I am a new fan of Blue Cheese Dressing, and when I say fan, what I really mean is that this is the only one I like and the only way I will eat Blue Cheese period. Baby steps, right? I recently shared the recipe of this dressing in my Bacon and Blue Wedge Salad recipe, but I thought it needed a little feature of its own. This dressing is so easy, so customizable, and because you can eat it with or on almost anything, it needed its own stand out step-by-step guide.

When I said this recipe is customizable, I meant it. You can thin it out by adding a little extra milk, or for the die-hard blue cheese lovers add extra blue cheese crumbles to make it super chunky. In our house, we customize it for the occasion. When we are eating wings we thin it out a little and add less of the blue cheese. That allows for the blue cheese flavor, but it’s easier to dunk those wings into! For Salads, we like it at medium consistency and thickness; and for dips, because it’s amazing on chips too, thicker and super chunky! You would change the consistency by adjusting two ingredients, the blue cheese crumbles and milk.

This dressing is also made with items you generally always have in the fridge (with maybe the exception of the cheese itself), and because it’s homemade you are removing a lot of those unnecessary preservatives that are in bottle dressings. The last campaign for why homemade, in general, dressings are superior? Well you know how dressings at restaurants normally taste better, or the salad you order out would never taste like that had you made it your own? The reason, because those were fresh made. Plain and simple!

Without further ado, here is Birdbelly’s Best Blue Cheese Dressing.

The Process

In a blender, add Mayo, Milk, Sour Cream, and seasonings. Blend until completely smooth. Add additional tablespoon of milk at a time until it has the consistency you would like, blending in between. I use my single serve Ninja blender, the recipe for this makes the perfect amount, but you can use a full size blender, especially if you are doubling the recipe, or a bowl, whisk, and some good ole muscles.

Next, pour the mixture out into a bowl, and stir in your blue cheese crumbles. I would say start with 2 oz then add more as you see fit.

Cover the bowl and refrigerate for at least twenty minutes so the flavors can marry. You can transfer immediately to a mason jar or any sealed container to store for up to one week.

Recipe