Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

    Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

    (414)
    1save
    10min


    369 people made this

    About this recipe: Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavour and nice sweetness with a great creamy and chunky balance. You can also use this as a dip for Buffalo Chicken Wings!

    Ingredients
    Makes: 6 servings

    • 70 g blue cheese
    • 45 ml buttermilk
    • 45 g sour cream
    • 30 ml mayonnaise
    • 10 ml white wine vinegar
    • 1/4 teaspoon sugar
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon salt and freshly ground black pepper

    Directions
    Prep:10min  ›  Ready in:10min 

    1. In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

    Whole milk may be used in place of buttermilk for a milder flavor. Dressing may be refrigerated in an air-tight container for up to two weeks.

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    Reviews and ratings
    Global ratings:
    (414)

    Reviews in English (414)

    by
    341

    One of the best blue cheese dressing recipes ever. Triple or quadruptle all ingredients except the blue cheese and then add cheese to taste. You will want to keep a supply on hand.  -  16 Feb 2004  (Review from Allrecipes US | Canada)

    by
    252

    This was awesome! I didn't have buttermilk, so I just mixed the vinegar into the milk first and let it sit for about 15 minutes to thicken. I won't be buying dressing in the jar anymore.  -  09 Mar 2006  (Review from Allrecipes US | Canada)

    by
    193

    I made "wedge" salads last night and made this dressing to go with. I did use reduced fat mayonnaise and reduced fat sour cream but other than that I made no other adjustments. Quite good--the kids even liked it which surprized me! Next time, I'd increase the garlic powder but that's purely personal preferance. I'll use this recipe again.  -  31 Mar 2012  (Review from Allrecipes US | Canada)

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