*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have never been a fan of bleu cheese dressing, NEVER! as in, I have been completely grossed out by the concept, the smell, the flavor, everything. After making this, consider me converted. I made this for a holiday family wing-stravaganza, mostly thanks, too, to Chef John's recipes & videos. Seriously, I couldn't be happier... great with wings, the celery & carrot-dipping, great with a wedge salad (with bacon, Chef John! can't forget the bacon!) In this recipe, the freezing and grating of the cheese is key. Thank you, Chef John! You've made my food world bigger and better.
This is an awesome, awesome, awesome blue cheese dressing. I used Duke's olive oil mayo, light sour cream, and fat free buttermilk to reduce the calories, but I used regular blue cheese because low fat blue cheese is just WRONG in so many ways! I also splashed in around 1 tsp. of white wine vinegar in it because I always add that to my blue cheese dressing. With these changes I got the calories down to around 135 calories per 1/4 cup serving size. I did not miss any of the fat I cut out! Thank you Chef John for this great recipe.
My husband stomped his feet and said why why do you have to mess with perfection ... I love your blue cheese dressing and I said because I like to try new recipes. It will be fine. He loved it. He said it is quite good and asked for another salad the next night. I can't wait to try it as written because I didn't have buttermilk. I made my own with milk and vinegar. I didn't have a block of blue cheese to grate. I had previously crumbled that I added in. It is really good with my substitutions ... can't wait to try it with the real stuff.
Chef John, I have tried a few of your recipes and they never fail to please. This is a fantastic recipe. I followed it exactly except I was in a hurry and did not freeze the cheese. The dressing will be able to sit 6 hours before I serve it tonight with chipotle popcorn chicken. I can definitely see the advantage to freezing the cheese and will do so next time. I like all of the proportions of ingredients that you used they are all in harmony. Thank you for another great recipe!
This dressing/dip is incredible! I made the full recipe w/o the buttermilk then separated the mixed ingredients into separate bowls. That way I could add the right amount of buttermilk to make a dip and a dressing to their proper consistencies. I served the dressing over wedge salads and served the dip with my own version of buffalo wings on NFL conference championship Sunday in January 2014. I also taught my guests Chef John's trick on how to eat a flat wing piece. It was the perfect football meal and everyone enjoyed it.
I've been making blue cheese dressing for over 35 years using a recipe I developed. I decided to try this recipe and am truly impressed. This will be my go to blue cheese dressing from now on... I really like the freezing of the blue cheese and grating it into the dressing.
I made this recipe as written and for me it was a waste of ingredients especially expensive blue cheese. I wish I had taken the time to read all of the reviews. First of all I would have cut the recipe in half and left out the buttermilk. I made it one day and when I went to use it the next day it was like soup. Good thing I wasn't planning on using it for company. Did this happen to anyone else?
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