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Homemade Chunky Blue Cheese Dressing (BEST EVER)

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This Best Ever Homemade Chunky Blue Cheese Dressing is cool, creamy, tangy, and full of chunky blue cheese crumbles. It’s incredibly easy and delicious! 

This Best Ever Homemade Chunky Blue Cheese Dressing is cool, creamy, tangy, and full of chunky blue cheese crumbles. It's incredibly easy and delicious! Guys…this is seriously the BEST EVER homemade chunky blue cheese dressing. I know, I know; tons of recipes claim to be the ‘best ever’, but believe me when I say…this is THE BEST EVER Chunky Blue Cheese.  Blue cheese is just one of those things, you either like it or you hate it. I happen to LOVE it, and will pretty much put it on whatever I can. There have been many times when I have thought that whatever I am eating is just a vessel for the sauce or dip. This is why blue cheese makes the perfect veggie dip…because all you can taste is the blue cheese. If you are a fan of the cool, creamy, tangy, chunky blue cheese, then you HAVE to try this. Seriously..make this right now.

This Best Ever Homemade Chunky Blue Cheese Dressing is cool, creamy, tangy, and full of chunky blue cheese crumbles. It's incredibly easy and delicious! 

With the exception of the actual blue cheese, you most likely have everything for this chunky blue cheese dressing in your pantry or fridge, which is another reason I love it so much. When I was making it, I really wanted to use buttermilk, but guess what? I didn’t have any. So what to do? Just make buttermilk yourself – all it takes is some milk and vinegar – easy peasy. This homemade chunky blue cheese dressing would also be fabulous on your favorite wedge salad, or wings, or a buffalo chicken lettuce wrap or sandwich….or in a straw…however you eat it, it will be fantastic – I promise.

This Best Ever Homemade Chunky Blue Cheese Dressing is cool, creamy, tangy, and full of chunky blue cheese crumbles. It's incredibly easy and delicious! 

I do have a few tips for you though – one, make this Chunky Blue Cheese Dressing and let it sit in the fridge AT LEAST four hours. Please, please, please. If you don’t follow this very important tip, this may just turn out not to be the best ever, and I can’t have that. It must be the best ever, so you have to let this bad boy meld it’s flavors in the fridge at least four hours.  The second tip, use real blue cheese and crumble it yourself. You can by chunks of this stuff in the produce/deli/cheese section of your grocery store.  If you absolutely can’t find it because you live in the middle of nowhere, then fine, use pre-crumbled blue cheese…it might not be as good, but it will still be delicious.

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4.94 from 31 votes
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The Best Ever Homemade Chunky Blue Cheese Dressing

This Best Ever Homemade Chunky Blue Cheese Dressing is cool, creamy, tangy, and full of chunky blue cheese crumbles. It's incredibly easy and delicious! 

Ingredients
  • 1/3 cup milk
  • 1 tsp white vinegar
  • 5 ounces blue cheese , crumbled
  • 1/3 cup + 1 TBS sour cream
  • 1/4 cup mayonnaise
  • 4 tsp white wine vinegar
  • 1/2 tsp granulated white sugar
  • 1/4 tsp garlic powder
  • 1/8 tsp freshly ground black pepper
  • dash of salt
Instructions

  1. In a medium bowl mix milk and 1 tsp white vinegar; let sit for 5 minutes, stir. Add crumbled blue cheese to mixture, and mash with a fork until they are well combined.

  2. Add sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, black pepper, and salt; mix with fork to combine well.

  3. Pour into mason jar or other container and seal tightly. Let set in fridge for at least 4 hours. Remove, stir, and serve on your favorite foods!

Recipe Notes
  • If you have buttermilk, you can use 1/3 cup in place of the milk and 1 tsp white vinegar.
  • Will last in the fridge for up to 30 days in a sealed container.
  • Makes just under 2 cups.

