Homemade Blue Cheese Dressing

It keeps in the fridge for several days, and you can use it in so many ways - with veggies, salads, wings, and more. When compared to store-bought varieties, there’s truly no comparison. This homemade dressing is tastier, creamier, and - just as important - it has a simple and short ingredient list. But fresh-cut veggies are obviously a great vehicle for consuming it, and so are salads.

Ingredients

You’ll only need a few simple ingredients to make this homemade blue cheese dressing. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Sour cream: Generally speaking, I don’t oppose using low-fat sour cream in some of my recipes. But in this case, although it’s certainly an option, I much prefer to use the full-fat version, for the tastiest and creamiest result.Mayonnaise: Just as in the case of sour cream, I opt for the real thing rather than go with low-fat versions.Seasonings: I add just a pinch of kosher salt, black pepper, and garlic powder to the dressing for some extra oomph.Blue cheese: It’s not difficult to dice or crumble blue cheese, but I usually use store-bought crumbled cheese. Any blue cheese works, but my favorites are Roquefort and Gorgonzola.Water: This is optional and depends on whether you want to use this as a dip or as a salad dressing. If you want a salad dressing, you should mix a tablespoon or two of water into the mixture, to thin it out a bit.

Instructions

Making this homemade dressing is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

You start by mixing sour cream and mayonnaise in a medium bowl.Next, mix in salt, pepper, and garlic powder.Now add the blue cheese crumbles and mix them thoroughly. Press on them to extract as much of their flavor as possible and incorporate it into the dressing.If you’d like to use it as a dip for fresh veggies or for wings, you’re all done. If you’re using it as a salad dressing, stir in a bit of water to thin it out - start with one tablespoon.

Expert tip

The dressing will have the best flavor and the creamiest texture if you use full-fat versions of all the ingredients. I find it better to make it rich and creamy and use it sparingly than to be disappointed with a thin, watery dressing.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a couple of ideas for you:

You can make this dressing with just sour cream, using ½ cup of sour cream instead of ¼ cup sour cream and ¼ cup mayonnaise. I do feel that the mayonnaise adds exceptional creaminess and flavor, though.Try adding a pinch of onion powder in addition to garlic powder.

Serving suggestions

As I said, I’ve been known to eat this amazing dressing with a spoon straight from the jar… other than that, here are a few more ideas:

Use it as a dip for fresh-cut veggies such as carrot sticks, celery, or lightly steamed (still crunchy) broccoli and cauliflower florets.Thin it out and use it to dress salads. I love it drizzled on arugula salad! It goes really well with the peppery sharpness of the arugula.The classic choice would be to serve it alongside buffalo wings or buffalo cauliflower.Drizzle it on top of buffalo chicken lettuce wraps.Or drizzle it over fairly bland microwave-steamed vegetables that could use some extra flavor, such as microwave broccoli, microwave cauliflower, and microwave asparagus.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to five days. Give them a stir before serving them and add a bit of water if the dressing has thickened up while stored.

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