Blue Cheese Dressing

This post may contain affiliate links. For more information, please see our affiliate policy.

This made-from-scratch recipe for Blue Cheese Dressing is from an old-fashioned Kansas City steakhouse that has long been closed. It’s simple, delicious, and perfect on your next wedge salad.

A bowl of blue cheese dressing.

Recipe ingredients:

Blue cheese ingredient shot.

Ingredient notes:

  • Blue cheese: You’ll need some for the salad dressing and more to scatter on top. If you don’t care of blue cheese, substitute ranch dressing and shredded cheddar cheese.
  • Buttermilk: Adds beautiful acidity to the dressing. You can make your own by pouring 1 cup full-fat milk into a bowl. Stir in 1 tablespoon lemon juice or plain white vinegar and let sit for 10 minutes to curdle and thicken.

Step-by-step instructions:

  1. Add blue cheese, sour cream, buttermilk, scallions, and lemon juice into the bowl of a food processor. Pulse until the scallions are finely chopped.
  2. Pour the contents into a bowl and mix in the mayonnaise by hand. Season to taste with salt and pepper. If you prefer a chunky blue cheese dressing, add more crumbles. Pour into jars and refrigerate to store.

Recipe tips and variations:

  • Yield: One batch of the recipe makes almost 2 cups of luscious dressing.
  • Storage: Stored in the fridge, the dressing should last at least 5 to 7 days after you make it. This recipe has some lemon juice (instead of chemical preservatives found in store-bought dressings) so it can stay fresh for a while.
  • Use the food processor: It’s tempting to just mix everything up in a bowl to save on clean-up, but I find the blade of the processor minces the scallions into the dressing better than I ever could.
  • Serving suggestions: Enjoy with raw or roasted vegetables as a dip, or make a spinach salad with roasted beets. A spoonful on a grilled burger is pretty fabulous, too. Or serve it with sliced onions and summer tomatoes as an impromptu salad.

A wedge salad on a plate.

More ways to enjoy blue cheese dressing:

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
A bowl of blue cheese dressing.

Blue Cheese Dressing

This made-from-scratch recipe for Blue Cheese Dressing is from an old-fashioned Kansas City steakhouse that has long been closed. It's simple, delicious, and perfect on your next wedge salad.
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings (¼ cup each)
Course Salad
Cuisine American
Calories 201
5 from 8 votes

Ingredients 

Instructions 

  • In the bowl of a food processor, add blue cheese, buttermilk, sour cream, scallions, and lemon juice. Pulse until the scallions are finely chopped.
  • Pour the dressing into a bowl and mix in the mayonnaise by hand. Season to taste with salt and pepper. If you prefer a chunky blue cheese dressing, add more crumbles.

Notes

  1. Blue cheese: You’ll need some for the salad dressing and more to scatter on top. If you don’t care of blue cheese, substitute ranch dressing and shredded cheddar cheese.
  2. Buttermilk: Adds beautiful acidity to the dressing. You can make your own by pouring 1 cup full-fat milk into a bowl. Stir in 1 tablespoon lemon juice or white vinegar and let sit for 10 minutes to curdle and thicken.
  3. Yield: One batch of the recipe makes almost 2 cups of luscious dressing.
  4. Storage: Stored in the fridge, the dressing should last at least 5 to 7 days after you make it. This recipe has some lemon juice (instead of chemical preservatives found in store-bought dressings) so it can stay fresh for a while.
  5. Use the food processor: It's tempting to just mix everything up in a bowl to save on clean-up, but I find the blade of the processor minces the scallions into the dressing better than I ever could.
  6. Serving suggestions: Enjoy with raw or roasted vegetables as a dip, or make a spinach salad with roasted beets. A spoonful on a grilled burger is pretty fabulous, too. Or serve it with sliced onions and summer tomatoes as an impromptu salad.

Nutrition

Serving: 0.25 cupCalories: 201kcalCarbohydrates: 1gProtein: 3gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 22mgSodium: 266mgPotassium: 61mgFiber: 0.1gSugar: 1gVitamin A: 182IUVitamin C: 1mgCalcium: 76mgIron: 0.1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I’ve made this dressing recipe before and it is wonderful for salads or wings or whatever you chose to serve it on or over ! I’ll definitely be making it again !5 stars