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READY IN 8+ hrs

Buttermilk Blue Cheese Dressing

Read Reviews (5)

"This is an awesome, simple recipe, can be used as a vegetable dip, salad dressing, or my husband loves it on Buffalo wings. Best to make and store in the fridge overnight to let the flavors meld. Garlic salt can be used in place of the garlic powder." — Tamasa

Ingredients Edit and Save

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Garlic: Fresh Vs. Powdered

Freshly Ground vs. Pre-Ground Pepper

Original recipe makes 2 1/2 cups Change Servings

1 cup buttermilk
1 cup mayonnaise
1 (4 ounce) package crumbled blue cheese

1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper

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Directions

Stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl.
Cover bowl with plastic wrap and refrigerate overnight before serving.

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PREP 5 mins
READY IN 8 hrs 5 mins

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Reviews More Reviews

Apr 08, 2012

I used this dressing for a mixed greens salad. I made one change to cut the fat down in this recipe--I used half nonfat greek yogurt in place of the mayonnaise. The mayonnaise I used in this recipe was reduced fat. I made no other changes. This is a good base recipe. Letting it sit is key so that the blue cheese has time to really infuse the mayonnaise/buttermilk. The consistancy is perfect but I think it needs a little more oomph. Maybe some green onion or fresh chopped chives. I'll use this dressing recipe again but I'll play with it a little.

—Sarah Jo

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Feb 27, 2012

Definitely a simple recipe, but it does lack a little something.... And, it doesn't need to set overnight. This is an easy fix and really it's nothing complicated. I was using this for our homemade buffalo wings so I wanted a thicker dressing. I cut back the buttermilk to approx. 3/4 cup and used half mayo and half sour cream. I eyeballed the garlic powder to taste and added a pinch or two of sugar, a dash of salt and a splash of white wine vinegar. I blended that together and let it set in the fridge for a couple of hours. Overall, it was thick and creamy - perfect for dipping wings and celery!

—Jillian

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6 Ratings

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Aug 05, 2012

I make a dressing a bit like this and it is great. The differences are I used fresh, very finely chopped garlic (start small and add as needed) instead of powder, add dried or fresh parsley, add some lemon juice and a dash of Worcestershire sauce. I also usually use half lite mayo and half light sour cream instead of all mayo, but if I don't have sc on hand, the mayo alone will do. I think the tweaks will add the oomph that was mentioned as missing by others. I got this from a recipe book years ago but eyeball it now since it is one of my fave recipes. It makes a great hostess gift in a pretty bottle with crudites or alongside my hubby's famous wings. This can also be made with gorgonzola instead of blue cheese if you prefer or if that is what is on hand. Enjoy!

—dianalo

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Feb 20, 2012

This is OK - it will be as good as your blue cheese is. It could use a little depth of flavor. Easy for sure. Just not knock your socks off.

—Baking Nana

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May 21, 2012

Excellent! Thank you!

—Michellejo3

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Nutrition

Calories
104 kcal
5%

Carbohydrates
1.1 g
< 1%

Cholesterol
9 mg
3%

Fat
10.5 g
16%

Fiber
0 g
< 1%

Protein
1.7 g
3%

Sodium
154 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Buttermilk Blue Cheese Dressing

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 104
Calories from Fat: 94

% Daily Value *
Total Fat 10.5g 16 %
Saturated Fat 2.4g 12 %
Cholesterol 9mg 3 %
Sodium 154mg 6 %
Potassium 35mg < 1 %
Total Carbohydrates 1.1g < 1 %
Dietary Fiber 0g < 1 %
Protein 1.7g 3 %
Sugars 0.7g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 6 %
Iron < 1 %
Thiamin < 1 %
Niacin 3 %
Vitamin B6 5 %
Magnesium < 1 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.