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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.
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 200kcal


  • 3 ounces blue cheese crumbles (1/2 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


  • 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.


  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.


Serving: 0.25cup | Calories: 200kcal | Carbohydrates: 1g | Protein: 3g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 296mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg