Name: joanna gaines blue cheese dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 5 ounces blue cheese, crumbled (divided); 1/4 cup sour cream; 2 tablespoons whole-milk buttermilk; 2 tablespoons fresh chives, sliced (divided); 1 clove garlic, minced; 1/2 teaspoon freshly cracked black pepper; 1/4 teaspoon kosher salt

This creamy, thick joanna gaines blue cheese dressing is made with fresh chives, tangy sour cream, and a generous amount of crumbled blue cheese, ready in just 10 minutes. Mashing half of the cheese into the base creates a rich, velvety binder that clings perfectly to crisp iceberg lettuce without sliding off. I love making this fresh version because it skips the heavy mayonnaise found in most bottled brands for a cleaner, brighter flavor.

🤍 Restaurant-Quality At Home:

I used to rely on store-bought jars for my wedge salads, but I always found them either too runny or weirdly artificial tasting. Making this recipe at home taught me that the secret to that authentic steakhouse texture isn’t actually mayonnaise—it’s using a base of sour cream and buttermilk to let the sharp cheese flavor shine through.

My first attempt was a bit too chunky because I simply stirred everything together. I quickly learned that taking a moment to mash some of the blue cheese into the liquids before adding the rest of the crumbles is the key to getting that cohesive, dip-like consistency that makes this dish feel special.

🧀 What Kind of Blue Cheese Should I Use For Blue Cheese Dressing?

To keep it short and sweet, here are the top three picks based on the result you want:

For Bold Flavor: Roquefort. It’s the punchiest and saltiest. Great if you want that classic, sharp “blue” kick that stands up to buffalo wings or steak.
For Maximum Creaminess: Gorgonzola Dolce. It’s milder and more buttery. It melts into the dressing base easily for a smoother texture.
For Great Texture: Danish Blue. It stays in firm, distinct crumbles. Use this if you want those big, satisfying chunks in every bite.

Quick Tip: Always buy a wedge and crumble it yourself. Pre-crumbled cheese is coated in potato starch to prevent clumping, which stops it from blending smoothly into your dressing.

Joanna Gaines Blue Cheese Dressing Recipe

🥛 Joanna Gaines Blue Cheese Dressing Ingredients

Blue Cheese: You will need a 5-ounce block of high-quality blue cheese (like Gorgonzola or Roquefort). Crumble it yourself for the best texture.
Sour Cream: Provides the thick, creamy base without the oiliness of mayonnaise.
Buttermilk: Whole-milk buttermilk is best for thinning the dressing while adding a crucial tangy kick.
Fresh Chives: Essential for a pop of color and mild onion flavor.
Garlic: A single fresh clove, minced very finely, adds depth.
Seasonings: Kosher salt and freshly cracked black pepper to taste.

🍚 How To Make Joanna Gaines Blue Cheese Dressing

Prep the Base: In a small mixing bowl, combine the sour cream, buttermilk, minced garlic, salt, pepper, and one tablespoon of the sliced chives.
Mash the Cheese: Add half of the crumbled blue cheese to the bowl. Use a fork or the back of a spoon to mash these crumbles into the wet ingredients until the mixture is creamy and slightly uniform.
Adjust Consistency: If the dressing feels too thick for your liking, whisk in an extra teaspoon of buttermilk at a time until it reaches your desired pourability.
Final Fold: Gently fold in the remaining blue cheese crumbles, keeping them whole for texture. Refrigerate for at least 30 minutes to let the flavors meld before serving.

💨 Recipe Tips

Avoid Pre-Crumbled Cheese: Bags of pre-crumbled cheese often contain anti-caking agents (cellulose) that prevent them from melting into the sauce properly. Buying a wedge and crumbling it by hand ensures a creamier result.
Chill Time Matters: While you can eat this immediately, letting it sit in the fridge for 30 minutes allows the garlic and chives to infuse the sour cream, significantly improving the flavor profile.
The Mayo Variation: If you prefer a more traditional, heavier dressing (closer to Hidden Valley style), you can substitute half of the sour cream with high-quality mayonnaise like Duke’s.

🥗 What To Serve With Blue Cheese Dressing?

The most classic pairing is a crisp Iceberg Wedge Salad topped with crispy bacon bits and cherry tomatoes. This thick dressing also works beautifully as a cooling dip for spicy buffalo chicken wings or a vegetable crudité platter.

📊 How To Store Leftovers Blue Cheese Dressing?

Store this dressing in an airtight jar or container in the refrigerator for up to 2 days. Because it relies on fresh dairy and lacks preservatives, it is best consumed quickly and should not be frozen, as the emulsion will break upon thawing.

FAQs

Can I use regular milk instead of buttermilk?
Yes, but you will lose some tang. To mimic buttermilk, add a squeeze of lemon juice or white vinegar to whole milk and let it sit for 5 minutes before using.

Is this dressing gluten-free?
Generally, yes, as long as your blue cheese and Worcestershire sauce (if adding any optional dashes) are certified gluten-free. Always check the labels on your specific cheese brand.

How do I make it thinner?
This recipe yields a thick, dip-like consistency. For a thinner salad dressing, simply increase the buttermilk by 1-2 tablespoons until it flows easily from a spoon.

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📊 Blue Cheese Dressing Nutrition Fact

Calories: 145
Total Fat: 12g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 320mg
Total Carbohydrate: 2g
Protein: 7g