When it comes to salads, dressings can make or break a healthy meal. While I’m typically a vinaigrette girl, this creamy, tangy, pleasantly funky Blue Cheese Dressing is always welcome on my table! It’s the best of both worlds: slightly acidic yet creamy with great texture and fresh flavors. The other thing I love about this recipe is that it only involves a mixing bowl and a whisk! No need to dirty a blender. Oh, and it tastes so much better than store-bought dressing (and doesn’t have any additives or thickeners!) 😉
One of my favorite salads ever is a wedge salad, and part of that is down to the creamy, dreamy blue cheese dressing. If you’re not in the habit of making your own salad dressings, give it a try! You might be surprised at what a difference it can make when you’re able to tweak the flavors exactly to your liking. For example, if you’re not into blue cheese, you can easily swap it for feta or goat cheese when making this easy salad dressing. What’s even better is that I start this recipe with homemade buttermilk (just milk and lemon juice), so there’s no need to buy a whole carton of the store-bought stuff that might go to waste!
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Gather all of your ingredients.
Make the buttermilk: Pour 1 Tbsp lemon juice into 1 cup whole milk to make buttermilk. Let it stand for about 5-10 minutes to thicken slightly.
Make the dressing: Add the buttermilk, ¼ cup blue cheese crumbles, ¼ cup mayonnaise, ⅓ cup sour cream, ½ tsp garlic powder, ½ tsp onion powder, 1 Tbsp minced parsley, ½ tsp black pepper, ½ tsp salt, and ½ tsp sugar to a medium-sized mixing bowl.
Whisk well to combine the ingredients. Pour your freshly made buttermilk blue cheese dressing into an airtight container, and enjoy!
This blue cheese salad dressing is a must for a classic wedge salad, but it’s also delicious when swapped for the blue cheese crumbles in a hearty Cobb salad. Try drizzling it over my pear, celery, and pecan salad instead of the spiced vinaigrette—it’s such a fun combo. And, of course, it’s perfect with buffalo wings (or buffalo cauliflower wings if you don’t eat meat!), as a dip for crunchy veggies, or slathered on a turkey burger. I also think it makes a great spread for wraps and sandwiches when you want something creamy with a little tang.
Keep your homemade blue cheese dressing in an airtight container in the fridge. It’s best used within 3-5 days, but it may last a little longer. As a general rule, it’ll stay good for as long as the milk and sour cream is still fresh. Give it a good shake or stir before serving.
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