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.

Recipe ingredients:

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.

More ways to enjoy blue cheese dressing:

• Wedge Salad (shown above)
• Roasted Beets
• Blanched Green Beans
• Buffalo Chicken Dip

Blue Cheese Dressing

By Meggan Hill

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 mins

Total Time 10 minutes mins

Servings 8 servings (¼ cup each)

Course Salad

Cuisine American

Calories 201

5 from 8 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 3 ounces blue cheese crumbles (½ cup, see note 1)
• ▢ 1/4 cup buttermilk (see note 2)
• ▢ 1/4 cup sour cream
• ▢ 2 scallions coarsely chopped, green parts only
• ▢ 1 tablespoon fresh lemon juice
• ▢ 3/4 cup mayonnaise
• ▢ Salt and freshly ground black pepper

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

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Meggan Hill

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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.

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