NUTRITIONAL INFORMATION (using 2% milk to calculate): Per 2 TBS serving: calories 70, fat 6 grams, saturated fat 3 grams, cholesterol 12 mg, sodium 168 mg, carbohydrate 1 g, fiber 0 g, sugars 0 g, protein 2 g

For the ENTIRE recipe (about 2 cups): calories 1121, Total Fat 99 grams, Saturated Fat 42 grams, Cholesterol 187 mg, Sodium 2695 mg, Total Carbohydrate 17 grams, Dietary Fiber 5 grams, Sugars 7 grams, Protein 36 grams.

This Best Ever Homemade Chunky Blue Cheese Dressing is cool, creamy, tangy, and full of chunky blue cheese crumbles. It's incredibly easy and delicious! 

Reader Interactions

Comments

  1. Hi Allyson!
    I just found your site when searching for the blue cheese dressing recipe—-Yes, this a winner but I ramped mine up a tad with actual crushed garlic and a dash of hot sauce. Hope to get some more tasty ideas from what looks like to be a wonderful food sharing website. Thanks a bunch!

    Reply

  6. Absolutely the best blue cheese dressing! Made it yesterday AND again today and I was surprised how easy it is to make with ingredients I already had on hand the only thing I had to run out and buy was the blue cheese! No more of the ready made stuff at the store. Your homemade version is a household favorite. Thank you for sharing 😊

    Reply

  7. I can now stop looking for the best blue cheese dressing because I have found it with this one. Delicious although next time I will add a crushed garlic clove rather than garlic powder as I like a stronger garlic flavour.

    Reply

  9. I made this last night for xmas eve– we used St. Agur blue cheese, so it was quite decadent and very delicious. We served it over kale salad with golden beets and apples– highly recommend!!! 10/10

    Reply

  10. I made this tonight following the recipe with the exception of adding fresh garlic and a squeeze of lemon juice. I was licking the spoon it was so good. I will definitely bookmark for the future. Yum yum 👅

    Reply

  11. 5 stars
    This was amazing. I used avocado mayo and left out the sugar. I will never buy the bottled junk again. Thank you for a great recipe.

    Reply

  12. What in heck ever happened to Hellman’s blue cheese? I used to love that and my supermarket stopped selling it along with Sally Sherman potato salad?

    Reply

  13. 5 stars
    I made this earlier today and I thought it was great! I decided to stir and test it after a 4-5 hours of sitting in the fridge, to my disappointment…it is completely runny, It is no longer thick and chunky, any thought? I am prepping for our super bowl party tomorrow, but I might have to start over with this. BTW, I used buttermilk.
    Carmen

    Reply

  14. 5 stars
    This is a delicious dressing. Used Roquefort. The tiny amount of sugar really evens it out, but trying it pre and post sugar, I think I liked it better without it. More tang! Used a very small amount of crushed garlic.

    This recipe has ruined store bought.

    Reply

  15. 5 stars
    Don’t know if this really is the best ever blue cheese dressing, but I made it yesterday and I won’t be looking for another with which to compare it. Fabulous. All one needs is a bunch of leafy greens and this dressing. Heaven. Thanks so much.

    Reply

  16. 5 stars
    This really is delish! I didn’t have sour cream so substituted low fat Greek yogurt. Nice and thick and very tasty!

    Reply

  19. I make it without the sugar and it’s Delish! Can we get breakdown on ingred list so I can figure out how many weight watcher points per serving?

    Reply

      • Allyson I have a 5lb bag of blue cheese crumbles . I would love to put up some blue cheese dressing , but have no idea how to jar anything I can’t
        heat up . Would you know how to can it ?

        Reply

  20. 5 stars
    Bought myself a pellet smoker so put the first batch of pulled pork on to cook. Decided to get some blue cheese crumbles to put on top of sandwich. Than decided why not some bc dressing. Heck what a find I’ll be hard pressed to stop eating this stuff. Can’t wait for it to set and didnt….had to try it out. Pork will be done in another 4 hours and so will the dressing. Can’t wait! Thanks so much

    Reply

  21. 5 stars
    Blue cheese is my favorite dressing. I had never made it before, but I followed the directions as per the recipe. This was, by far, the absolute best Blue Cheese dressing I have ever had.I’m putting some on a wedge salad and Angus New York strips, tonight. Thanks for sharing!!!

