Blue Cheese Dressing

Blue Cheese Dressing

Nancy Blair 0

"Bleu Cheese dressing has many uses at any appetizer party. It can be served with vegetable sticks or as a dip for other appetizers, like chicken wings."

Ingredients 1 h 5 m {{adjustedServings}} servings 165 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a small mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, and blue cheese. Season with salt and pepper to taste. Cover, and refrigerate for at least one hour before serving.
Tips & Tricks
Cheese Fondue

See how to make a classic cheese fondue.

Bluetons (Blue Cheese Croutons)

See how to make croutons with blue cheese.

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Reviews 91

  1. 107 Ratings


Since there were so many good reviews of this recipe, I thought that I would try it. We were very disappointed however as the garlic and onion were so overwhelming that it actually stung our tongues. I would try it again but would omit both the garlic and the onion (or, at least, cut them down in half). This is funny as we are HUGE garlic and onion fans and usually add a lot more than is required after we test a new recipe.


Very good, with some changes. Replaced 1/2 cup of mayonnaise with 1/2 cream cheese - I can't stand too mayonnais-y! Use onion powder (1 tsp) and garlic powder (1/2 tsp) so it wouldn't taste too "raw". Increased blue cheese to 1/2 cup. Used white wine vinegar instead of plain white, and 1 tsp chili powder for spice and color. Then instead of salt and pepper, I garnished with toasted pecans and served with chips, carrots, and celery. Perfect!


Great salad dressing, however I lightened it up a bit by using Hellman's light mayo, reduced fat sour cream and reduced fat blue cheese. I also cut way back on the onion and garlic using just a pinch of onion powder and a 1/4 tsp. of minced garlic. I used white wine vinegar which is milder, subbed light buttermilk for the lemon juice, reduced the parsley and added a pinch of sugar. I blended everything together and let it set for an hour before using.