Roquefort/Bleu Cheese Dressing Recipe -
Roquefort/Bleu Cheese Dressing Recipe
  • READY IN 10 mins

Roquefort/Bleu Cheese Dressing

Recipe by  

"Many people are unable to find true Roquefort* dressing. This recipe is as close to it as possible. Mix well if you like a smoother dressing. Some may want more bleu than I have suggested."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. In a medium bowl, stir together cream cheese, mayonnaise, sour cream, garlic, and salt and pepper. Mix in lemon juice and milk, stirring until smooth. Crumble blue cheese into mixture, and fold into mix, without breaking up chunks.
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  • *A Note about Roquefort Cheese
  • True Roquefort cheese comes from the village of Roquefort, in southwestern France. A creamy, pungent, strong-flavored sheep's milk cheese, it is aged in Roquefort's limestone caves. The name 'Roquefort' is protected by law, which prevents cheese makers in other places from calling their blue cheese 'Roquefort' cheese (much like sparkling wine from, say, California cannot be called 'Champagne'). If you cannot find authentic Roquefort cheese, other blue cheeses will also work well in this dressing, including Gorgonzola, Stilton, and Danablu.

Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2006

I am not the biggest fan of cream cheese, but I decided to try this anyway. Overall I thought it was really good. I'm a dressing-maker novice and it was simple to create... I'm sure I'll make this again.

Most Helpful Critical Review
Feb 01, 2010

We give this a 3 1/2 rating. It is a little bland. We only had about 2 oz. of cream cheese left so we only put in 2 T. of milk so it wouldn't be too runny. Next time I think I will add a little more lemon juice for zip and a little more garlic. I think that it needs to sit a bit too so that all of the ingredients will blend well together. Thank you for the recipe.

May 19, 2008

My hubby loves this stuff! Sometimes I will add a bit of sour cream to it. Great as is!

Jun 08, 2008

Great! Will half it next time, though -- a little too much for one dinner of chicken wings. :)

Mar 21, 2011

YUM! I made it almost as is except the milk or salt & pepper. I wanted it thick since I was using it for wings. It is sooooo much better than a bottle. Will make this recipe whenever I need some Bleu Cheese dressing. I did add more Bleu Cheese though....about double. I like it chunky for wings & celery.

Mar 16, 2012

LOVE this dressing! I use a full 5 oz container of bleu cheese. I put the ingredients in a blender, with about half the bleu cheese, and blend. Then I fold in the rest of the bleu cheese so there's chunks. I love it this way! For those stating that this is bland, try a little more lemon juice and make sure to season with salt and pepper. I didn't add any salt & pepper the first time, and it was a bit bland without those essential seasonings.

Dec 30, 2011

Delicious! If you find that the dressing is too thick add a little greek yogurt.

Jun 20, 2013

One more 'tip' regarding this recipe. Since true Roquefort is very hard to find, you can sub OREGON BLUE for this recipe. Rogue Creamery in Central Point, Oregon makes Oregon Blue from the original 'starter' blue from France.


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  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 152 mg
  • 6%

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

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