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 pour 1 cup full-fat milk into a bowl. Stir in 1-2 tablespoons 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:

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.
5 from 6 votes
Prep Time 10 mins
Total Time 10 mins
Servings 8 servings
Course Salad
Cuisine American
Calories 200

Ingredients 

  • 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 pour 1 cup full-fat milk into a bowl. Stir in 1-2 tablespoons 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: 0.25cupCalories: 200kcalCarbohydrates: 1gProtein: 3gFat: 20gSaturated Fat: 5gCholesterol: 21mgSodium: 296mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 182IUVitamin C: 1mgCalcium: 77mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

Culinary School Secrets
Pro-level tricks to transform your cooking!

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.

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