An easy, creamy blue cheese dressing recipe made with Greek yogurt. It’s the perfect dressing for salads or for dipping veggies or chicken wings.
Where are all my stinky cheese lovers at? Blue cheese is such a polarizing ingredient. You either love it or you hate it. If you love it, you will definitely love this delicious, creamy, chunky homemade blue cheese salad dressing.
Why you will love this recipe
I’m a huge proponent of making your own salad dressing. It’s easy to do and so much better for you than the bottled stuff you get at the grocery store. Store-bought dressings often contain a lot of added sugar and other mystery ingredients. It’s the last thing I want to drizzle on my fresh farmer’s market veggies.
Making your own homemade version means that you have complete control over the ingredients and you can tailor it to your personal preferences! You’ll love this homemade dressing because:
- It’s an easy recipe made with wholesome, simple ingredients.
- You can select the type of blue cheese you want for best flavor.
- The base is made with Greek yogurt – an excellent source of protein and calcium. Many store bought dressings are mostly canola oil.
- If you love a creamy dressing, this is a game changer!
Ingredients
All you need is a few simple ingredients to make this delicious salad dressing.
- Blue cheese – you can use any type of blue cheese you like. There are so many different kinds of blue cheese. Just make sure to select one that is crumbly rather than spreadable. I go for Maytag blue or Danish blue cheese. Crumbly blue cheese has a sharp flavor but it will be mellowed out by the rest of the ingredients in the dressing. I also prefer to buy a wedge of blue cheese and crumble it myself rather than a tub of blue cheese crumbles. Pre-shredded and pre-crumbled cheese is usually coated with anti-caking agents to prevent them from sticking together. Either will work!
- Greek yogurt – full fat Greek yogurt makes the dressing so creamy.
- Buttermilk powder – this is one of my favorite secret weapon pantry ingredients. Buttermilk adds such a wonderful, tangy flavor to so many recipes but I hate buying a whole container of it just to use a little bit and have the rest go bad. Buttermilk powder is awesome for keeping in the fridge for whenever you need a touch of that flavor. You can use buttermilk powder and add water in this recipe or if you prefer, use regular buttermilk.
- White wine vinegar
- Fresh lemon juice
- Worcestershire sauce
- Seasonings – garlic powder, onion powder, salt and black pepper.
How to make the best blue cheese dressing
In a medium bowl, use a fork to thoroughly mash together Greek yogurt and crumbled blue cheese. You really want to mash it well and work the cheese into the yogurt to get the best flavor. I love a chunky blue cheese dressing. If you want something smoother, you can definitely use a food processor.
Mash in the seasonings, vinegar, fresh lemon juice, buttermilk powder and Worcestershire sauce. Stir in the water (If you’re using buttermilk instead of buttermilk powder, omit the water) and that’s it!
Store homemade dressing in an airtight container or small mason jar in the fridge for up to five days. It’s really that easy. You’ll never buy bottled dressing again.
Ways to enjoy this awesome dressing
- Drizzle it over a classic wedge salad, house salad or my personal favorite, this Grilled Steak Salad.
- Use it as a dip for Crispy Baked Buffalo Wings
- Serve it as a dip with carrots, celery, cucumbers and cherry tomatoes.
More homemade dressings, dips and sauces to try
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Homemade Blue Cheese Dressing with Greek Yogurt
Ingredients
- ¾ cup of plain, full fat Greek Yogurt
- ½ cup crumbled blue cheese
- 1 tbsp white wine vinegar
- ½ lemon juiced
- 1 tablespoon Buttermilk powder see note if using regular buttermilk
- ¼ tsp Worcestershire sauce
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp salt
- Fresh cracked pepper to taste
- water until desired consistency
Instructions
- In a bowl, mash blue cheese and greek yogurt together with a fork, breaking up any large chunks until well combined.
- Add in vinegar, lemon juice, Worcestershire, onion powder, garlic powder, salt and pepper.
- Stir in buttermilk a little at a time until desired consistency. If you like your dressing thinner, add more buttermilk.
- Let sit for at least 30 minutes before serving to let flavors come together. Check for seasoning and serve. Store leftovers in an airtight container in the fridge for up to five days.
dena @ohyoucook
Very good!
Karyn
It was already great but I put a twist on it. I can’t seem to help but do that to everything.
I added two finely chopped anchovies (with the packing oil), 6 capers, changed the lemon juice to a tbsp lemon zest, left the garlic and black pepper out and instead used Nature’s Seasoning to taste, and added one egg yolk. To counter the lovely breath one might acquire, I tossed in a teaspoon of fresh, finely chopped parsely.
I like thin dressing but good sized chunks of bleu cheese so blended with HALF the bleu cheese and stirred the rest in after adjusting flavor and viscosity.
Jennifer Foster
How much blue cheese…it says half blue cheese. Half what? Cup?
Jessica
You’re right! I just fixed it. It’s half a cup. Thank you!