This amazing homemade Blue Cheese Dressing is creamy, a little chunky and loaded with awesome blue cheese flavor! We have made it more healthy by using Greek Yogurt in place of some of the mayonnaise and it is only 63 calories per serving! Serve it drizzled over a classic wedge salad or use it for dunking Buffalo Wings.

a pitcher of dressing pouring over a plate of salad

Here we are again with another homemade salad dressing to tickle your taste buds! Our salad dressing collection has been growing since 2015 with many favorites including this Apple Cider Vinegar Salad Dressing and our Lemon Tahini Dressing. And now today I am sharing my own Blue Cheese Dressing! This is a lighter version of classic blue cheese dressing since it uses less mayonnaise than typical recipes. I swapped in some creamy Greek Yogurt instead so even though has far fewer calories, it tastes classic all the same. So it is great for all of us who are committed to healthy eating, but still love the classic tangy flavor of bleu cheese dressing. We love the way the hand whisked dressing has great texture with chunks of blue cheese

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Ingredients For Creamy Blue Cheese Salad Dressing

the ingredients for this recipe with text overlay
  • Greek yogurt: I used fat-free plain Greek yogurt to keep the calories lower, but if you have full-fat Greek yogurt that works well too. It will be even creamier! I like to use Greek yogurt instead of plain regular yogurt because it is much thicker and gives the dressing a rich creamy texture!
  • Mayonnaise: You only need three tablespoons of mayonnaise to give this dressing classic Blue Cheese Dressing taste. In my original version of the recipe I used olive oil but I came back to mayo for the classic taste. You can use light mayo to make this even lower in calories, but I find that using three tablespoons of full fat gives it better taste and mouth feel.
  • White wine vinegar: To give the dressing a kick of tangy sour flavor I used white wine vinegar. This is one of my favorite vinegars, and if you don’t currently use it, I highly recommend buying it. But if you don’t you can sub in rice vinegar, apple cider vinegar or white vinegar instead. You an read more about vingears here.
  • Milk: To thin the dressing I added in three tablespoons of nonfat milk. We drink skim milk so that is what I used, but you can use low-fat or whole. Buttermilk is even better than milk for salad dressings, so if you have that on hand use that instead.
  • Shallot: To further kick up the flavor, add in minced or grated shallot. I’ve mentioned before that allium is an important part of dressing. It adds to the depth of flavor that you would surely miss! A small amount of white onion or garlic would work as a substitute in a pinch. A lot of dressing recipes you’ll find online call for garlic powder or onion powder, but we find using fresh shallot tastes much better!
  • Blue cheese: There are many types of blue cheese (or bleu as it is sometimes known outside the United States.) It can be made from goats milk, sheeps milk or cows milk. The best blue cheese for dressing is Danish Blue Cheese because it has a mild flavor and it is so soft, creamy and blends into the dressing easily. If there is another blue you prefer, or they don’t carry Danish at your local grocery store, you can also use Maytag or another type that you prefer. For stronger flavor, try Gorgonzola or Roquefort.
  • Salt and Pepper: I also add in salt, and pepper. I used 1/2 teaspoon salt. If you do not like salty food or are salt sensitive, taste your dressing before you add it. It may be salty enough for you as is because blue cheese is so salty.

How To Make Healthy Blue Cheese Dressing

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Homemade blue cheese dressing is really simple to make. Unlike vinaigrettes, you don’t have to worry about the fat and liquid separating, so you can just whisk everything together to make it.

  1. Step 1: Chop Shallot with a sharp chef’s knife. If you like, you can also use a fine grater instead. You’ll need about half of a small bulb of shallot.
  2. Step 2: Crumble the blue cheese into fine crumbles. We prefer freshly crumbled blue cheese because it blends into the dressing better. Pre-crumbled blue cheese is coated in starch and is often too hard to incorporate into the dressing well.
  3. Step 3: Whisk Greek yogurt, mayonnaise, milk, vinegar, salt and pepper in medium bowl until completely smooth.
  4. Step 4: Add in shallot and blue cheese and whisk. Mash the blue cheese into the dressing with a fork until it reaches the desired thickness and consistency.

