1. Place the crumbled blue cheese in a medium mixing bowl. Keep some bigger chunks for texture—you want this dressing chunky, not smooth.
2. Add the mayonnaise, sour cream, buttermilk, lemon juice, garlic powder, a pinch of salt, and black pepper to the bowl with the blue cheese.
3. Using a fork or whisk, mix all the ingredients together, mashing some of the blue cheese into the creamy base while leaving plenty of visible chunks intact. Mix until everything’s well combined and the blue cheese is evenly distributed—it should look creamy with blue cheese chunks throughout.
4. Taste and adjust the seasoning. Need more tang? Add another squeeze of lemon juice. Want it saltier? Add more salt. Too thick? Thin with a splash more buttermilk. Every blue cheese has different salt levels, so tasting is crucial here.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes before serving. This resting time lets all the flavors meld together beautifully. Honestly, it tastes even better after sitting overnight.
6. Stir the dressing well before serving since it can separate slightly in the fridge—this is totally normal. Drizzle over salads, use as a dip for wings or vegetables, or enjoy with your favorite appetizers!

Nutrition Information (Per 2 Tablespoon Serving):

• Calories: 135
• Carbohydrates: 2g
• Protein: 3g
• Fat: 13g
• Fiber: 0g
• Sodium: 280mg
• Calcium: 8% DV (from blue cheese and sour cream)

Blue cheese provides calcium for bone health and adds bold flavor to help you enjoy more vegetables.

Notes:

• Save some bigger blue cheese chunks for texture—don’t mash it all smooth.
• The dressing thickens as it chills, so if you want a thinner consistency, add an extra tablespoon of buttermilk.
• Different blue cheeses have wildly different salt levels, so always taste and adjust before serving.
• This dressing naturally separates slightly in the fridge—just stir it before using.

Storage Tips:

• Refrigerator: Store in an airtight container or jar for up to 1 week. Stir well before each use.
• Don’t freeze this dressing—dairy-based dressings separate and get grainy when frozen.
• The flavors actually improve after 24 hours in the fridge as everything melds together.
• If it gets too thick after a few days, thin it with a splash of buttermilk or milk.

Serving Suggestions:

• Wedge Salad: Drizzle over iceberg lettuce wedges with bacon bits and tomatoes for classic steakhouse style
• Wing Dip: Serve alongside buffalo wings for the ultimate game day pairing
• Veggie Dip: Use as a dip for carrots, celery, and other raw vegetables
• Burger Topping: Spread on burgers for tangy richness that cuts through the beef

Mix It Up (Recipe Variations):

• Extra Chunky Blue Cheese Dressing: Reserve 2 oz of the blue cheese and fold it in at the very end for maximum chunks
• Herbaceous Blue Cheese Dressing: Add 1 tablespoon fresh chopped chives and 1 teaspoon fresh dill for herby freshness
• Spicy Blue Cheese Dressing: Stir in 1/2 teaspoon hot sauce or a pinch of cayenne pepper for heat—perfect for wings
• Lighter Blue Cheese Dressing: Replace half the mayo and sour cream with plain Greek yogurt to reduce calories and add protein

What Makes This Recipe Special:

Blue cheese dressing emerged as an American classic in the 1920s and quickly became synonymous with steakhouse wedge salads and buffalo wings. What distinguishes homemade versions from store-bought is the quality of blue cheese and the technique of partially incorporating it into the base while maintaining chunks for textural contrast. The cold-aging process—letting the dressing rest in the refrigerator—allows the pungent blue cheese flavors to mellow and infuse throughout, creating a balanced, creamy dressing with bold tangy pockets in every bite.