Ultimate Blue Cheese Dressing
Photo by Noah Tanen
- Serves
- 2 cups
- Prep Time
- 10 Minutes
The Test Kitchen has been engaged in a fierce debate recently over which creamy, mayo-based dressing reigns supreme: Is it Blue Cheese, or is it Ranch? It should be obvious already that I’m team Blue Cheese. This recipe is my go-to when it comes to iceberg-based salads and, of course, buffalo wings. I prefer a rich, mild blue cheese like Danish Blue or Gorgonzola and always try to crumble it myself. I also call for a little buttermilk which helps to loosen the consistency and add a subtle tang. This should last up to a week in the fridge.
Ingredients
- 4 ounce blue cheese
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 1/4 cup buttermilk
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
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Directions
- Step 1
Crumble the blue cheese into a medium bowl and add the sour cream, mayonnaise, buttermilk, garlic powder, parsley, dill, and lemon juice. Mix to combine and season to taste with salt and pepper. Transfer to a lidded container and refrigerate for at least an hour before serving.