This easy homemade blue cheese salad dressing recipe is creamy and contains just the right ingredients to make the blue cheese flavor shine. If you love blue cheese dressing as much as I do, then you’ve got to make some of this homemade blue cheese dressing.
Inspiration To Make This Creamy Dressing Recipe
When you buy blue cheese crumbles, they usually come in a tub. If you purchase it at your local grocery store, it usually comes in 4-ounce to 8-ounce sizes and costs around a dollar an ounce.
But, MaryJo bought this big 24-ounce tub of blue cheese at Sam’s club for $7.78. So when we ran out of store-bought blue cheese dressing, it was time to make my own homemade blue cheese dressing.
After experimenting with a variety of ingredients like dijon mustard, Worcestershire sauce, mustard powder, and olive oil, I settled on a recipe using simple ingredients.
My homemade salad dressing tastes just like Litehouse Brand that you would purchase at your local grocery store.
Ingredients in The Dressing
- Blue cheese crumbles
- Sour cream
- White wine vinegar
- White pepper
- Thinning liquid – water, milk, half and half, cream
By keeping the ingredients simple, the flavor of the blue cheese is definitely the star of the show.
Making the Dressing
Mix all the ingredients except the blue cheese and the thinning liquid in a medium sized bowl. Then add in the blue cheese crumbles. You might find that some of the blue cheese is in big chunks so these can be broken up with a fork if you would like.
The dressing mix will be pretty thick so to thin it, start with 1 or 2 tablespoons of liquid. I used half and half but water, milk, or cream could also be used. Keep adding very small amounts of liquid until you reach the consistency that you like. Be careful, it is easy to make the dressing too thin. You want something that can be spooned onto your salad.
The flavors in the dressing really come together after 2 to 4 hours in your refrigerator so it is good to make this ahead of when you will be using it.
To make the dressing more pourable as for a salad, 4 to 5 tablespoons of liquid may be necessary. The salads in the photos had 4 tablespoons added and the dressing is a nice “spoon it on” consistency.
Blue Cheese Dressing For Dips
Chicken wings and blue cheese dressing go together like peas and carrots. For this delicious combination, keep your dressing a little thicker.
And you can serve the dressing as a dip with veggies such as broccoli, carrots, celery sticks, and cauliflower.
This recipe makes about 1 1/2 cups and can easily be doubled or tripled. Keep the dressing refrigerated in an air-tight container. The dressing should keep for 7 to 10 days.
Blue cheese is good with:
- Baked potatoes
- Roasted vegetables
- As a topping for toasted baguette appetizers
- Baked chicken
- Buffalo wings
- Mac and cheese – mix in a little
- Wedge salad
Around this house, I usually make a small salad daily for dinner and blue cheese is our go-to dressing.
This simple recipe is easy to make and tastes every bit as good as store-bought. Give it a try.
And be sure to check out these tasty recipes:
- Seared beef tenderloin crostini
- Roasted beet tartare
- One-pot chicken alfredo
- Cold pasta salad
- Southwest dressing recipe
Homemade Blue Cheese Salad Dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 4 oz. blue cheese crumbles (2/3 to 3/4 cups)
- 1/4 tsp. white wine vinegar
- 1/4 tsp. kosher salt
- 1/4 tsp. sugar
- 1/8 tsp. white pepper
- Liquid for thinning, water, milk, half and half, cream
- Mix all the ingredients but the cheese and thinning liquid in a medium sized bowl.
- Add the blue cheese crumbles and use a fork to break up any extra-large hunks of cheese. Skip this if you like chunky blue cheese dressing.
- Stir in 1 to 2 tablespoons of your preferred thinning liquid. Continue to add liquid a tablespoon at a time until you have your desired consistency.Refrigerate in an air-tight container until ready to use.
- The nutrition information is based on adding 4 tablespoons of half and half to thin the dressing and serving size of 2 tablespoons of dressing.
- Remaining dressing should be kept refrigerated in an air-tight container for up to 10 days.