Creamy homemade Blue Cheese Dressing is thick, tangy and loaded with chunks of pungent blue cheese. This recipe is easy to make with sour cream, buttermilk, red wine vinegar, shallot and blue cheese crumbles. It's incredibly delicious on salads, especially wedge salads, and as a dip for buffalo wings and more. Blue cheese lovers, this one’s for you!
4 1/2teaspoonsred wine vinegar (or your favorite vinegar)
1/4cupfinely minced shallot
3/4teaspoonground black pepper
4ouncesblue cheese crumbles
Gently mix together all ingredients. Taste then adjust with additional salt and pepper, as needed. The flavor will develop the longer it sits.
Keep, tightly covered, in the refrigerator for up to about one to two weeks.
If you prefer a thinner dressing, add a bit more buttermilk. If you prefer it as a dip, use less buttermilk or omit it completely.
If you’d like to reduce calories, use plain greek yogurt instead of sour cream and use low-fat buttermilk.
Leftover dressing can last up to about one to two weeks in the refrigerator. You can use a leftover salad dressing bottle or mason jar for storage. Before each use, give it a good shake to blend the ingredients.