Note From Chef Katie: I love homemade blue cheese dressing to be chunky but if you like it more smooth like store-bought, you can puree it instead of whisking it. Try pulsing it in a blender a few times to get the desired texture. You can also use an immersion blender in a blending jar or a mini-prep food processor.

a jar of the dressing from the side with a bowl of salad in the background

FAQs and Expert Tips

How long will homemade blue cheese dressing last in the fridge?

This dressing will keep in a sealed jar for one week in the refrigerator. Shake well before using.

Is blue cheese dressing just ranch with blue cheese?

Blue cheese and ranch dressing are similar in that they are both creamy dressings made with a base of milk (or buttermilk) and mayonnaise, but ranch is also typically a little sweeter than blue cheese and usually has herbs added to it such as dill.

What herbs taste good in blue cheese dressing?

There are plenty of ways to enhance the taste of this dressing. Adding herbs is probably the easiest. We like to add either dill or tarragon to blue cheese dressing. Use 1 to 2 teaspoons of fresh chopped with the shallots and cheese. You can also use tarragon-infused vinegar instead of white wine vinegar for a subtle yet gourmet taste change.

Is blue cheese dressing healthy?

Store-bought blue cheese dressing is more than double the calories and nearly quadruple the amount of fat from this recipe. They also include additives such as xanthan gum. This Greek yogurt Blue cheese dressing recipe, however, has only 63 calories per two-tablespoon serving and only 2 grams of saturated fat. When enjoyed in moderation, it is part of a healthy diet.

Is blue cheese moldy?

Blue cheese is made with a harmless culture or mold called Penicillium roqueforti. In production, the cheese is innoculated with the spores before or after the curds are formed. When the cheese ages and ferments, the classic blue veining occurs and gives the cheese its distinctive smell and flavor.

How To Use Blue Cheese Salad Dressing

  • This healthy blue cheese dressing is salty and sour and has the traditional taste of blue cheese, so the flavors pair well with bold dark leafy greens.
  • This week we had it with green leaf lettuce, radicchio and locally grown carrots and cherry tomatoes.
  • It is also amazing over a variety of salads like with a thick wedge of iceberg lettuce or tossed in a classic Garden Salad.
  • We also love to use it as a dipping sauce to dunk carrots and celery sticks in it for a snack, or use it for Air Fried Cauliflower Wings or classic chicken wings for game day!

More homemade salad dressing recipes: 

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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a jar of the dressing

Creamy Homemade Blue Cheese Salad Dressing Recipe

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5 from 3 reviews

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Description

This Creamy Homemade Blue Cheese Dressing is creamy and a little chunky. It is wonderful served over classic garden salad, iceberg wedge, as a snack with carrot and celery sticks or for Buffalo wings!

Ingredients

Units Scale
  • 1/3 cup plain non-fat Greek yogurt
  • 3 tablespoons mayonnaise
  • 3 tablespoons non-fat milk
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon shallot
  • 1/4 cup crumbled danish blue cheese

Instructions

  1. Whisk Greek yogurt, mayonnaise, milk, vinegar, salt (*see note) and pepper in medium bowl until completely smooth. Add in shallot and blue cheese and whisk.
  2. Mash the blue cheese into the dressing with a fork until the dressing has thickened to the desired consistency.

Notes

Make Ahead

This dressing can be stored in the refrigerator in a sealed jar for up to one week. Shake well before serving.

For a Smoother Consistancy

For a smoother consistency pulse the ingredients in a blender, mini-prep food processor or with an immersion blender to desired consistency.

Salt To Taste

Blue cheese is very salty on its own, so if you are salt sensitive, omit the salt and taste before adding in salt to taste.

  • Prep Time: 5 minutes
  • Category: Salad Dressing
  • Method: No cook
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 63
  • Sugar: 1 g
  • Sodium: 262
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 2 g

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.

I originally shared this on February 19th, 2015. I have updated the recipe, text and photos as well as made a video to share with you today. I hope you enjoy this new and improved Creamy Blue Cheese Dressing!