I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
WELCOME!
Affiliate links included. Thanks for supporting the brands I trust!
Creamy, tangy and boldly savory – this creamy homemade blue cheese dressing for salads, wedges, & buffalo bowls delivers that classic steakhouse flavor with clean, simple ingredients you already have on hand. You’ll find a smooth base, balanced acidity, and just the right amount of blue cheese bite to make every salad, bowl, and veggie tray feel intentional.
Blue cheese dressing has a reputation for being heavy, overly salty, or one-note. This version brings brightness, depth, and balance, using a mix of cultured dairy, fresh citrus, and quality blue cheese to create a dressing that’s bold without overpowering.
Whether you’re building a crisp wedge salad, topping buffalo chicken bowls, or assembling a grazing board, this dressing is designed to be versatile, make-ahead friendly, and easy to customize to your personal taste.
WHAT TO EXPECT IN THIS POST
Why You’ll Love This Recipe
Ingredients
Equipment
Step-By-Step Instructions
Pro Tips for the Best Flavor
Make-Ahead & Storage Tips
Frequently Asked Questions
Hosting Tips
Other Recipes You’ll Love
Recipe Card
WHY YOU’LL LOVE THIS RECIPE
Creamy without feeling heavy
Naturally tangy and balanced
Customizable texture (dip-style or drizzle-ready)
Made with real, whole ingredients
Perfect for salads, wings, bowls, and boards
INGREDIENTS
Full-fat Greek yogurt or sour cream
Avocado mayonnaise
Buttermilk
Blue cheese
Lemon juice or white wine vinegar
Fresh garlic
Dijon mustard
Sea salt
Black pepper
Optional fresh herbs : chives or parsley
EQUIPMENT
Medium mixing bowl
Whisk
Rubber spatula
Microplane or garlic press
Measuring cups and spoons
Airtight storage container
STEP-BY-STEP INSTRUCTIONS
In a medium bowl, whisk together Greek yogurt (or sour cream), mayonnaise, and buttermilk until smooth and fully combined.
Add lemon juice, grated garlic, Dijon mustard, salt, and pepper. Whisk again until silky and uniform.
Gently fold in the crumbled blue cheese, leaving some larger pieces for texture.
Taste and adjust seasoning, acidity, or thickness as needed.
Chill for 30 minutes before serving to allow flavors to fully develop.
PRO TIPS FOR THE BEST FLAVOR
Use high-quality blue cheese for deeper, more complex flavor.
Add a pinch of lemon zest for brightness.
Swap half the mayo for crème fraîche for a luxe finish.
If desired, you can swap out the grated garlic with 1 tablespoon of garlic fused olive oil.
For dip-style thickness, reduce buttermilk to 2 – 3 tablespoons.
For drizzle-ready dressing, add an extra splash of buttermilk.
MAKE-AHEAD & STORAGE TIPS
Store in an airtight container in the refrigerator for up to 5 – 7 days.
Stir well before serving, as natural separation may occur.
Flavor improves after a few hours of chilling.
FREQUENTLY ASKED QUESTIONS
Can I make this blue cheese dressing without buttermilk?
Yes. Substitute milk mixed with lemon juice (1 cup milk + 1 tablespoon lemon juice, rested for 5 minutes).
Can I make it dairy-free?
You can use dairy-free yogurt, vegan mayo, and a plant-based blue cheese alternative. Flavor will certainly differ and I cannot speak to the final outcome.
What’s the best blue cheese to use?
Maytag offers classic tang; Roquefort brings bold depth; Gorgonzola gives a milder profile. My preference : Clemson Blue Cheese (alumni here!)
Can I freeze blue cheese dressing?
Freezing isn’t recommended. Texture breaks once thawed.
HOSTING TIPS
Serve this dressing in a small ceramic pitcher or wide-mouth jar alongside a crisp crudité platter or buffalo chicken sliders. A simple garnish of cracked pepper or chives makes it feel intentional and restaurant-worthy without extra effort.
A creamy, tangy homemade blue cheese dressing made with Greek yogurt, mayo, buttermilk, and real blue cheese. Perfect for salads, buffalo bowls, roasted veggies, and grazing boards.
Ingredients
Scale
1/2 cup full-fat Greek yogurt or sour cream
1/3 cup avocado mayonnaise
1/4 cup buttermilk (plus more if needed)
2 – 3 ounces blue cheese, finely crumbled
1 tablespoon lemon juice or white wine vinegar
1 small garlic clove, grated
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
optional : 1 tablespoon chopped chives or parsley
Instructions
Whisk yogurt, mayonnaise, and buttermilk in a bowl until smooth.
Add lemon juice, garlic, Dijon, salt, and pepper. Whisk to combine.
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
Buy Now → 
+ Show / Hide Comments
Share to: