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Homemade Blue Cheese Dressing

February 17, 2014

By Kath Dedon


There’s no reason to buy commercial blue cheese dressing when you can make a vastly superior Homemade Blue Cheese Dressing in just a few minutes.

As with any recipe, use high quality ingredients for best results. I prefer Maytag Blue Cheese. Whichever blue cheese you choose, buy a small piece and crumble it yourself. The packages of already crumbled cheese do not have nearly as much flavor.

I chose Darigold 3.5% Bulgarian Buttermilk. I’m sure I have used this buttermilk before, but I had forgotten that it is much thicker than the Lowfat Buttermilk that I usually buy. The finished dressing, while absolutely delicious, was a bit thick. It worked well on the lettuce, but it was thick enough to be a dip.

We loved this Homemade Blue Cheese Dressing! I love the fact that the recipe makes just ¾ cup, the perfect amount for a small family.

Next time I’ll try it with Lowfat Buttermilk to make salad dressing. If I were to make a blue cheese dip, however, I’d definitely reach for the Cultured Bulgarian Buttermilk. It would be a perfect blue cheese dip to serve with Buffalo chicken wings and celery sticks!

Update 3/6/14: I have made the dressing with lowfat buttermilk and it is equally delicious. You can use whatever buttermilk you find. 🙂


Homemade Blue Cheese Dressing served over a wedge of iceberg lettuce

Homemade Blue Cheese Dressing!


Homemade Blue Cheese Dressing

(Adapted from a recipe in The Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America’s Most Trusted Food Magazine, by The Editors at America’s Test Kitchen)


(print the recipe)


Makes about ¾ cup


2½ ounces blue cheese, crumbled (about ½ cup)

3 tablespoons buttermilk (Lowfat and Bulgarian both work)

3 tablespoons sour cream

2 tablespoons mayonnaise

2 teaspoons white wine vinegar (I used white balsamic vinegar.)

¼ teaspoon honey

1/8 teaspoon garlic powder

2-3 drops Tabasco

1/8 teaspoon sea salt


Ingredients for blue cheese dressing_edited-1


1. Mash the blue cheese and the buttermilk together with a fork in a small bowl.

Blue cheese mashed in buttermilk


2. Stir in the remaining ingredients. Taste and adjust seasonings, if necessary.

Blue Cheese Dressing_edited-2

3. Cover and refrigerate for up to 14 days.


Maytag blue cheese


9 Comments leave one →
  1. February 18, 2014 8:11 am

    Great recipe! Happy to hear you enjoy our Bulgarian Buttermilk.

  2. February 20, 2014 7:10 pm

    You may not believe this, but I have real weakness for blue cheese dressing. Anything with blue cheese, really… and Maytag is one especially fine cheese.

  3. February 26, 2014 8:20 am

    Blue Cheese Dressing is one of my guilty pleasures. Don’t get buttermilk too often, but will have to look for that Bulgarian one, sounds fantastic. Hope all is well with you.

    • February 26, 2014 3:38 pm

      I just bought another head of organic iceberg lettuce, so I guess I just have to make this dressing again! 🙂 Thanks for stopping by, Gina!

  4. April 5, 2014 8:31 pm

    I don’t know if I can find Bulgarian buttermilk… but this looks delicious! Blue cheese dressing is such a treat- homemade even more fabulous 🙂

    • April 6, 2014 5:58 am

      I have since made it with regular lowfat buttermilk and it is equally delicious!


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