This homemade buttermilk blue cheese dressing is creamy, tangy, and packed with real blue cheese flavor. The kind of dressing that instantly upgrades salads, wings, burgers, and veggie platters. Made with a balanced blend of buttermilk, sour cream, and mayonnaise, it’s perfectly pourable yet rich enough to double as a dip.
Fresh garlic adds depth, a splash of vinegar brightens everything up, and a small pinch of sugar smooths out the tang without making the dressing sweet. Finished with chunky blue cheese crumbles and fresh chives, this dressing tastes bold, fresh, and unmistakably homemade.
If you’ve ever been disappointed by bottled blue cheese dressing like me, then this recipe will quickly earn a permanent spot in your fridge.
This recipe pairs perfectly with my Sticky Gochujang Chicken Wings!
Why you’ll love this recipe!
What ingredients do I need?
- Buttermilk: Adds tang and thins the dressing to a pourable consistency
- Sour Cream: Provides richness and body
- Mayonnaise: Creates a smooth, classic dressing base
- Garlic: Adds savory depth (fresh is best here)
- White Vinegar: Brightens and sharpens the flavor
- Granulated Sugar: Just enough to balance acidity
- Salt & Black Pepper: Enhances and rounds out flavors
- Blue Cheese Crumbles: The star; choose a bold, creamy variety
- Fresh Chives: Mild onion flavor and freshness
Recipe Variations
- Extra chunky: Increase the amount of blue cheese to 5–6 oz
- Extra tangy: Add an additional ½ teaspoon vinegar
- Creamier: Increase sour cream by 2 tablespoons
Pro Tips
- Use high quality blue cheese, it makes a noticeable difference!
- Leave some cheese crumbles larger for classic texture.
- Chill for at least 30–60 minutes before serving if you can for the best flavor. Plus it will thicken slightly as it rests.
- Taste after chilling and adjust seasoning as needed.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Buttermilk: Use milk with 1 teaspoon vinegar or lemon juice.
- Sour Cream: Greek yogurt can replace sour cream for a tangier, lighter version.
- White vinegar: Apple cider vinegar works in a pinch.
- Fresh garlic: Garlic powder may be used in a pinch (¼ tsp), though fresh is best.
- Chives: Scallions can replace chives if needed.
Dietary Substitutions
- Lower fat: Use light sour cream and light mayo
- Vegetarian: Ensure your blue cheese is made with vegetarian rennet
- Keto friendly: Omit sugar or replace with a pinch of monk fruit sweetener
Leftovers and Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- Stir before using, as natural separation may occur
But, I Still Have A Few Questions…
What type of blue cheese is best for homemade blue cheese dressing?
A creamy, flavorful blue cheese works best. Danish Blue, Gorgonzola, or a mild Roquefort-style cheese all blend well while still giving you those classic blue cheese chunks. Avoid very dry or crumbly cheeses, as they won’t melt into the dressing as nicely.
Can I make this blue cheese dressing ahead of time?
Yes and you definitely should. This dressing tastes even better after resting. Making it at least 30–60 minutes ahead allows the flavors to meld and the garlic to mellow.
How thick is this dressing?
This recipe creates a creamy but pourable blue cheese dressing. It’s perfect for salads but still thick enough to use as a dip for wings or veggies. If you prefer it thicker, reduce the buttermilk slightly.
Can I use this as a dip instead of a dressing?
Absolutely. For a thicker dip, reduce the buttermilk to ½ cup or add an extra tablespoon or two of sour cream.
Is this similar to restaurant style blue cheese dressing?
Yes, it’s very similar to classic steakhouse or wing blue cheese dressing, but fresher and more customizable.
Can I make it smoother?
You can, but this recipe is designed to be chunky. If you prefer a smoother dressing, mash some of the blue cheese into the base before folding the rest in, or briefly pulse it with an immersion blender.
Why is there sugar in this recipe? Will it taste sweet?
No, the sugar just helps to balance the flavors. It softens the sharpness of the vinegar and blue cheese without adding sweetness. You won’t taste it, but you’ll miss it if it’s gone.
How long does homemade blue cheese dressing last?
Stored in an airtight container in the refrigerator, it will keep for up to 5 days. Always give it a stir before using.
Why does my dressing thicken after chilling?
That’s completely normal. The fats in the sour cream, mayo, and cheese firm up slightly when cold. You can thin it with a splash of buttermilk before serving if needed.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Buttermilk Blue Cheese Dressing
Ingredients
- ⅔ cup buttermilk
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 garlic clove minced
- Large pinch granulated sugar
- Pinch salt
- 1 teaspoon white vinegar
- Pinch black pepper to taste
- 4 oz blue cheese crumbled
- 1½ tablespoons fresh chives chopped
Instructions
- In a medium bowl, whisk together the buttermilk, sour cream, mayonnaise, garlic, white vinegar, sugar, salt, and black pepper until smooth.
- Gently fold in the blue cheese crumbles and chopped chives, leaving some larger chunks if desired.
- Taste and adjust seasoning with additional salt, pepper, or vinegar.
- Cover and refrigerate for at least 30 minutes before serving for best flavor.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.