How to Make Blue Cheese Dressing

Iceberg 'wedge' Salad with bacon & tomatoes
Matthew O'Shea/Photodisc/Getty Images
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 16 servings
Nutrition Facts (per serving)
133 Calories
14g Fat
1g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 133
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 173mg 8%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 2g
Calcium 46mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If I didn't have this job, the job I'd most like to have is being the guy who stuffs the chunks of blue cheese into the olives.

For one thing, I'm pretty sure it's going to be a long time before they can make a robot with the fine-motor skills to be able to do that. So, job security! But also, blue cheese is just the best. I'd be like Lucy in that I Love Lucy episode where she gets a job at a chocolate factory.

As such, blue cheese is by far my favorite dressing. I'll eat it on anything from buffalo wings to leftover pizza. What I like to do is reheat the pizza in the microwave, which you're not supposed to do, but I DON'T CARE because I'm just going to slice it into strips and dip it in blue cheese dressing.

I love it so much that I'll even serve it on a salad. I know, it's crazy.

But think about what's happened to so many of the mayo-based salad dressings. Blue cheese, ranch, thousand island — they've all become dipping sauces, hamburger toppings, something you pour over french fries. 

But friends, no matter how much dressing you put on them, french fries are not a salad.

I'll even go one step further. The much maligned iceberg lettuce, despite its reputation for being not very nutritious, is a wonder of cool, crisp lettucy goodness. And there's a reason the chilled iceberg wedge topped with blue cheese dressing and crumbled bacon is a classic.

Besides, if we never ate anything that wasn't optimally nourishing, well, that would be the end of french fries, wouldn't it?

Pretty much any blue cheese will work for this recipe — including Maytag, Gorgonzola, Stilton or Roquefort. Aged blue cheese is more dry and crumbly than young blue cheese, and younger blue cheese is softer and has a more potent flavor and aroma.

So experiment to see what you like. But it's pretty standard to use the more crumbly kind for making blue cheese dressing. I happen to like big, fat chunks of blue cheese in my dressing, so I definitely go with the aged variety.

Also note that the ingredient list below includes freshly ground black pepper to taste, and I want to clarify that for this recipe, to taste means lots and lots of freshly ground black pepper. 


  • 1 cup mayonnaise
  • 2 Tbsp white vinegar
  • 1/2 ​tsp Worcestershire sauce
  • 1/4 lb blue cheese (crumbled)
  • 1/2 cup sour cream
  • Black pepper (freshly ground, to taste - see above)

Steps to Make It

  1. In a glass bowl, combine the mayonnaise, vinegar, Worcestershire sauce and cheese.

  2. Adjust thickness by stirring in some of the cream. Season to taste with freshly ground black pepper. Chill thoroughly before serving.