This creamy blue cheese dressing is incredibly easy to make and can be made lower in fat while still remaining delicious!
I don’t know about you, but I absolutely love blue cheese dressing! The problem is that when you go to purchase blue cheese dressing at the grocery store, many times there are added ingredients and preservatives, such as MSG, that you just don’t want in your dressing. The easiest way to fix this problem is to make your own. I never realized how easy it was until I did it myself.
I wanted to make a blue cheese dressing recipe that didn’t require buttermilk since we usually don’t have any on hand. And, since we don’t really use it in our recipes, I wouldn’t want to waste it.
I also decided that I wanted to grind my own mustard for this recipe. So, I made what I consider one of the best purchases ever – I bought a mortal and pestle. I had always wanted one and now I had an excuse!
If you’re contemplating making this dressing using a store-bought pre-ground mustard, please note that the pre-ground mustard is spicier and has a more mustardy flavor than the seed version. Therefore, I would stick with the mustard seed. It’s much more fun to grind it yourself! 🙂 But, if you do choose to use the pre-ground mustard, I would recommend using a quarter or half as much at first and adjusting the flavor after tasting.
What I really love about this recipe is that I’ve tried it with light mayonnaise and light sour cream, and it was still delicious! So, if you’re in the mood to “lighten up” or you’re having a “bring on the fat” kind of day, this Creamy Blue Cheese Dressing recipe works for you!
Serve as a salad dressing, dip, or topping for Buffalo wings and more. Enjoy!
This recipe was adapted from All Recipes.
To see how easy this Creamy Blue Cheese Dressing is to make, watch the video below:
- 1 teaspoon ground mustard seed (not ground mustard)
- 2 cups mayonnaise (regular or light)
- 1 cup sour cream (regular or light)
- 8 oz. package blue cheese crumbles
- 2 teaspoons low sodium, gluten-free Worcestershire sauce
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Kosher salt
- Grind mustard seed using a mortar and pestle and set aside.
- Gently stir mayonnaise, sour cream and blue cheese crumbles in a large bowl.
- Stir in ground mustard seed, garlic powder, white pepper, black pepper and salt.
- Cover and refrigerate overnight.
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