    Reply

  22. 5 stars
    Thanks for the recipe Allyson! I just made my first batch of it. I used 1 minced garlic clove in place of the powder. I licked the mixing bowl clean! Now it’s a 4 hour wait.. 🙂

    Thanks again!

    Jim

    Reply

    • Jim – I know how you feel…I actually have to stop myself from making it because I WILL EAT IT ALL!!! Too good! So happy you liked it!

      Reply

  23. 5 stars
    Hi Allyson.

    I made this recipe a couple times now. I absolutely love it!! I do substitute a clove of fresh garlic for the garlic powder.

    Thank you so much!

    Jim

    Reply

  24. Try some finely chopped dill for a wonderful twist. I also use real garlic when possible too. Worcestershire sauce also adds a bit more umami to it.

    Reply

  26. Just made this for a special anniversary date night in. It’s wonderful tasting. I don’t think I’ll ever buy this dressing again. Thank you.

    Reply

  27. 5 stars
    This is the best recipe I’ve made for blue cheese dressing and I’ve tried many! I think one of the keys to this recipe is the first 2 steps, letting the milk and vinegar sit for 5 min and then mixing the blue cheese together with the “buttermilk” – this is DELISH! I made it exactly as written. I used Hellman’s mayo (store didn’t have Dukes which I usually use) and Boars Head Blue Cheese. Yummy!!! 5star recipe!

    Reply

  28. This sounds like a great recipe. I’m trying to make everything from scratch and not use store bought condiments. But this recipe calls for mayo, and that is a store bought condiment. Do you know what I could use to replace the mayo?

    Reply

    • Homemade mayo?
      1 large egg yolk
      1 1/2 teaspoons fresh lemon juice
      1 teaspoon white wine vinegar
      1/4 teaspoon Dijon mustard
      1/2 teaspoon salt plus more to taste
      3/4 cup canola oil, divided
      PREPARATION
      Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
      Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

      Reply

  29. 4 stars
    Agree with those who suggest omitting the sugar. No need to “balance out” the “tang.” And using Miracle Whip would be heresy in my book.

    Reply

  30. Much as we love bleu cheese dressing, it would still take us about 2-3 weeks to finish a 2 cup batch. How long is the (refrigerated) shelf life of this recipe?

    Reply

  31. OK! Maybe this really IS the very best! Had a craving for a wedge with homemade roquefort dressing and I found this, and OMG, i ate wedges every day til the dressing was GONE. A few weeks later, I wanted to make it again, but I couldn’t find the recipe! Looked EVERYWHERE, and finally gave up and made the “classic” recipe that kept popping up. Guess what? I was seriously disappointed. It wasn’t NEARLY as good as this one. And now I’m stuck with a pretty large batch. Well, I went all-out, determined to find this one again, and after a major sleuthing expedition, I finally found it! YAYYYY!! Printed it right out, and it’s safely in my recipe folder now, never to be lost again. BTW, I used homemade kefir instead of buttermilk. Fabulous. Thanks!!

    Reply

    • Oh wow!!! I am so happy you ended up finding it again! I love this recipe too and I don’t make it nearly enough! Thanks so much for your kind words! Happy holidays!

      Reply

  39. 5 stars
    Nothing beats a homemade dressing. I will be making this for my meal prep salad next week. Can’t wait!

    Reply

  43. This dressing is absolutely delicious as mentioned in the posts already. I made it exactly per the recipe. Does anyone know the nutrition information? I’m a diabetic and will definitely adjust my other foods so this can be in my meal plan!

    Thank you!

