Sauces & Condiments
Betty Crocker's blue cheese dressing recipe delivers that signature tangy, creamy twist that elevates every salad and dip with professional flair. The secret lies in balancing sharp blue cheese with smooth mayo and buttermilk, creating a velvety texture that clings perfectly to greens or crispy fries.
I've refined this recipe over years to ensure it stays rich without separating—no thin, watery disappointments here.
This dressing comes together in just 5 minutes with simple ingredients you likely already have: blue cheese crumbles, mayonnaise, buttermilk, and a touch of vinegar for brightness. The key technique is whisking everything until completely smooth, then letting it rest for 15 minutes to allow flavors to meld.
That brief wait transforms good dressing into exceptional dressing—trust the process.
What you'll get is a dressing so creamy it coats every leaf of your salad while maintaining that bold blue cheese tang. The texture stays thick and luxurious, perfect for drizzling over Caesar salads, pairing with fried chicken, or serving as a dip for veggie sticks.
It keeps well in the fridge for up to 5 days, making it ideal for meal prep.
For extra richness, stir in a tablespoon of sour cream before serving. This dressing transforms ordinary salads into restaurant-quality meals with minimal effort. Let's make it—your taste buds will thank you.
Ingredients for betty crocker blue cheese dressing
Five minutes. Four ingredients. Creamy, tangy dressing that tastes like a restaurant secret.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese Crumbles 🧀 | 1 cup | Sharp blue cheese preferred |
| Mayonnaise 🥛 | 1 cup | High quality preferred |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Red Wine Vinegar 🍷 | 2 tbsp | For tangy brightness |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness and smoothness |
| Garlic Cloves 🧄 | 1 whole | Minced for subtle flavor |
| Dijon Mustard 🌶️ | 1 tsp | For depth of flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Sour Cream 🥛 | ¼ cup | Optional for extra richness |
The blue cheese is non-negotiable here—sharp, crumbly varieties like Gorgonzola or Stilton work best. Whole Foods or Trader Joe's carry great options, but the grocery store stuff is fine if it's fresh. Look for cheese that's still firm and not dried out. For the mayo, Hellmann's or Duke's are solid choices, but anything thick and creamy will do. The buttermilk should be cold straight from the fridge—room temperature can make the dressing too thin. If you're in a pinch, substitute 1 tbsp lemon juice + 0.35 cup milk for the buttermilk.
No red wine vinegar? Apple cider vinegar works in a pinch, though it's slightly sweeter. The olive oil matters here—use something fruity and peppery, not that cheap grocery store stuff. The garlic is optional but adds a nice depth. If you want to skip it, just add an extra pinch of salt. For the mustard, Dijon is key—it's got that tangy kick that balances the richness. Want to make it even richer? Stir in that optional sour cream right before serving. It's worth the extra spoonful for that velvety texture.
This dressing stays fresh for 5 days in the fridge, sealed tightly in a jar. If it starts to separate, just give it a good whisk before using. For extra shelf life, add a thin layer of olive oil on top before sealing—keeps it fresh for up to 7 days. Portion it out into small containers if you're prepping for lunches. It's perfect for drizzling over salads, pairing with fried chicken, or even as a dip for veggie sticks. The flavors only get better as it sits, so make a batch and enjoy it all week.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe—just stir together blue cheese crumbles, mayo, buttermilk, a splash of red wine vinegar, and olive oil. No fancy techniques, no waiting for anything to marinate. Honestly, it’s the kind of dressing that makes me feel like I’ve outsmarted a gourmet recipe with zero effort.
- Tangy Creamy Balance: That red wine vinegar cuts through the richness of the blue cheese and mayo, while the buttermilk keeps it from being too heavy. It’s bold but not overpowering—like a good conversation starter at a dinner party, but for your salad.
- Game for Any Meal: Drizzle it over grilled chicken, toss it with crispy Brussels sprouts, or use it as a dip for warm bread. I’ve even poured it into deviled eggs (yes, really) and it worked. Between us, it’s the one dressing that never gets left behind in my fridge.
- Leftovers That Don’t Let You Down: Make a big batch—it keeps for days in the fridge without separating or tasting sad. I’ll be real: I’ve had this dressing three days running, and it’s still the star of every meal. Plus, it’s cheaper than buying fancy dressings, so your wallet and your taste buds both win.
Step-by-step instructions for betty Crocker blue cheese dressing
Here's how to whip up this tangy, creamy dressing that's perfect for salads, dips, or marinades.
Mix the Wet Ingredients
In a medium bowl, combine the 1 cup mayonnaise, 0.5 cup buttermilk, 2 tablespoons red wine vinegar, 0.25 cup extra-virgin olive oil, and 0.25 cup sour cream. Use a whisk to blend everything together until smooth and fully incorporated. This step ensures all the creamy bases are well combined before adding the bold flavors.
I like to whisk for about 30 seconds to make sure there are no streaks of buttermilk or oil. The mixture should look uniform and slightly thick—this is your creamy foundation that will hold the dressing together beautifully.
Add the Aromatics and Seasonings
Next, add the 1 minced garlic clove, 1 teaspoon Dijon mustard, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the wet mixture. Whisk again until everything is fully incorporated and the garlic is evenly distributed. The Dijon mustard helps balance the richness while adding depth of flavor.
Here's the thing—don't overmix. Just until everything is combined. You want the garlic to be evenly distributed but not pulverized into a paste. The texture should remain smooth and creamy, not grainy.
