Made with large crumbles of pungent blue cheese, this creamy homemade blue cheese dressing is the perfect choice for dunking chicken wings, drizzling over salad, or dolloping onto your baked potato.
I have been a fan of blue cheese my entire life, and will happily try any variety that comes my way. (As an aside, if you feel the same way and happen upon a wedge of St. Agur, give it a try. It's seriously decadent!) So, it's no surprise that a bowl of creamy dip laden with chunks of funky, pungent cheese is my go-to for dipping, dunking, and spooning directly from the bowl. You might be surprised to discover just how quickly you begin to feel the same way.
Why You'll Love This Recipe
- It's an easy dressing recipe that can be used anywhere you need a boldly flavored dip or dressing.
- It can be prepared in just 5 minutes and can be made in advance.
- You can scale the recipe to make as much as you need.
Ingredients and Substitutions
- Sour cream--I recommend using full-fat sour cream for the creamiest, most flavorful dip.
- Blue cheese--Use a firm or semi-firm blue cheese here. Very soft cheeses tend to clump and don't disperse well through the dip. See below for choosing the right type of blue cheese to suit your taste. Always give your cheese a sniff before purchasing. Good cheese should have a slightly nutty or meaty aroma. Avoid anything that smells of ammonia.
- Buttermilk--You can use regular or low-fat buttermilk for this recipe. The higher the fat content, the thicker the dip will be.
How to Make Chunky Blue Cheese Dressing
- Combine the sour cream, mayonnaise, buttermilk, and spices in a bowl.
- Fold in the crumbled cheese. Cover and refrigerate until you're ready to serve.
Choosing Your Blue Cheese
There are many varieties of blue cheese to choose from and it can be a little overwhelming if you're not familiar with them. I do recommend using a semi-firm or firm cheese, but the strength of the cheese that you use is completely up to your preference. Here are some details to help you narrow it down:
- Danish Blue--This is the one you'll likely find at your local supermarket, packaged into a triangle-shaped container. It has a mild nutty flavor and is a great choice if you prefer a mild blue.
- Gorgonzola--This has a creamier flavor than Danish blue, but is still mild and the texture can range from soft to firm and crumbly. Aim for one that is more crumbly. Avoid using Cambozola, as it's very soft.
- Stilton--This has a stronger flavor than the mild Danish or Gorgonzola varieties, and is a great choice for anyone who enjoys the pungent flavor of blue cheese. It also has a firm texture, making it great for crumbling.
- Maytag--A strong, crumbly blue that has a sharp, tangy bite. A good choice if you want a strong blue cheese flavor.
- Roquefort--The strongest of the blues, this one has a pungent flavor and aroma.
Ways to Use Blue Cheese Dressing
This simple dressing can be used anywhere you'd use a bottled salad dressing or dip. Some of my favorite uses include:
- As a dipping sauce for grilled chicken wings, raw veggies, or pretzel chips
- A topping for campfire baked potatoes
- Drizzled over a tossed green salad or wedge salad
- Used as a spread on your favorite sandwich recipe
- Spooned over Buffalo chicken tacos
FAQs
Yes. Actually, I think this chunky blue cheese dressing recipe benefits from having a couple of hours to hang out in the fridge before serving. You can make the dressing up to 5 days before serving and store it in the fridge in a sealed container.
I don't recommend freezing it. The texture can change when thawed and it may become watery or grainy.
Tips and Troubleshooting
- If you want the dressing to be runnier, thin with a little milk or buttermilk until you reach your desired consistency. If you prefer a tangier dressing, add a couple drops of lemon juice.
- Store leftover dip in a sealed container in the fridge for up to 5 days. If the dip begins to separate, give it a stir before serving.
- This recipe is suitable for gluten-free diets.
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Recipe
Homemade Chunky Blue Cheese Dressing
Ingredients
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons buttermilk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- 2 ounces blue cheese broken into large crumbles
- Freshly cracked black pepper
Instructions
- In a medium bowl, stir together the sour cream, mayonnaise, and buttermilk. Add the garlic powder and onion powder and stir well. Season to taste with salt.
- Fold in the crumbled blue cheese. Cover and refrigerate until serving.
- Crack some black pepper over the top just before serving.
Notes
- Texture and flavor--If you want the dressing to be runnier, thin with a little milk or buttermilk until you reach your desired consistency. If you prefer a tangier dressing, add a couple drops of lemon juice.
- Storage--Store leftover dip in a sealed container in the fridge for up to 5 days. If the dip begins to separate, give it a stir before serving.
- Dietary--This recipe is suitable for gluten-free diets.
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