Blue Cheese Dressing
Blue cheese dressing is a classic recipe most commonly paired with wedge salads. It is a rich and creamy dressing perfect for tossing with salads or used as a dip for vegetables and chicken wings.
It is a super easy sauce to make and you will probably already have most ingredients at home already. Ten minutes is all that’s needed to make this fresh and tangy dressing that is sure to be a dressing staple in your household.
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Dressing Ingredients
Blue Cheese: Any type of blue cheese will work in this recipe, all you have to do is pick your favorite type.
Sour Cream & Mayonnaise: This is what makes up the body of the dressing. Any type can be used but full-fat versions will create more richness and creaminess.
Buttermilk: Buttermilk gives the recipe an extra kick of flavor and also thins out the mixture making it into a dressing. This can also be omitted if you want to make it into a thicker dip.
Seasoning: Lemon juice, fresh parsley, and garlic powder are used to enhance the flavors of the blue cheese without overpowering it.
How to Make Blue Cheese Dressing
- Mix all ingredients in a bowl until fully combined.
- Season as desired.
- Store in the refrigerator for 1 week.
Blue Cheese Dressing Tips
- Switch out sour cream or mayonnaise for plain Greek yogurt for a lighter dressing.
- Fresh chives can be added for extra flavor.
- Dressing can be left chunky by hand mixing it or blended in a food processor so it is smooth.
- Make sure the blue cheese is crumbled into small pieces so it is distributed throughout the sauce more.
Storage Instructions
Store in a sealed container for up to 1 week in the refrigerator.
Other Recipes to Try
Blue Cheese Dressing
Ingredients
- ½ cup sour cream
- ⅓ cup mayonnaise
- 3 tablespoons blue cheese crumbles
- 2 tablespoons buttermilk
- 1 tablespoon lemon juice
- 2 teaspoons parsley chopped
- ¼ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Combine all ingredients in a small bowl and mix until combined.
- Season with salt and pepper to taste.
- Store in an air tight container for up to 1 week in the refrigerator.
So so tasty and yet so easy to make. Thanks for the recipe