Its super easy to make your own homemade Buttermilk Bleu Cheese Dressing. The end result is a super tasty dressing or dip that is made without any additives.
Ever since I started making my own salad dressings, I have yet to buy another pre-bottled one from the store. You see, you can either get a really good one that usually comes with a hefty price tag, or you can get a not-so-good one that is cheaper but is full of sugar and all sorts of other things you can’t pronounce. Why do most of us shy away from making our own salad dressings? Whether it be a vinaigrette or a creamy dressing like this homemade bleu cheese, they are so super easy to make and taste so much better than anything pre-made you’ll find at the store.
So one day, I happened to look in my refrigerator for something to eat and I said “By golly” [for real, I totally said “by golly”] “I have everything one would need for a kick ass cobb salad without having to make a separate trip to the store.” Can you believe that? Most people don’t happen to have blue cheese crumbles or shredded chicken or cooked bacon ready to go, but it was my lucky day. I celebrated the opportunity by throwing together the most delicious Cobb Salad with my very own homemade blue cheese dressing and let me tell you – it was freaking good. This dressing was definitely on the thin side compared to why you might be used to, but I found it to be perfect for the salad. If you’re wanting it to be thicker for dipping some outrageously delicious chicken wings or perhaps some veggies, you might want to scale back on the buttermilk. As far as taste goes, I give it a 10. YUM!
Easy Bleu Cheese Dressing
- 3/4 cup sour cream
- 3/4 cup buttermilk
- 2 tablespoons mayonnaise
- dash Worcestershire sauce
- pinch of garlic powder
- 8 ounces crumbled bleu cheese
Combine sour cream, buttermilk, mayonnaise, Worcestershire, garlic powder, and half of the bleu cheese crumbles in blender on low or "dressing" mode until combined. Add remaining bleu cheese crumbles and pulse until partially combined.
Dressing will be on the thin side and is better used as a salad dressing rather than a dip.
Add salt and pepper, if desired.