Reviewed: Nov. 3, 2009

I left out the onion and garlic and it came out very nicely

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Reviewed: Oct. 29, 2009

You will never buy blue cheese dressing again, just be sure to make it a day before to let the flavors marry. Soooo good with wings!

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Jean

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Oct. 11, 2009

Really good - hubby did want more blue cheese next time despite adding even more than called for in recipe. I don't care for blue cheese so I made half without and that was delicious as well. Subbed half of the mayo for lite cream cheese with good results. Our new "go to" dip for chicken wings.

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laurieloo82

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Reviewed: Sep. 30, 2009

I will never buy BC dressing again.

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Joy

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Reviewed: Sep. 20, 2009

I won't buy commercial blue cheese dressing again. I doubled the recipe and used non fat yogurt along with the mayo and sour cream. Also added a tsp worcheshire and a pinch of cayenne. I make ours really chunky.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Aug. 3, 2009

I didn't measure anything, but went with pretty much the same ingredients, except I used celery seed instead of parsley and powdered garlic and onion instead of minced. I also added a packet of splenda. It was really good, I don't think I will buy bottled again, this is so easy and I like knowing (and being able to pronounce!) exactly what's going into my tummy.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 23, 2009

This is the "Best Blue Dressing" I've ever had. And I'm 67, eaten in Four Seasons, etc. I used dry parsley and didn't have any sour cream. Added a couple dashes of worchester sauce, and tabasco. Used lime juice instead of lemon. Very Good!! Making another batch tonite. Thanks

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JIM

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Reviewed: Jul. 22, 2009

Wonderful! I mixed all the ingredients but the blue cheese first then added the cheese to my desired consistency. Came out wonderful! My fiance licked the bowl!

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azrefugee

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Reviewed: Jul. 13, 2009

This is delish! Family members that won't eat bleu cheese, come running for this dressing!

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KRISABELLE

Cooking Level: Intermediate

Home Town: Mattawan, Michigan, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: May 28, 2009

Add buttermilk to thin - if desired

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sherri

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Reviewed: May 18, 2009

I live in the UK and I had a hard time finding sour cream so I substituted it for Cream Cheese. The combination worked wonders and I thought it tasted better than any store bought blue cheese.

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jenny w

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Reviewed: Apr. 16, 2009

Don't change anything about this AMAZING recipe! We had this dressing with buffalo chicken tenders (recipe from this site), and it was sooooooo good.

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kayjeckel

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 4, 2009

Great! So much better than anything you can buy in the store already made. I did add more blue cheese than the recipe called for but that is because I love the blue cheese. Recipe was very easy and I will definitely make it again.

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pharmdkatie

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Reviewed: Feb. 2, 2009

Use one pearl onion rather than a yellow one. I find yellow onions are to harsh, also try using white whine vinegar and a half a lemon. Perfect for the big game.

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wolfgirl

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Nyack, New York, USA

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Reviewed: Feb. 2, 2009

I rated another Blue Cheese dressing on this site as delish, but I have to say this recipe is 100 times better. I added twice the garlic which I pounded to a paste with some sea salt in my mortar and pestle. I didn't want to me biting into little chunks of raw garlic and I shredded the onion with my cheese grater for the same reason. I couldn't stand the thought of using that much mayo so I subbed extra sour cream and buttermilk for half the mayo until I had a consistency that I liked. I used part of the dressing in a Buffalo Chicken Dip and I know it helped make the dip even better than it would have been with lousy storebought!

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 26, 2009

UPDATE: I re-rated this because I made it again with half the garlic and onion and it really was very good. FIRST REVEW: I followed this to the "T" - I should have scrutinized the reviews better but had several recipes to make yesterday. I love anything blue cheese and I love garlic but this has waaaaay too much garlic/onion! I am so bummed because I made a huge batch to go with the Buffalo wings at our Superbowl party this Sunday. I hoped it would meld & mellow overnight - no such luck. I thought about adding more mayo and sour cream but I'm afraid to waste more ingredients - I should have known to try it first but it sounded so good.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jan. 22, 2009

Very tasty. Used a shallot instead of an onion and didn't need to wait the one hour to enjoy.

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HEATHERMAUREEN

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

Great recipe!! Chunky, thick, full of flavor. Salads, wings, appetizers, sandwiches all call out for this kind of dressing - the kind that doesn't run down to a milky puddle at the bottom of your plate (or on your hand when eating wings?). I love onions and garlic, but cut back on those for this recipe, and still had more than enough flavor. My favorite use for this dressing is on a classic wedge, and then topped with a good Italian dressing. The combination is amazing. :-D

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KimberCeline

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 3, 2009

I just thought this was OK, seems something is a bit overpowering in it, maybe the lemon.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Dec. 24, 2008

We have this recipe routinely; I am getting ready to prepare it once again for our Christmas Eve meal. As a "go to" dressing for a special meal, this is top shelf.

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