TIP OF THE DAY: Homemade Creamy Blue Cheese Dressing | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Homemade Creamy Blue Cheese Dressing – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Homemade Creamy Blue Cheese Dressing

Creamy blue cheese dressing. Photo courtesy
Wisconsin Milk Marketing Board
  To our palate, the best blue cheese dressing ever is from Kathryn’s Cottage.

But it isn’t sold near us, so if we haven’t gotten around to ordering it online, we need to make our own. Our first tip: Buy a decent blue cheese: Gorgonzola, Roquefort, whatever. It’s the major flavor component. You don’t need to buy the very finest; but don’t go for the cheapest unless you can taste it first, to see that it’s up to par.


  • 4 ounces blue cheese plus 1 ounce crumbled
  • 4 tablespoons mayonnaise
  • Juice of 1 lemon (2-3 tablespoons)
  • 5 ounces sour cream
  • 1 teaspoon whole grain mustard
  • 2 scallions, white and green, thinly sliced; or
    minced chives
  • Salt and freshly ground pepper


    1. BLEND all ingredients until smooth, except final ounce of crumbled blue cheese. Stir in the crumbles. Season with salt and pepper.

    2. CHILL for at least 1 hour before serving; taste and adjust seasonings as necessary.



  • Baked potatoes, used instead of sour cream
  • “Blue” cole slaw, pasta salad, macaroni salad, layered salad
  • Burgers, roast beef, ham, turkey or veggie sandwiches
  • Chicken tenders and wings
  • Cobb salad, iceberg wedge salad (TIP: dried cherries are delicious in blue cheese salads)
  • Dip for crudités
  • Pasta, used instead of sauce (toss with gnocchi, wilted arugula and fresh-cracked pepper)
  • “Red, white and blue” potato salad with red and blue/purple potatoes, blue cheese dressing, crumbled bacon and chives
  • Sliced beef, grilled chicken, lamb, or pork salad, with strips of grilled meat, on greens with pickled red onions and blue cheese dressing
  •   artisan-blues-wmmb-230
    There are many different blue cheeses. Buy a good one for this recipe. Photo courtesy Wisconsin Milk Marketing Board.


    After you taste this recipe, you’ll know how you want to adapt it for next time, to achieve your ideal blue cheese dressing.

  • More creaminess? Increase the sour cream and decrease the mayo.
  • More lemony? Add the zest from the lemon.
  • More sweetness? Eliminate the mustard and lemon juice.
  • More/less cheesy? Adjust the amount of cheese accordingly. First, either increase or eliminate the final blue cheese crumbles.
  • More tanginess? Substitute 1 tablespoon rice wine vinegar (or other mild vinegar, like white balsamic) for the lemon juice and substitute buttermilk for the sour cream.

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