This blue cheese dressing recipe with yogurt takes 10 minutes to make, and it’s a million times better than anything from the grocery store!
Once you make this blue cheese dressing with yogurt, you’ll never go back to buying the store-bought stuff. It’s cool, creamy, blue cheesy perfection, and it couldn’t be any easier to make!
I never have buttermilk, so to keep this recipe super simple, I use Greek yogurt instead. It gives the dressing that signature tang and is the perfect substitution for buttermilk. I strongly encourage you to make it in advance and let it hang out in the fridge for at least 3-4 hours. It takes the dressing from “oh yum” to “oh wow”!
Blue cheese dressing with yogurt ingredients:
- Blue cheese: I typically use Gorgonzola, but any blue cheese will work. (more on this below)
- Mayonnaise: I recommend full-fat for maximum creaminess and taste.
- Greek yogurt: Together with mayonnaise, Greek yogurt provides a thick and creamy base.
- White vinegar: Acid is needed to cut through the fat and richness.
- Lemon juice: Using both vinegar and lemon gives a dressing a more balanced flavor and brightens it up.
- Worcestershire: This adds a savory, complex deliciousness. Don’t skip it!
- Sweetener: A touch of sugar below balances out the acidity. To keep this low in sugar, I use Monk fruit.
- Garlic powder: Raw garlic can be harsh, so I opt for a small amount of garlic powder instead.
- Black pepper: This is an underrated ingredient. The spicy, earthy flavor levels up the dressing.
- Frank’s Red Hot: Optional, but it’s my secret ingredient. It adds a zippy tang my family loves!
- Italian parsley: This is another optional ingredient, but we love the pop of earthy freshness it gives.
What kind of blue cheese is best for blue cheese dressing?
For the best taste and texture, I recommend buying a wedge and crumbling it yourself. A good quality yet affordable blue cheese is what you want. Save the high-end, more expensive stuff for your cheese boards. That said, use a blue cheese that you love!
My go-to is Gorgonzola, which is an Italian blue cheese. It’s milder in flavor, so you can add a lot without it being too overpowering. If you live near Trader Joe’s, they’ve got a fantastic Gorgonzola that’s very affordable!
If you love blue cheese and want a stronger flavor, I recommend Roquefort. It’s sharp, tangy, and more pungent than Gorgonzola. It’s delicious!
How to make chunky blue cheese dressing:
- Crumble the blue cheese: Using your hands can get messy, I stick my knife into the top of the cheese and twist. (as shown in the photo below) This will result in chunks of all different sizes.
- Add the remaining ingredients minus the milk to a bowl. (reserving some of the blue cheese)
- Mash it up using a small masher like the one shown. It’s easier than using a fork.
- Add a little milk or half-and-half to get the desired consistency. It will thicken up in the fridge.
- Let it rest. For the best flavor, I suggest making this at least a few hours in advance.
- Taste and adjust the ingredients one last time before serving. I find that after letting it sit overnight, it gets very thick. I usually thin it out with a little more acid or half-and-half!
If you like a chunky dressing, reserve some of the crumbled blue cheese and stir it ain’t the end. Alternatively, if you like it completely smooth, mash it all up or make the dressing in a small blender or food processor.
Equipment needed to make this recipe:
- Medium size bowl: I recommend using something a little larger than what you think you might need. It gives you more room to groove, especially when you are mashing the blue cheese.
- Small blender or food processor: When I’m feeling especially lazy, I throw everything in my small Ninja food processor and just stir the extra blue cheese in at the end.
- Small masher: It’s easier than a fork when incorporating the blue cheese into the other ingredients.
- Glass container to store and serve it in.
Recipe tips and variations:
- Since most of us have sour cream on hand but not Greek yogurt, it’s a perfect substitution.
- If you don’t have white vinegar, apple cider vinegar will work, or feel free to use all lemon juice.
- If you don’t have lemon juice, feel free to use all white vinegar.
- Any sweetener would work, but I would caution you against using honey. It throws the flavors off.
- Instead of parsley, feel free to use chives or the tops of scallions.
- Store the blue cheese in an air-tight container in the refrigerator for up to three days. Blue cheese dressing doesn’t last as long as you might think. It can start to separate and go downhill quickly. I recommend making smaller batches and eating it within a couple of days.
How to serve chunky blue cheese dressing:
- On a salad, especially a steak salad
- Serve as a dip for veggies or chicken wings
- As a spread on sandwiches
- Spread on a buffalo chicken pizza as the base
- Mix with a bag of coleslaw for a fun twist on slaw
- With french fries (I LOVE dipping my fries in blue cheese!)
- Buffalo chicken meatballs + this dressing is a crowd pleaser
- drizzle over fried green tomatoes
Serve this with:
- Homemade Goulash +Salad
- Broccoli Slaw & Blue Cheese Salad
- Gluten-Free Sausage Ballls
- Fresh Corn & Blue Cheese Salad
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Blue Cheese Dressing Recipe with Yogurt
- 4-6 ounces blue cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Frank's Red Hot, optional
- 1/2 teaspoon sugar (I use Monkfruit)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon Italian parsley, finely chopped, optional
- Milk or half-and-half to thin it out
- Salt to taste
- Crumble the blue cheese and set aside
- Add the mayonnaise, yogurt, and 4 ounces (1/2 cup) of the blue cheese to a bowl. Mash the blue cheese into the yogurt and mayonnaise using a fork or a small masher.
- Add the vinegar, lemon, Worcestershire, hot sauce, garlic, pepper, sugar, and parsley to the bowl.
- Mix well and add additional 2 ounces blue cheese crumbles if you like it chunky. (if not, add them all before mashing)
- Cover the dressing, and let it hang out in the fridge for a minimum of 3 hours.
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