    Reply

    • Nancy- the ingredients can be plugged into a nutrition calculator to figure out the information, however I went ahead and did it for you. For the ENTIRE jar of dressing the nutrition is as follows: calories 1121, Total Fat 99 grams, Saturated Fat 42 grams, Cholesterol 187 mg, Sodium 2695 mg, Total Carbohydrate 17 grams, Dietary Fiber 5 grams, Sugars 7 grams, Protein 36 grams. Remember this recipe makes about 2 cups of dressing.

      For a 2 TBS serving, it would be about: calories 70, Total Fat 6 grams, Saturated Fat 3 grams, Cholesterol 12 mg, Sodium 168 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Sugars 0 g, Protein 2 g

      Reply

  45. I have been looking for a great Chunky Blue Cheese dressing, I liked the ingredients in yours and the many positive comments. I tried it, but found that it thinned out after a day or two in the jar in the fridge.
    it started out thick and perfect for a salad dressing, it has good flavor especially with a good Blue Cheese.

    How can I keep the original consistency?

    Reply

    • Bob, I am sorry that happened, but I am not sure because I haven’t experienced that. Did you try mixing it up before serving after a few days? Sorry I am not more help!

      Reply

      • I tried mixing it, still watery.
        what kind of mayonnaise do you use?
        I used miracle whip, don’t know if this is the cause?

        Reply

        • 5 stars
          Bob, Miracle whip in my experience is too sweet for this lovely tangy dressing..also, Miracle whip is runnier than regular mayonnaise after sitting a few days. I would use regular mayonnaise next time.

          Reply

          • 5 stars
            That solved the problem, I also cut back on the white wine vinegar, that smoothed out the flavor.
            Thank you, great dressing

            Reply

  46. I HAVE MADE THIS RECIPE TWICE AND IT IS QUITE GOOD, BUT VERY “BLUE CHEESEY”. I HAPPEN TO LIKE IT VERY STRONG HOWEVER IT MIGHT BE A BIT MUCH FOR SOME. WHEN REFERRING TO THE AMOUNT OF BLUE CHEESE, ARE YOU REFERRING TO 5 OUNCES BY WEIGHT OR 5 OUNCES BY VOLUME?

    Reply

  48. 5 stars
    Hi Allyson.

    I posted on here a couple times already. I just made this recipe again and it’s chilling. But what I wanted to tell you is I wrote the recipe onto a recipe card just in case I’d lose this link or website. My family and I love it that much.

    Thanks again.
    Jim

    Reply

  49. 4 stars
    Excellent recipe. I’ve been on Keto for a while now and looking for a Blue Cheese dressing to use with no luck. I basically modified your recipe by substituting whole fat Kefif (basically like buttermilk with even less sugar), avocado mayo, powdered stevia (instead of sugar), and doubling the vinegar. Amazing. I know it may sound like I changed a lot but these were just substitutes. Even better a couple days after making it. Thank you–I have Blue Cheese Dressing Once Again!

    Reply

  54. Is there anyway to can it so it can sit sealed on a shelf until needed . I have a large bag of blue cheese and don’t want to loose it .

    Reply

    • Laurie- Unfortunately I don’t know anything about canning, so I don’t know about that. You can however FREEZE blue cheese: To freeze blue cheese crumbles, tightly seal original packaging and place in freezer; if freezing for longer than 2 months, place package inside a heavy-duty freezer bag in order to prevent freezer burn.

      Reply

  56. 5 stars
    This recipe is bomb!!! Best blue cheese dressing I’ve ever eaten! I live in the UK and it’s really hard to find decent blue cheese dressing here so I started buying Wish-Bone from specialty American importers at inflated prices. Then during lockdown, I couldn’t even get that! A friend suggested I try making my own so an internet search brought me here. I used buttermilk and the dressing turned out so good, I couldn’t stop eating it! I’ll never go back to store-bought. A few friends have asked for the recipe so I’ve sent them here. Thanks so much for sharing this!

    Reply

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