Homemade Blue Cheese Dressing is so rich, creamy, and delicious that you may never use store-bought again.
Some people are Team Ranch, and others are Team Blue Cheese. I don’t get it: why can’t we just love both? I know I do! I’ve heard people say that blue cheese dressing is just ranch with the crumbly cheese in it, but that’s very far from the truth. Ranch is typically made with buttermilk, mayo, and lots of spices and herbs, where all the ingredients meld together to produce its distinctive taste. But Blue Cheese Dressing, including the recipe we have here, proudly features one dominant flavor and it comes from the namesake ingredient: blue cheese!
I don’t want to get too science-y here, but what makes blue cheese its very own thing is the blue or green veining swirling within it and that comes from the Penicillium mold that is introduced during the cheese-making process. Don’t let the word ‘mold’ put you off: it’s what gives blue cheese its one-of-a-kind rich flavor. And while blue cheese has been around for ages, the earliest mention of Blue Cheese Dressing was in the 1928 Edgewater Beach Hotel Salad Book (but it was called Roquefort Dressing then, named after the famous French variety).
This Blue Cheese Dressing is crazy delicious! So rich and creamy, with a vibrant, robust flavor that is simply out of this world. The addition of white wine vinegar to the sour cream and mayo creates the irresistible tang, and either earthy or bright blue cheese (it all depends on which kind you use) creates a perfect balance of flavors and textures. And this dressing takes just minutes to make (though you will have to wait at least an hour for all of the ingredients to meld together in the fridge). It’s worth the wait, though, to indulge in this heavenly concoction that is perfect for salads, sandwiches, dipping, and… wings!!
The original Buffalo Wings, created in 1964 by the owner of the Anchor Bar in Buffalo, NY, were served with Blue Cheese Dressing, and who are we to argue with the O.G.? Serve these Wings with this Blue Cheese Dressing (and some cut-up carrots and celery, too).
Types of Blue Cheese
Blue cheese can be an acquired taste. Some versions are really pungent—some cheese connoisseurs even say funky—but other types are mild and sometimes described as earthy or even lemony. There are a great many types of blue cheese, way more than the few I’m going to describe here, but these are probably the most well-known and the most available in your grocery store.
Widely considered to be the original blue cheese, Roquefort comes from France and is a sheep’s milk cheese with a semi-hard, creamy yet crumbly texture and a very sharp, salty taste. Italian Gorgonzola, a cow’s milk cheese, comes in two ways: Gorgonzola Dolce, which is creamy with a mild, buttery flavor, and Gorgonzola Piccante, which is more crumbly and rich. The English have their beloved classic Stilton, which can only be called Stilton if it is produced in Derbyshire, Leicestershire, or Nottinghamshire and is made according to a very strict code. Next, we have the Spanish Cabrales, which can be made from either cow, goat, or sheep’s milk, but the milk has to be raw and unpasteurized. And although there are many other types of blue cheese, I’m going to end here with Maytag, an American blue that was developed in Iowa in 1941 by Frederick L. Maytag II (grandson of the founder of Maytag appliances) with milk from his father’s herd of Holstein cows—it’s creamy, savory, rich, and tangy, and…my favorite choice for this Blue Cheese Dressing.
FAQs & Tips
How to Make Ahead and Store?
This Blue Cheese Dressing can be stored in an airtight container in the refrigerator for up to 7 days. It can also be frozen for up to 6 months, but the sour cream can separate during the freezing and thawing process, which will affect the dressing’s texture and taste. We think the best thing to do is make small batches and just store them in the fridge.
Is there a way to give this dressing some heat?
Where there’s a will, there’s a way, right? Actually, it’s pretty easy. You can add some crushed red pepper flake in Step 3 when you’re adding the other seasonings. Or you can add some drops (as many as you like) of your favorite hot sauce once everything else is mixed together.
Serving Suggestions
Although it has a surprising number of uses (which I will prove in a minute), Blue Cheese Dressing is made for salads and is wonderful on pretty much any salad you choose. But the most popular one for Blue Cheese Dressing is probably The Wedge: you can easily make your own by cutting a head of iceberg lettuce into wedges and topping it with crumbled Bacon, chopped-up Hard Boiled Eggs, some sliced cherry tomatoes, and this Blue Cheese Dressing (I also like to add some Pickled Onions). A traditional Cobb Salad also has bacon and chopped egg, but it includes Chicken and crumbled Blue Cheese. It is usually in a clear vinaigrette, but I think it’s even better with this Blue Cheese Dressing instead (and, while not traditional, some chopped Orange Rosemary Pecans on top add the perfect crunch).
Because Blue Cheese Dressing has such a wonderful, creamy thickness and packs so much flavor, it is perfect for dipping; you can make a raw veggie platter or one with Grilled Asparagus, Grilled Green Beans, Roasted Carrots, and Fried Green Tomatoes. This dressing is also amazing on sandwiches: my favorite is Brisket on slices of Challah with Roasted Peppers and plenty of Blue Cheese Dressing. Have you ever had Quattro Formaggi Pizza? As the name says, it’s a 4-cheese pizza, usually with mozzarella, blue, fontina, and Parmesan. What I like to do is slather the Pizza crust with Whipped Ricotta, then the shredded mozzarella and grated Parm. Then, the minute it comes out of the oven, drizzle Blue Cheese Dressing all over it! You’ll thank me for this later!
Blue Cheese Dressing Recipe
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1 tablespoon white wine vinegar
- 1/4 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- In a medium bowl, whisk together mayonnaise and sour cream until smooth.
- Add the crumbled blue cheese and white wine vinegar, and stir to combine.
- Season with garlic powder, salt, and black pepper. Adjust the seasoning according to your taste.
- For a thinner consistency, you can add a little milk or buttermilk, mixing until you reach the desired thickness.
- Refrigerate the dressing for at least an hour before serving to allow the flavors to meld together.
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