Many people are unable to find true Roquefort* dressing. This recipe is as close to it as possible. Mix well if you like a smoother dressing. Some may want more bleu than I have suggested.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together cream cheese, mayonnaise, sour cream, garlic, and salt and pepper. Mix in lemon juice and milk, stirring until smooth. Crumble blue cheese into mixture, and fold into mix, without breaking up chunks.

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*A Note about Roquefort Cheese

True Roquefort cheese comes from the village of Roquefort, in southwestern France. A creamy, pungent, strong-flavored sheep's milk cheese, it is aged in Roquefort's limestone caves. The name 'Roquefort' is protected by law, which prevents cheese makers in other places from calling their blue cheese 'Roquefort' cheese (much like sparkling wine from, say, California cannot be called 'Champagne'). If you cannot find authentic Roquefort cheese, other blue cheeses will also work well in this dressing, including Gorgonzola, Stilton, and Danablu.

Nutrition Facts

154.4 calories; 3 g protein; 2 g carbohydrates; 32 mg cholesterol; 152.2 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/29/2006
I am not the biggest fan of cream cheese but I decided to try this anyway. Overall I thought it was really good. I'm a dressing-maker novice and it was simple to create... I'm sure I'll make this again. Read More
(27)

Most helpful critical review

Rating: 3 stars
02/01/2010
We give this a 3 1/2 rating. It is a little bland. We only had about 2 oz. of cream cheese left so we only put in 2 T. of milk so it wouldn't be too runny. Next time I think I will add a little more lemon juice for zip and a little more garlic. I think that it needs to sit a bit too so that all of the ingredients will blend well together. Thank you for the recipe. Read More
(4)
25 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/29/2006
I am not the biggest fan of cream cheese but I decided to try this anyway. Overall I thought it was really good. I'm a dressing-maker novice and it was simple to create... I'm sure I'll make this again. Read More
(27)
Rating: 5 stars
05/19/2008
My hubby loves this stuff! Sometimes I will add a bit of sour cream to it. Great as is! Read More
(21)
Rating: 4 stars
06/08/2008
Great! Will half it next time though -- a little too much for one dinner of chicken wings.:) Read More
(15)
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Rating: 5 stars
03/21/2011
YUM! I made it almost as is except the milk or salt & pepper. I wanted it thick since I was using it for wings. It is sooooo much better than a bottle. Will make this recipe whenever I need some Bleu Cheese dressing. I did add more Bleu Cheese though....about double. I like it chunky for wings & celery. Read More
(9)
Rating: 5 stars
03/16/2012
LOVE this dressing! I use a full 5 oz container of bleu cheese. I put the ingredients in a blender with about half the bleu cheese and blend. Then I fold in the rest of the bleu cheese so there's chunks. I love it this way! For those stating that this is bland try a little more lemon juice and make sure to season with salt and pepper. I didn't add any salt & pepper the first time and it was a bit bland without those essential seasonings. Read More
(9)
Rating: 5 stars
12/30/2011
Delicious! If you find that the dressing is too thick add a little greek yogurt. Read More
(6)
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Rating: 3 stars
02/01/2010
We give this a 3 1/2 rating. It is a little bland. We only had about 2 oz. of cream cheese left so we only put in 2 T. of milk so it wouldn't be too runny. Next time I think I will add a little more lemon juice for zip and a little more garlic. I think that it needs to sit a bit too so that all of the ingredients will blend well together. Thank you for the recipe. Read More
(4)
Rating: 5 stars
06/20/2013
One more 'tip' regarding this recipe. Since true Roquefort is very hard to find you can sub OREGON BLUE for this recipe. Rogue Creamery in Central Point Oregon makes Oregon Blue from the original 'starter' blue from France. Read More
(4)
Rating: 3 stars
07/08/2011
Not bad loved the garlic but just average and not quite what I was looking for. A little on the thick side too. Read More
(3)