Blue Cheese Dressing Recipe

Gather and measure

Measure all ingredients. Crumble the blue cheese finely with a fork so it will disperse through the dressing; reserve about 2 tablespoons for garnish if desired.

If you prefer a very smooth dressing, mince the garlic finely or mash it into a paste with the side of a knife. For a milder garlic flavor, use roasted garlic or omit.

Combine mayonnaise and sour cream

In a medium bowl, whisk together 1 cup mayonnaise and 1 cup sour cream until smooth and homogenous.

Add creaminess and tang

Whisk in 1/2 cup buttermilk and 1/4 cup Greek yogurt (if using) until fully incorporated. The buttermilk controls final thickness; add up to 2 tablespoons more for a thinner dressing or reduce to 1/3 cup for thicker.

Stir in 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon Dijon mustard. These add brightness and depth to the dressing.

Add the garlic (mashed or minced), 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, and 2 drops hot sauce if using. Whisk until the seasoning is evenly distributed and taste; adjust salt, pepper, or lemon to balance flavors.

Fold in cheese

Gently fold 3/4 cup crumbled blue cheese into the dressing with a rubber spatula or spoon. For chunkier dressing, leave larger crumbles; for a smoother, more integrated flavor, mash about half the crumbles into the dressing with the back of the spoon before folding in the remainder.

If you prefer a very smooth, emulsified dressing, pulse the mixture 2–3 times in a food processor or blender (briefly) to evenly distribute the cheese, then stir in reserved crumbles for texture.

Transfer the dressing to an airtight container. Stir in optional 1 tablespoon chopped fresh chives if using and top with the reserved 2 tablespoons blue cheese crumbles for garnish.

Refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld. Before serving, whisk briefly and taste; adjust seasoning with extra salt, lemon, or buttermilk to reach desired consistency and flavor.

Store refrigerated in an airtight container for up to 5–7 days. Stir or shake before using; if thickened too much, thin with a little milk or buttermilk, 1 tablespoon at a time.