Name: homemade chunky blue cheese dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 3/4 cup mayonnaise; 1/4 cup sour cream; 1 teaspoon Worcestershire sauce; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons distilled white vinegar; 2 tablespoons finely chopped fresh chives; 1 tablespoon buttermilk ((or heavy cream)); 4 ounces blue cheese, crumbled ((plus more for serving, if desired))

Once you taste this Homemade Chunky Blue Cheese Dressing, you’ll be convinced. There’s no going back to store bought after this one.

And wait until you see how quick and easy it is to whip up a batch.

All of the ingredients are quickly mixed together in a bowl…

Mayonnaise – Low fat mayo is not recommended here. I always use Chosen Foods Classic Mayo made with avocado oil. It’s non-GMO with no bio-engineered ingredients. And no toxic seed oil.
Sour cream – Stay with the full-fat version.
Worcestershire sauce – For a hint of umami.
Lemon juice – Freshly squeezed is best.
Distilled white vinegar – Adds tartness along with the lemon juice to offset the richness of the dressing.
Fresh chives – Welcome addition of color, flavor & texture.
Buttermilk – The tang of buttermilk is the perfect complement to the sweetness of the mayo.
Blue cheese – There are so many choices out there. Use what you love as long as it crumbles easily. I typically use a moderately priced Danish blue cheese to mix in with the dressing. Then save my favorite (fairly expensive) Point Reyes Original Blue to crumble on top when serving.

In a medium bowl, whisk together the mayonnaise and sour cream.
Add the Worcestershire, lemon juice, vinegar, chives, buttermilk and blue cheese.
Mix until fully combined.

Store in an airtight container in the refrigerator for up to one week.

What is the best way to enjoy your Homemade Chunky Blue Cheese Dressing?

No one will turn down extra crumbles to top it off when serving.
Top off your wedge salad with this awesome dressing. Add some crispy bacon – so good.
Offer as a dip with your Crispy Fried Artichoke Hearts or Crispy Sugar Snap Peas.
Or keep the whole thing low-carb when paired with some Cheesy Chicken Fritters.
On the low-carb path, couple your homemade goodness with a platter of trimmed raw veggies.
You get the idea.

homemade chunky blue cheese dressing

Adapted from The Modern Proper

Total crowd-pleaser. Delicious served as a salad dressing or dip.

Prep Time 5 minutes

Total Time 5 minutes

Servings 1.5 cups

Author Rosemary Stelmach

Ingredients

3/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
2 teaspoons distilled white vinegar
2 tablespoons finely chopped fresh chives
1 tablespoon buttermilk (or heavy cream)
4 ounces blue cheese, crumbled (plus more for serving, if desired)

Instructions

In a medium bowl, whisk together the mayonnaise, sour cream, Worcestershire, lemon juice, vinegar, chives, buttermilk and blue cheese until fully combined.
Store in an airtight container in the refrigerator for up to one week.

Recipe Notes

If you don't have buttermilk or heavy cream on hand, you can substitute with whole milk. The final result will still be delicious, just slightly less creamy.

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