ¾. Either way it works out! Of course, it you want more blue cheese – add more, or if you want less, reduce the amount.
For the salt, I usually use either Sea Salt or Pink Himalayan Sea Salt.
For the mayo, I always use Hellman’s mayo.
Notes for Instructions: *
If you like your blue cheese chunky, pound it with the whisk just a few times. Pounding it a few times releases the blue cheese flavor into the dressing.
This pairs well with any salad, especially with a wedge or cobb. This is also perfect for a dip for wings or veggies.
This can be served immediately or made ahead. This lasts for up to a few weeks in the refrigerator (but also dependent on when the sour cream expires.
Check out some of my healthy dip recipes: Pimento Cheese Dip, Low Carb Cheese Sauce, Spinach Dip, Broiled Feta Dip with Patty’s Zesty Garlic Peppers, Roasted Eggplant and Red Pepper Spread, Roasted Parsnip Hummus, Roasted Summer Squash Pepper Dip, Roasted Zucchini Red Pepper Garlic Dip, Lemony Whipped Feta Dip with Patty’s Zesty Garlic Peppers.
Check out some of my salad recipes: Apple Blue Cheese Chopped Salad, Strawberry Spring Mix Salad, Irish Salad, Simple Arugula Salad, Korean Simple Salad, Green Bean Salad with Manchego Cheese and Truffle Honey White Balsamic Vinaigrette, Green Beans and Burrata Salad, Salad with Carrot Orange Ginger Miso Dressing, Arugula Salad with Lime Tahini Ginger Dressing, and Blueberry Arugula Salad with Fresh Lemon Vinaigrette.
Most of my produce that I use in my recipes are organic and from Misfits Market.
If you want to receive amazing organic produce at your door from Misfits Market, you can use my discount code: COOKWME-MB4HQY
Lurvz Kitchen Utensils:
The Lurvz Silicone Kitchen Utensil set has several tools that are great for serving and mixing salads! The color is beautiful as well.
Use my discount code JENNIE11 for 11% off on Amazon to get your own.
Did you notice the pretty bowl featured in this recipe?
I got this beautiful bowl set from Sweese.