Creamy Bleu Cheese Dressing

My husband is a huge wedge salad fan. I think he really just likes the bacon bits and the blue cheese but maybe I’m wrong and it’s the tomatoes and iceberg…..nahhhh, it’s the bacon and bleu cheese!! I’m making him a lovely dinner tonight so this afternoon I whipped up a quick batch of my homemade bleu cheese dressing. It’s much better fresh and made with light ingredients–I use fat-free sour cream, low-fat mayonnaise and skim milk. The bleu cheese is full fat, however. Can’t change that!

In a small mixing bowl, whisk the sour cream, mayonnaise and the milk together. Add the white wine vinegar, Worcestershire sauce and lemon juice, mixing well. Stir in the garlic powder, salt and black pepper. Now to add the good stuff: crumble the bleu cheese a little at a time using a fork to mash the cheese so it mixes well with the other ingredients. I believe it is really important to use good bleu cheese (such as stilton) for truly great flavor. Average bleu cheese has a much milder almost bland taste. Also, I like my dressing chunky so I don’t cream it 100%. If you like it totally creamy, use a hand immersion blender to mix to desired consistency. If it’s too thick, you can add a little milk to thin. Refrigerate in airtight jar until ready to use. Dressing will last in refrigerator for a week. Now off to make the bacon….

Ingredients:

⅓ cup light mayonnaise
⅓ cup fat-free sour cream
1 tbsp skim milk
1 tbsp white wine vinegar
1 tsp Worcestershire sauce
1 tbsp fresh lemon juice
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
3 ounces bleu cheese

Makes ¾ of a cup.

Tips for Success

Homemade bleu cheese dressing is about as easy as it gets, but a few little things make a big difference. Start with cold ingredients and whisk the creamy base until it is completely smooth before you add the cheese. Then fold in the crumbles gently so you keep those nice chunks.

• Let the dressing rest in the refrigerator for at least an hour before serving. The garlic and bleu cheese flavors really come together as it sits.
• Taste before you add all the salt. Bleu cheese is naturally salty, and a stronger cheese may need less.
• Buy a wedge of cheese and crumble it yourself. Precrumbled cheese is often coated to keep it from clumping and tends to taste milder.
• Use a clean spoon every time you dip into the jar so the dressing keeps its full week.

Ingredient Swaps and Variations

If you prefer, you can use full fat mayonnaise and sour cream for a richer dressing, or swap the sour cream for plain Greek yogurt for a tangier version. A splash of buttermilk in place of the skim milk makes it taste like a classic steakhouse dressing. Gorgonzola is a nice, slightly sweeter alternative to stilton. A few finely chopped chives stirred in at the end add a fresh pop of color.

How to Serve It

Of course it belongs on a wedge salad with crispy bacon, tomatoes and red onion. But do not stop there. It is a fantastic dip for crunchy celery, carrots and cucumber, a classic partner for hot wings, and a delicious spread on a burger or a grilled steak sandwich. I have even spooned a little over a baked potato!

Make Ahead and Storage

This dressing is perfect for making ahead. Store it in a clean, airtight jar in the refrigerator for up to a week. Give it a good stir before serving since it may thicken as it chills. A tiny splash of milk will loosen it up again. I do not recommend freezing it because the mayonnaise and sour cream separate when thawed.

Frequently Asked Questions

Is it bleu cheese or blue cheese?

Both are correct. Bleu is simply the French spelling, and I think it sounds a little fancier on a dinner menu.

Can I make a bigger batch?

Yes. The recipe doubles easily. Just keep the ratio the same and use a larger jar.

Why does my dressing taste bland?

It is usually the cheese. A mild, inexpensive bleu cheese will never give you that bold, tangy flavor, so splurge a little on a good one. Letting the dressing sit overnight helps too, and a little extra squeeze of lemon can wake it right up.

Mandy

Creamy Bleu Cheese Dressing

A chunky homemade bleu cheese dressing made lighter with fat free sour cream, light mayonnaise and skim milk, with plenty of good bleu cheese.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Course: Condiment

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1/3 cup light mayonnaise
• 1/3 cup fat free sour cream
• 1 tbsp skim milk plus more to thin
• 1 tbsp white wine vinegar
• 1 tsp Worcestershire sauce
• 1 tbsp fresh lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 3 ounces bleu cheese such as stilton

Method

 

1. In a small mixing bowl, whisk together the sour cream, mayonnaise and milk.
2. Add the white wine vinegar, Worcestershire sauce and lemon juice and mix well.
3. Stir in the garlic powder, salt and black pepper.
4. Crumble in the bleu cheese a little at a time, mashing it with a fork so it mixes into the dressing.
5. For a totally smooth dressing, blend with an immersion blender. If it is too thick, add a little milk to thin.
6. Refrigerate in an airtight jar until ready to use.

Notes

Makes about 3/4 cup. Keeps in the refrigerator for up to a week.