An ultra creamy, tangy blue cheese dressing made healthier with Greek yogurt.
This started with me having a massive craving for a hearty and decadent Cobb salad. Blue cheese is a non-negotiable in my Cobb salad and I also love a good creamy dressing. I make my Greek Yogurt Caesar Salad all the time so I thought why not make a yogurt based blue cheese dressing? I’m so glad I did.
Nothing beats the flavor of homemade salad dressing. Making your own gives you complete control over the ingredients. This dressing is great with an iceberg wedge, simple raw veggies or as a dip for my Crispy Baked Buffalo Wings. A base of Greek yogurt makes it ultra creamy, packed with protein and lighter and cleaner than most bottled dressings. If you’re a fellow blue cheese lover and love creamy dressings, you need this healthier version in your life. Personally, I think it’s much better than anything you would find in a bottle. It’s very simple to make and SO good.
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What do I need to make Greek Yogurt Blue Cheese Dressing?
With just a few basic ingredients you can whip up this deliciousness in about five minutes. We’re ditching the mayo and/or sour cream for healthy Greek yogurt that’s packed with protein, calcium and probiotics, which support a healthy bacterial balance in the gut. Here is what you need to put it together:
Greek Yogurt – I make all kinds of creamy dips and dressings with a Greek Yogurt base. I always have a few single serve 7 oz containers of Fage 5% Plain Greek Yogurt hanging out in my fridge. You can use any kind of Greek yogurt you like, just make sure it’s PLAIN and not vanilla.
Blue Cheese – the funkier the better! I say this all the time and I will say it again – get the good stuff. When you make simple, fresh recipes, you will taste every single ingredient and quality matters.
White Wine Vinegar – a pantry staple for so many dressings, dips and sauces. You can use red wine vinegar or apple cider vinegar if you don’t have white wine vinegar… but you should really get some.
Buttermilk Powder – if you are the type of person that has buttermilk in your fridge then use that. Whenever I buy buttermilk for a recipe, most of it goes to waste. I discovered buttermilk powder not too long ago and now I just keep it in my fridge and have it on hand for whenever I need it! You just add water and you’re ready to roll. Perfect for creamy dressings, marinade for chicken, pancakes and other baked goods. It’s the pantry staple you never knew you needed. It’s found in the baking section in most grocery stores. I order it from Amazon. You don’t want to skip this, it gives it so much tangy, delicious flavor!
Worcestershire Sauce – just a dash for flavor.
Lemon Juice – a pop of freshness and acid to make it tangy and extra delicious.
To store leftovers, keep in an airtight container in the fridge for up to five days. I love these little mason jars for serving and storing my homemade dressings. Enjoy!
An ultra creamy, tangy blue cheese salad dressing made with Greek yogurt.
- 7 oz of plain Greek Yogurt, about ¾ cup
- ½ cup crumbled blue cheese
- 1 tbsp white wine vinegar
- Juice of ½ of a lemon
- ¼ cup of buttermilk prepared from powder (see package instructions) or regular buttermilk
- ¼ tsp Worcestershire sauce
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp salt
- Fresh cracked pepper to taste
- 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.
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