Is there anything more disappointing that a watery, flavorless blue cheese dressing? We’ve all had it and I’m here to change it up. If I’m having blue cheese dressing, I want blue cheese chunks in my dressing! Are you with me?
Blue cheese dressing is really one of my favorites and it’s so much better when it is homemade, plus it’s not difficult, at all. Try it, you wont be disappointed.
How to make homemade Chunky Blue Cheese Dressing – Step by Step
I used to hand mash the blue cheese into the buttermilk, but I got smart and took help from the food processor, a blender will work too. All the ingredients go in (reserving some of the blue cheese) and whiz it until smooth, Pour into a bowl and chunk it up with the blue cheese crumbles. Store in a well sealed container.
How long can I keep this dressing refrigerated?
This dressing has vinegar which is a preserving agent so it can be kept longer than homemade blue cheese dressing that doesn’t. 7 to 8 days would be the maximum amount of time in a well sealed jar.
What goes well with chunky blue cheese dressing?
This chunky blue cheese dressing is not limited to being a salad dressing. Use it as a dip. I like to use it to dip celery, cherry tomatoes, just about any vegetable. Buffalo sauce and blue cheese go so well together and I like to dip these buffalo rosemary chicken skewers in the dressing to cool off the sauce.
If you’ve tried these Chunky Blue Cheese Dressing or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
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Chunky Blue Cheese Dressing
Blue cheese is blended with buttermilk, mayonnaise and flavors, then extra blue cheese crumbles are mixed in for that chunkiness we love
Ingredients
- 4 ounces blue cheese, crumbled
- 1/4 cup buttermilk
- 1/2 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Instructions
- Reserve 1/4 cup of the blue cheese crumbles, set aside.
- To a food processor add all the ingredients and pulse until mixed. Pour into a mixing bowl and stir in the reserved blue cheese crumbles. Taste for seasoning.
- Store in the refrigerator in a tightly sealed container for up to 1 week.
Notes
Recipe yields 1 1/4 cups.
Nutrition Information:
Yield:
5Serving Size:
1/4 cupAmount Per Serving:Calories: 236 Total Fat: 23g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 27mg Sodium: 532mg Carbohydrates: 1g Fiber: 0g Sugar: 1g Protein: 5g
Amy McCord says
Hands down, the best blue cheese dressing recipe ever, and trust me, I’ve made several different versions over the years. Thank you for not including sour cream in this recipe! I think it masks the wonderful flavors of the blue cheese. I did leave out the Worcestershire the second time, as hubby didn’t care for it, and cut back the vinegar to a tsp. Other than that, followed the recipe. This is my go to recipe for blue cheese dressing now!
Janette says
Thank you for the great feedback, so glad you enjoy it.
Nicole Neverman says
This blue cheese dressing sounds wonderful. What a stunning flavor profile. I can’t wait to try this 🙂
Mary Bostow says
I have been looking for a blue cheese recipe,I am going to try this,it looks wonderful!
Janette Fuschi says
Thank you Mary
Dan Zehr says
This Blue Cheese concoction sounds wonderful and looks delicious!!
Janette Fuschi says
Thank you Dan
Sherri McNary says
Beautiful pictures… looks yummy!
Janette Fuschi says
Thank you Sherri
KC the Kitchen Chopper says
Hi Janette, your Blue Cheese dressing looks luscious. Those rosemary skewered chicken bites are the perfect dipper. YUM! Pinned
Janette Fuschi says
Thank you KC 🙂