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!
- 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
- 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.
Recipe yields 1 1/4 cups.
Amount Per Serving:Calories: 60 Saturated Fat: 1g Cholesterol: 6mg Sodium: 147mg Protein: 1g