|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Blue cheese dressing is a rich and delicious accompaniment to a variety of dishes. And although easy to pick up at the market, making your own blue cheese dressing is much cheaper than store-bought, and you can choose which type of blue cheese to use, such as Gorgonzola or Roquefort. The buttermilk in this recipe gives the dressing a little tang, and the sour cream and mayonnaise make it thick and creamy. Whether you're dressing a wedge salad, serving a plate of Buffalo wings, or topping a grilled steak, this blue cheese dressing is a winner.
Click Play to See This Blue Cheese Dressing Recipe Come Together
"Quick, simple, and easy to make. I was so excited to test it out on a steak that I didn’t wait the full 8 hours of resting time, but it didn’t matter. The dressing was wonderful! I tried it again after 8 hours and it was even creamier and more delectable." —Victoria Heydt
Gather the ingredients.
Whisk together the sour cream, mayonnaise, buttermilk, Worcestershire sauce, sugar, mustard, garlic powder, pepper, and salt.
Once thoroughly mixed, stir in the crumbled blue cheese. Cover and refrigerate at least 8 hours before serving. Overnight is even better.
Taste and adjust the seasoning with salt and ground black pepper if necessary.
Serve with Buffalo wings, a salad, or steak.
What Are the Different Types of Blue Cheese?
When it comes to selecting a blue cheese, there are actually a few different choices.
- Roquefort blue hails from southwestern France. It's made from sheep's milk, unlike most other blue cheese, and is the strongest flavored. It is soft and crumbly.
- Stilton comes from one of three British counties: Derbyshire, Leicestershire, and Nottinghamshire. It's made from local cow's milk only and has to rise to the standard set by governing boards to be sold as Stilton. It is relatively firm for blue cheese and its intensity falls between Roquefort and Gorgonzola.
- Gorgonzola comes from Northern Italy and is a favorite in the United States. It is made from cow's milk and has the mildest flavor of the three most prominent blues. Gorgonzola is used as a spread on crackers because of its creamy character. It's also good for melting in pasta dishes and risotto.
- American blue cheese, while not historically placed in the same category as the big European varieties, is coming into its own. All are made from cow's milk, and some types you might find are Point Reyes Blue (California), Hook's Blue Paradise (Wisconsin), Great Hill Blue (Massachusetts), and Oregon Blue (Oregon).