Easy Blue Cheese Dressing
This easy blue cheese dressing makes a creamy, tangy dressing that’s perfect for every day salads but also works great as a party dip!
Homemade blue cheese dressing made with only four ingredients tastes better than any bottled dressing you can buy at the store. Even better it goes together quickly and easily!
Table of contents
Easy Blue Cheese Dressing
- Simple ingredients. All you need are FOUR ingredients.
- Budget-friendly alternative to expensive store-bought brands and tastes better than the more inexpensive options at the store.
- So versatile. It works as either a dressing for salads but also a dip.
- So creamy and flavorful. It’s perfectly rich and creamy but also full of flavor thanks to the vinegar and tangy blue cheese.
- Blue Cheese Crumbles: I prefer using blue cheese that’s already been crumbled to make the preparation easier. Of course, you could buy it in a block and crumble it yourself.
- Mayonnaise: I prefer using Hellman’s but you can use any brand, but I recommend using a high-quality mayo for the best flavor.
- Heavy Cream: Thins out the dressing while adding richness to the dressing and keeping it deliciously creamy.
- White Wine Vinegar: This vinegar is milder in flavor than others. If you want to swap it, I’d suggest apple cider vinegar or rice vinegar which are also relatively mild in flavor.
How To Make Chunky Blue Cheese Dressing
- Food Processor: Add the blue cheese crumbles, mayo, heavy cream, white wine vinegar, salt, and pepper to your food processor and process until it’s smooth and creamy.
- Pour: The dressing into a bowl and cover it tightly. Refrigerate for at least an hour but overnight is even better.
- Add: When you’re ready to serve, add the rest of the blue cheese crumbles to the dressing and stir to combine.
Tips For Making The Best Blue Cheese Dressing
- Give the dressing more time to rest. This enhances the flavor and also gives it more time to thicken up and set.
- Reserve half of the blue cheese for the end. This is what gives you the big chunks of blue cheese that taste so good in the dressing. If serving in a bowl, you can even sprinkle some of them on top.
- Don’t feel like you need to buy the most expensive blue cheese. Pick one you enjoy and go with it!
What To Serve With Blue Cheese Dressing
- Use it as a dip. Add it to any crudité tray for parties or gatherings. It goes great with your favorite spicy buffalo chicken wings and bbq wings.
- We love using it to dip our french fries and tater tots in too!
- Drizzle it over the top of your favorite salads, buddha bowls, or grain bowls.
- Replace the dressing in your favorite pasta salad, macaroni salad, or coleslaw for something a bit different.
Frequently Asked Questions
No! They have similar ingredients but are quite different in flavor and texture. Blue cheese is a much richer and creamier dressing than ranch. In addition, a real blue cheese dressing doesn’t add the same combination of herbs that flavor ranch dressing.
It’s not different. Gorgonzola is a popular type of blue cheese along with Roquefort and Stilton cheese. You can use any of them interchangeably as they will all have the signature tangy, intense flavor you are looking for when making blue cheese dressing.
- Store leftovers in the fridge for up to one week.
- It’s not recommended to freeze it.
If you’ve tried this Easy Blue Cheese Dressing recipe, please rate the recipe and leave a comment below. I love hearing about your experience making it and it also helps anyone else making the recipe too.
- 2 4 oz. container blue cheese crumbles
- 1 cup mayonnaise
- 1 cup heavy cream
- 2 Tablespoons white wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Pour 1 4 oz. container of blue cheese crumbles, mayo, heavy cream, white wine vinegar, salt, and pepper into a food processor. Process until smooth.
- Pour dressing into a bowl. Cover and place in the refrigerator for at least 1 hour or overnight is best.
- After an hour or right before serving, mix in the other 4 oz. container of blue cheese crumbles.
- Store. The dressing in the fridge for up to one week. It’s not recommended to freeze it.
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