This recipe for blue cheese dressing, made with buttermilk and 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. With wings, celery, or pizza by its side, it’s heaven!

A large platter filled with buffalo cauliflower aside blue cheese dip.

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.

Who knew making blue cheese dressing from scratch was so easy? Quickly blitz buttermilk, sour cream, sherry vinegar and crumbly aged blue cheese in the blender and ta-da you'll have delectable homemade blue cheese dressing before your eyes. // alexandracooks.com
Blue Cheese Dressing ingredients in blender
Who knew making blue cheese dressing from scratch was so easy? Quickly blitz buttermilk, sour cream, sherry vinegar and crumbly aged blue cheese in the blender and ta-da you'll have delectable homemade blue cheese dressing before your eyes. // alexandracooks.com
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Classic Blue Cheese Dressing (or Dip!)

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Description

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. 

For the Buffalo Cauliflower, pictured above:

  • Heat oven to 425ºF, convection roast if you have it.
  • In a large bowl, whisk together 1/4 cup Frank’s hot sauce and 2 tablespoons melted butter. Add 1 pound of cauliflower florets and toss to combine. Do not add salt — Frank’s hot sauce is salty. Scale the recipe up if you’re using a larger head of cauliflower.
  • Transfer to a parchment-lined sheet pan and roast for 25-35 minutes or until caramelized to your liking.

Ingredients

  • 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

Instructions

  1. 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. 
  • Prep Time: 5 minutes
  • Category: Dressing
  • Method: Blender
  • Cuisine: American