Make a Fresh Blue Cheese Dressing in No Time
Tangy blue cheese dressing is the perfect topper for wedge salads and a delicious dip for buffalo wings or raw vegetables, all of which help to satisfy hungry family members while dinner is cooking. That zesty cheese flavor is something the whole family loves, but the store-bought stuff just doesn't have the same zing as freshly made homemade dressing. And, let's face it, you don't always remember to pick it up at the grocery store. Use this recipe to quickly whip up a batch of dressing using your favorite type of blue cheese as the base.
With just a few ingredients, you can make this slightly spicy salad dressing and wing-topper yourself, customizing its consistency to be as thick or thin as you'd like. Prepping the ingredients is a breeze, it requires no cooking and it's ready almost immediately for use. Plus, with a tasty topping like this, your kiddos are sure to eat their veggies.
Total Time: 20 minutes | Prep Time: 10 minutes | Serves: 6 to 8
- 6 ounces blue cheese, any variety
- 1/3 cup buttermilk
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1/8 teaspoon cracked black pepper
- 1/8 teaspoon Tabasco sauce
- 1/2 teaspoon Worcestershire sauce
- Pinch of kosher salt
- Using a fork, crumble the blue cheese in a small bowl until you have little chunks. Set aside the crumbled cheese.
- In a medium-size bowl, combine the buttermilk, sour cream, mayonnaise, lemon juice, black pepper, Tabasco sauce, Worcestershire sauce and kosher salt.
- Stir the ingredients in the bowl until completely combined.
- Gently fold in the crumbled blue cheese so it stays a bit chunky.
- Cover the bowl with plastic wrap and chill the dressing in the refrigerator for 10 minutes before serving.
If you want your blue cheese to be thicker, substitute more sour cream for the buttermilk in this recipe. For thinner sauce, increase the buttermilk or add a bit of regular milk to it.
To make blue cheese with a very soft consistency easier to crumble, freeze it for a few minutes.
Store leftovers in a covered bowl or container for up to five days in the refrigerator. To save time, you can also make this dressing ahead of time and store it in the fridge.
You can substitute Greek yogurt for the sour cream in this recipe.
Chop up one thin-sliced scallion or 1/2 teaspoon of garlic powder and stir it in for more flavor, if desired.
Susan Paretts has contributed to a variety of publications about nutrition including Livestrong, Food & Nutrition, Healthfully, Real Simple, Our Everyday Life and the Houston Chronicle, among others. Her expertise is in healthy eating, vegan choices and organic foods.