Incredibly creamy and so very flavorful, this homemade blue cheese dressing will leave you wondering why you ever bothered with the store-bought stuff!

This is probably my favorite dressing. It’s so rich and creamy and its flavor is amazing. I am perfectly capable of eating it with a spoon, right from the jar – that’s how good it is! But fresh-cut veggies are obviously a great vehicle for consuming it, and so are salads.

When compared to store-bought varieties, there’s truly no comparison. This homemade dressing is tastier, creamier, and – just as important – it has a simple and short ingredients list.

Ingredients

You’ll only need a few simple ingredients to make homemade blue cheese dressing. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Sour cream: Generally speaking, I don’t oppose using low-fat sour cream in some of my recipes. But in this case, although it’s certainly an option, I much prefer to use the full-fat version, for the tastiest and creamiest result.

Mayonnaise: Just as in the case of sour cream, I opt for the real thing rather than go with low-fat versions.

Seasonings: I add just a pinch of kosher salt, black pepper, and garlic powder to the dressing for some extra oomph.

Blue cheese: It’s not difficult to dice or crumble blue cheese, but I usually use store-bought crumbled cheese. Any blue cheese works, but my favorites are Roquefort and Gorgonzola.

Water: This is optional and depends on whether you want to use this as a dip or as a salad dressing. If you want a salad dressing, you should mix a tablespoon or two of water into the mixture, to thin it out a bit.

Instructions

How to make blue cheese dressing? It’s easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

You start by mixing sour cream and mayonnaise in a medium bowl.

Next, you mix in salt, pepper, and garlic powder.

Now add the blue cheese crumbles and mix them thoroughly. Press on them to extract as much of their flavor as possible and incorporate it into the dressing.

If you’d like to use it as a dip for fresh veggies or for wings, you’re all done. If you’re using it as a salad dressing, stir in a bit of water to thin it out – start with one tablespoon.

How to use it

Well, as I said, I’ve been known to eat it with a spoon straight from the jar… other than that, here are a few more ideas:

Frequently asked questions

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Recipe card