Chunky Blue Cheese Dressing
Thick, tangy and full of big blue cheese crumbles — the steakhouse dressing for wedge salads and the classic partner for wings.
Nutrition per serving
2 tbsp- Net carbs
- 0.9g
- Calories
- 124kcal
- Protein
- 2.4g
- Fat
- 12g
- Total carbs
- 1 g
- Fiber
- 0 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Egg-free (Greek yogurt): Full-fat Greek yogurt replaces the mayonnaise, giving a tangier, lighter dressing with no egg.
- Whisk the Greek yogurt in where the mayonnaise would go. If the dressing is too thick to pour, thin it with another tablespoon of cream.
Blue cheese vinaigrette: A sharp, oil-and-vinegar version studded with blue cheese, lighter than the creamy one. Try it on steak salads, sliced tomatoes and grilled vegetables.
- Whisk the vinegar, Dijon, garlic, Worcestershire and pepper together, then whisk in the oil until emulsified. Fold in all of the blue cheese as crumbles (no mashing) and shake before using.
-
2 tbsp heavy creamleave out -
½ cup sour creamleave out - Also add
Estimated cost $5.51 for 12 servings ($0.46 each) · how we estimate
Instructions
-
In a bowl, mash half the blue cheese into the cream with a fork until mostly smooth.
-
Whisk in the mayonnaise, sour cream, vinegar, Worcestershire, garlic and pepper.
-
Gently fold in the remaining crumbles so they stay in big chunks. Taste before adding any salt — blue cheese is already salty.
-
Refrigerate at least 1 hour (overnight is even better) to let the flavors develop. Thin with a little more cream if needed.
Tips for success
-
A firm, crumbly blue such as Danish blue, Gorgonzola piccante or Roquefort gives distinct chunks; creamy blues melt into the base. - Mashing half the cheese seasons the whole dressing, while folding in the rest at the end keeps it chunky.
- Classic with buffalo wings, wedge salad and celery sticks, or as a swap for ranch in buffalo chicken dip.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: The flavor improves after a day, so make it ahead of wing night.
Refrigerate in a sealed jar up to 5 days.
Variations
2 variations, each with its own ingredients and macrosEgg-free (Greek yogurt)
DietFull-fat Greek yogurt replaces the mayonnaise, giving a tangier, lighter dressing with no egg.
- mayonnaise → full-fat plain Greek yogurt
1.3 g net · 71 kcal · 3.2 g protein · 5.9 g fat · ≈$0.48 per serving (+0.4 g net carbs vs the original)
Blue cheese vinaigrette
FlavorA sharp, oil-and-vinegar version studded with blue cheese, lighter than the creamy one. Try it on steak salads, sliced tomatoes and grilled vegetables.
- mayonnaise → extra-virgin olive oil
- white wine vinegar → red wine vinegar
- + 1 tsp Dijon mustard
- no sour cream
- no heavy cream
0.4 g net · 95 kcal · 2.1 g protein · 9.5 g fat · ≈$0.48 per serving (−0.5 g net carbs vs the original)
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