Classic Blue Cheese Dressing (or Dip!)
This post may contain affiliate links. Please read my disclosure policy.
This recipe for blue cheese dressing, made with buttermilk and reduced-fat (or not) sour cream, is surprisingly light, a hefty splash of vinegar giving it the perfect bite. It’s wonderful drizzled over crisp, fresh lettuce, but it can double as a dip, too, by simply cutting back the buttermilk. With wings, celery, pizza, or whatever “buffalo” creation you concoct, it’s heaven!
One humid August evening many years ago, my husband’s friend Aaron made a dreamy summer meal: halved heads of Romaine lettuce drizzled with a tangy blue cheese dressing aside New York Strip steaks grilled to perfection, fresh bread toasted over the fire, Ore-Ida French fries, and corn on the cob.
It was a memorable meal, every bite, but I found myself dreaming about the blue cheese dressing in the days and weeks after returning home.
To recreate it, I turned to a reliable favorite, Sally Schneider’s A New Way to Cook, where I found a recipe for Roquefort blue cheese dressing. Made with buttermilk and reduced-fat sour cream, Sally’s blue cheese dressing recipe is surprisingly light — as far as creamy dressings go — and the addition of sherry vinegar (or other) gives it the perfect bite.
The best part? It can double as a dip by simply cutting the buttermilk back. Most recently I served the blue cheese dip with buffalo cauliflower — cauliflower doused in Frank’s hot sauce and roasted till crisp-tender. Never have Ben and I taken down a head of cauliflower so fast. It was heaven.
Watch out, wings, you’re next.Print
Adapted from Sally Schneider’s A New Way To Cook
The original recipe calls for reduced-fat sour cream. I always use full-fat sour cream, and I don’t find it to be too rich. Use what you like.
- 4 ounces blue cheese, such as Roquefort, Maytag Blue, Saga Blue — whatever you like
- 2/3 cup buttermilk
- 1/2 cup sour cream, see notes above
- 2 teaspoons vinegar, such as white balsamic, apple cider, or sherry
- freshly ground black pepper
- Sea salt to taste
- Combine all ingredients in a blender — if making a dip start with 1/3 cup buttermilk. Blend until smooth. Taste. Add more salt and pepper if desired. Adjust with more vinegar if desired. Thin with more buttermilk to get the desired consistency.
- Category: Dressing
- Method: Blender
- Cuisine: American
Keywords: blue, cheese, dressing, dip, buttermilk, sour cream