Creamy Blue Cheese Dressing

CondimentBlue CheeseSalad Dressing

Ditch the bottled dressing and make bold, creamy blue cheese dressing at home in mere minutes! You probably have everything you need already in your fridge!

Photography Credit: Sally Vargas

I’m just going to say it: Cheese is my favorite food group. And blue cheese is my gold standard. It is salty and strong and just a little bit stinky. Those words are music to my ears.

Once about every three years I will buy a bottle of salad dressing as an experiment. I may use it a few times before its expiration date and then toss it, while cursing myself for allowing it to take up valuable refrigerator real estate for an unjustifiable amount of time. I have conducted this experiment long enough to know that bottled salad dressing is not for me.

And I don’t mean to be bossy, but it shouldn’t be for you either. (Okay, I’m bossy.) The ingredients for this dressing are stirred together in a bowl in practically no time, and the resulting dressing is so much creamier and zingier than store-bought brands. It’s a win-win!

Best Blue Cheese Dressing

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A dry, crumbly cheese (as opposed to creamy) that is also robustly flavored and not too mild is best in this salad dressing. Cheeses like Maytag Blue, Stilton, Roquefort, and dry Gorgonzola are all good choices.


Store the dressing in the fridge for up to five days.

Blue Cheese Salad Dressing


The Classic Wedge Salad with iceberg lettuce is an all-time favorite for blue cheese dressing. Sturdy or crunchy greens such as romaine, kale, endive, and radicchio hold up well with this bold dressing. Try it on this salad of mixed greens with grapes and walnuts. It would also be delicious tossed with chilled, cooked green beans or on a BLT or Cobb Salad.


Creamy Blue Cheese Dressing Recipe

  • Prep time: 15 minutes
  • Yield: 1 cup


  • 1 tablespoon finely chopped shallots
  • 2 tablespoons white wine vinegar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1/3 cup buttermilk
  • 1/2 cup crumbled blue cheese (about 2 1/2 ounces)
  • 1 teaspoon chopped chives (optional)


1 Marinate the shallots: In a bowl, stir the shallots, vinegar, lemon juice, salt, and pepper together. Let sit for 10 minutes to soften the flavor of the shallots.

2 Add remaining ingredients: Whisk the mayonnaise and buttermilk into the vinegar and shallot mixture. Add the cheese, and mash any large chunks against the side of bowl (you still want a few smaller crumbles). Stir in the chives, if using.

Store in the refrigerator for up to 5 days.

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Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

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8 Comments / Reviews

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Did you make it? Rate it!

  1. Heidi Henderson

    This tastes nothing like Blue Cheese Dressing. Would not recommend.


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  2. Linda

    So easy and delicious! And I know exactly what is in it.


  3. mario

    It came out so good that we ate it with a spoon


  4. Vee

    So good! I happened to be out of buttermilk and used sour cream instead with great results.


  5. Yasmin

    Do you think you could use yogurt as a sub? Or sour cream? Love blue cheese but have a strong aversion to mayo. We also have this blue cheese sauce, which you can use as a dressing and it doesn’t have mayo in it.

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