Fold in the Blue Cheese Crumbles
Now comes the star ingredient. Gently fold in the 1 cup blue cheese crumbles using a rubber spatula. I like to do this in two additions to make sure the crumbles are evenly distributed throughout the dressing. The cheese should be fully incorporated, but you don't want to break it down into a paste—keep those nice, chunky pieces for texture.
This is where the dressing gets its signature flavor. The blue cheese should be evenly distributed, giving you that perfect balance of tangy, creamy, and slightly salty in every bite. If you're using a sharper blue cheese, you might want to taste and adjust the salt slightly—though the recipe is already balanced for most varieties.
Chill and Let Flavors Develop
Transfer the dressing to an airtight container and refrigerate for at least 1 hour before serving. This chilling time is crucial—it allows all the flavors to meld together and the dressing to thicken slightly, giving you that perfect creamy consistency that's neither too thin nor too thick.
I know it's tempting to use it right away, but trust me, the flavors will come together much better after this resting period. The blue cheese will soften slightly, and the tanginess will mellow out just enough to make it perfect for your favorite salads or dips.
Pro Tips For Making Betty Crocker Blue Cheese Dressing
- Whisk in stages: Start by mixing the mayonnaise and buttermilk first—this keeps the dressing from breaking when you add the sharp vinegar later. I learned this the hard way after trying to dump everything in at once and ending up with a lumpy mess.
- Use room-temperature cheese: Take the blue cheese crumbles out of the fridge 30 minutes before mixing—cold cheese makes the dressing grainy. Trust me, your taste buds will notice the difference when the crumbles melt smoothly into the dressing.
- Don’t rush the vinegar: Add the red wine vinegar slowly while whisking constantly. Pouring it all at once cuts through the fat too fast, and you’ll end up with a dressing that separates. A little patience here makes all the difference.
- Finish with olive oil: Drizzle in the extra-virgin olive oil at the very end—just enough to coat the back of a spoon. This adds richness without overpowering the tangy balance you worked so hard to achieve. (Yes, even if you’re impatient like me.)
Wine and beer pairings for betty crocker blue cheese dressing
Red Wine Pairings
Blue cheese dressing's bold, tangy profile pairs beautifully with dry red wines that can stand up to its intensity. I reach for a Cabernet Sauvignon from Napa Valley—its dark fruit and earthy notes complement the dressing's funky blue cheese character.
The tannins in the wine cut through the richness, creating a perfect balance. 🍷
For something lighter, try a Pinot Noir from Oregon. Its bright acidity and red fruit flavors enhance the dressing's creaminess without overpowering it. This pairing works especially well when drizzling over salads with grilled chicken or shrimp.
Crisp White Wines
Don't overlook whites! A Chardonnay with noticeable oak (like one from California's Sonoma Coast) adds a creamy texture that mirrors the dressing. The buttery notes in the wine enhance the richness, while the acidity keeps things fresh. 🍷
For a refreshing contrast, a Sauvignon Blanc from New Zealand brings bright citrus and herbal notes that cleanse your palate between bites of creamy dressing. The zesty acidity balances the blue cheese's tang perfectly.
Beer Pairings
Craft beer lovers should try a Belgian-style witbier like Hoegaarden. Its coriander and citrus notes create a delightful contrast with the dressing's bold flavors. The effervescence also helps cut through the richness. 🍺
For something heartier, a Belgian Dubbel with its caramel and dark fruit flavors stands up to the blue cheese's intensity. The alcohol content helps cleanse your palate between bites of rich, creamy dressing.
Cider Options
Dry hard cider from the Pacific Northwest works surprisingly well with blue cheese dressing. Look for brands like Woodchuck Hard Cider—their crisp apple flavors complement the tangy cheese without competing. The slight sweetness in some ciders also balances the dressing's sharpness. 🍎
For a seasonal option, try a dry sparkling cider during summer months. The bubbles enhance the dressing's creaminess while the acidity keeps things refreshing when served with salads or as a dip.
Nutrition facts
Frequently asked questions
Why does my blue cheese dressing turn watery?
This usually happens when the buttermilk or mayo is too warm or when you overmix. Always use cold ingredients straight from the fridge, and whisk just until combined—don't overdo it. For extra stability, add 1 tablespoon sour cream or 1 teaspoon cornstarch to thicken. Chill for at least 1 hour before serving to help it set properly.
Can I make this dressing without buttermilk?
Substitute ½ cup milk + 1 tablespoon lemon juice for the buttermilk. For even more tang, add ½ teaspoon extra vinegar. The texture will be slightly thinner, but it still works well for dipping or drizzling. If you want a richer version, use ½ cup Greek yogurt instead—it adds thickness and protein.
How can I make this dressing extra creamy?
For a velvety texture, replace ¼ cup of the mayo with sour cream or ½ cup Greek yogurt. Another trick is to whisk in 1 tablespoon melted butter (let it cool first) for a decadent finish. If your dressing is too thick, thin it with 1 teaspoon warm water or milk—just a little goes a long way.
What’s the best way to store leftover dressing?
Transfer to an airtight container and refrigerate for up to 5 days. To extend freshness, press plastic wrap directly on the surface before sealing. If it separates, whisk vigorously before using. For long-term storage, freeze in ice cube trays—thaw overnight in the fridge and whisk to restore consistency.
Can I use this dressing as a marinade?
Yes, but thin it first with ¼ cup extra olive oil or broth to prevent a soggy texture. It works beautifully for chicken or shrimp—marinate for 30-60 minutes max (blue cheese can make meat mushy if left too long). For veggies like Brussels sprouts or asparagus, use it as a post-grill dip instead.