Reviewed: May 12, 2012

This dressing recipe is absolutely delish! The only thing I did different was double the recipe and only add 5 ounces of blue cheese crumbles instead of the 10 ounces. I also added two crush roasted garlic cloves and a quarter of a cooked onion puree and added it into the dressing.

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Reviewer:

velliott25

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

Reviewed: Apr. 25, 2012

I would give this five stars if I had prepared as directed. However, I did not write down the recipe. I did it from memory, scaled it back and accidentally omitted the sugar. We had it on wedge salads. The next day my wife took the remainder for her salad at lunch. She came home and said to me, "You should bottle that and sell it". High praise indeed. I will make it again without the sugar. Thanks for the recipe!

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Reviewer:

Mark S.

Cooking Level: Intermediate

Home Town: Prescott, Arizona, USA

Living In: Tucson, Arizona, USA

Reviewed: Apr. 21, 2012

This is fantastic. I don't even like Bleu Cheese Dressing, and this recipe is wonderful!

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Reviewer:

Natrisha

Reviewed: Mar. 31, 2012

I made "wedge" salads last night and made this dressing to go with. I did use reduced fat mayonnaise and reduced fat sour cream but other than that I made no other adjustments. Quite good--the kids even liked it which surprized me! Next time, I'd increase the garlic powder but that's purely personal preferance. I'll use this recipe again.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 25, 2012

This is best the next day!

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Reviewer:

Katherine381

Cooking Level: Intermediate

Reviewed: Mar. 22, 2012

Wouldn't change anything on this. It's the best blue cheese dressing that I've tried on this site. Of course, it's only as good as the blue cheese you buy, so splurge a little, and get the good stuff. Very nice recipe that's now my go-to for blue cheese.

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Reviewer:

lutzflcat

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Mar. 20, 2012

I LOVE Bleu Cheese salad dressing and this one did not disappoint! I made it as written and thought it was wonderful, it was even better once it was refrigerated and the flavors had a chance to meld. I will be making this one again.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Mar. 14, 2012

My husband liked this dressing, but I did not. I thought it was way too strong, even after I added some additional buttermilk to tone it down. Perhaps it was the brand of blue cheese that I used. It was easy to prepare, however, and my husband ate it all up.

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Reviewer:

LATHAMDM

Reviewed: Mar. 10, 2012

I didn't have buttermilk so did the vinegar in milk as others suggested. I can't believe it would have made that big of a difference. This has a bit too much of a sour cream taste instead of blue cheese; I actually added an additional amount of blue cheese. It's an okay blue cheese dressing but not outstanding.

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Reviewer:

GramCracker

Cooking Level: Expert

Living In: Damascus, Oregon, USA

Reviewed: Mar. 10, 2012

This recipe is reliable. I have recalculated the serving size and it is always good, whether for 2 or 30! Since buttermilk is a product that is not readily available to us I have used other reviewers tips and stirred vinegar into the milk and let it sit for 15 minutes. I have used various vinegars and found that rice vinegar works very well as it imparts a delicate flavor. A great recipe and one I return to time and time again as it is great for both chicken wings and salads.

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