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Thick, Rich & Chunky Blue Cheese Salad Dressing

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blue cheese dressing 2


Revealing another one of my terrible secret indulgences….blue cheese dressing. It’s one of those things, that if it’s in the fridge – – I can’t stop thinking about it. I must have some! Do things ever call to you like that, too? Like black olives leftover from a party…that last pice of pie…a bag of shelled and salted pistachios? Just something in the fridge or cupboards that drives you nuts knowing it’s there? You try to resist but it’s impossible? That’s me and blue cheese! I can’t go into the fridge for anything without secretly snitching a pinch! Terrible. I, know. 

My favorite to make with it is, of course, blue cheese salad dressing! No store-bought will do! Commercial brands are WAY over-priced, full of “unwanteds” that you can’t even pronounce, taste bad, and hardly have any recognizable amounts of blue cheese in them to even be labeled “blue cheese” to be begin with.

Salad dressing is just too easy to make and literally takes just a few minutes requiring such minimal ingredients, that there’s no reason or excuse to buy them! And you can make it as chunky, thick, and add as much blue cheese as your heart desires!

And the cost? It would be laughable if it weren’t so shocking at how much companies charge for one dinky bottle now. For the price of one simple container of crumbled or whole blue cheese, you can make 6-10 bottles of homemade! I look at the shelves of endless junk and just shake my head.  

So if you’ve never made salad dressing before, here’s your chance at the good stuff. The really good stuff. The kind you’d expect to have at a very pricy restaurant…only you don’t have to take out a second mortgage to enjoy it.  

With spring and summer right around the corner…I hope…(I mean, the snow has to end sometime, right?) ….I’ll be adding a lot more for you to make and you’ll never have to buy those expensive bottles again. That’s a promise! 😉  

So here is my own top personal favorite salad dressing in the world! With “buffalo wing-everything” still being a huge favorite popping up in everything from dips to salads, soups, pizzas and baked rolled appetizers, I thought that this one would be a good one to start with for a multi-purpose dressing to use about any way you can imagine!    

So I hope this gets you started and gives you confidence that, yes, yes you can make your own salad dressing at home that rivals any top-knotch, “secret house dressing” out there! Even a 5 star restaurant! 😉  Hope you enjoy! Have a great day all! 😀



Makes 1 pint


1 cup heavy mayonnaise, I use Hellmann’s

1 cup good thick sour cream, I like Daisy’s

1 cup crumbled blue cheese, fine and medium crumbles not big chunks (large chunks can be added as extra, though), gorgonzola can be subbed

2 Tbl. + 1 tsp. fresh squeezed lemon juice, do not sub with lemon juice concentrate (about one small lemon, but measure because you may have extra juice and you don’t want it overly tangy)

1/4 tsp. sriracha sauce

1/4 tsp. salt

1/8 tsp. coarse ground black pepper

2 Tbl. finely snipped fresh chives



In medium-sized bowl, whisk ingredients until the dressing is creamy but still has lumps of blue cheese. Spoon/pour into a pint jar. Chill.


Old-Fashioned Wedge Salad:

For company to serve 4:

Slice one good, compact, medium-sized head of lettuce into 4 wedges slicing through stem. Place wedges onto chilled plates. Spoon a generous amount of blue cheese dressing over each. You will use most of dressing, if not all, depending on the size of the head of lettuce. Garnish with extra snipped chives. Extra, large blue cheese chunks and crumbled bacon can also be added as a garnish. An old-fashioned show-stopper! 😉

*If you prefer a thinner dressing, you can add milk, buttermilk, or half and half a little bit at a time to get it right where you want it. *But it needs to be very thick for the old-fashioned wedge salad. 







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Wednesday 24th of January 2018

I tried this recipe and it was great! Used my immersion blender to mix it...was so easy and the taste and texture were exactly what I was looking for.

Michelle Rosser

Thursday 5th of February 2015

How long will it keep? Sounds delicious. I can't wait to try it. Wanna make sure I will use all of it before it turns. Thanks.


Sunday 8th of February 2015

Hi, Michelle! It never lasts long enough at our house to ever go bad, but the longest I had some around was almost 3 weeks and it was still wonderful! So long as it doesn't start to mold on top, it should still be good. I hope that helps!