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Homemade Salad Dressing · Chunky Blue Cheese

Chunky Blue Cheese Dressing

Thick, tangy and full of crumbles, for wedge salads, wings and dipping celery. Buttermilk keeps it pourable and a squeeze of lemon keeps it bright.

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Prep
10 min
Total
40 min
Serves
8 · about 1 1/2 cups
Level
Easy

Ingredients

  • ½ cup sour cream
  • ⅓ cup mayonnaise
  • ⅓ cup buttermilk, plus more to thin
  • 1 tbsp lemon juice
  • ½ tsp Worcestershire sauce
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp kosher salt
  • 4 oz blue cheese, crumbled, about 1 cup, divided

Steps

  1. Whisk the sour cream, mayonnaise, buttermilk, lemon juice, Worcestershire, garlic powder, pepper and salt in a bowl until smooth.
  2. Mash about a third of the blue cheese into the dressing with a fork so every spoonful tastes of it.
  3. Fold in the rest of the blue cheese with a spatula, leaving it in chunks.
  4. Cover and refrigerate so the flavors blend. Stir in a spoonful more buttermilk if it is too thick to pour.

Tip: A creamy blue cheese like Gorgonzola makes it milder; a firm, crumbly one keeps the chunks.

Tip: Serve it with chicken wings, celery and carrot sticks, or spooned over a wedge of iceberg lettuce.

Storage: Refrigerate in a covered jar up to 5 days.

Estimated nutrition per serving: 150 calories · protein 4 g · carbohydrates 2 g · fiber 0 g · sugars 1 g · fat 14 g (saturated 5 g) · sodium 300 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.