Sauces & Condiments
This Betty Crocker blue cheese dressing recipe delivers that signature creamy, tangy richness in just minutes—perfect for elevating salads, dips, or even as a marinade. The secret lies in balancing sharp blue cheese with smooth mayo and buttermilk for that signature velvety texture.
I developed this version after years of testing, ensuring every spoonful delivers bold flavor without bitterness. What sets this apart is the optional wine reduction step, which adds depth that store-bought versions can't match.
The base ingredients are simple: blue cheese crumbles, mayonnaise, buttermilk, and a touch of vinegar for brightness. For extra crunch, I recommend adding toasted walnuts or pecans—just pulse them lightly in the food processor so they distribute evenly.
The dressing comes together in five minutes with no cooking required, making it ideal for last-minute meals or meal prep. Professional chefs rely on this method to achieve restaurant-quality results at home.
What you'll end up with is a dressing that's rich yet balanced, with a perfect harmony of tangy, creamy, and slightly nutty flavors. The texture is silky-smooth, clinging beautifully to greens or crispy chicken tenders.
This recipe also doubles as a fantastic dip for veggies or fried appetizers—its versatility makes it a kitchen staple. The best part? It stays fresh in the fridge for up to five days, so you can make a big batch and use it all week.
For those who love experimenting, try adding a splash of white wine or a drizzle of honey to sweeten the tang. A pinch of smoked paprika or cayenne can add warmth for a spicy twist.
Whether you're dressing up a simple salad or taking your favorite dish to the next level, this dressing delivers professional results every time. Let's get blending!
Ingredients for betty crocker blue cheese dressing
Nine ingredients transform into creamy, tangy blue cheese dressing that rivals restaurant quality.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese Crumbles 🧀 | 1 cup | Sharp blue cheese preferred |
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| White Wine Vinegar 🍷 | 2 tbsp | Brightens the flavor |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For smooth texture |
| Toasted Walnuts 🥜 | ¼ cup | Lightly pulsed for crunch |
| Garlic Cloves 🧄 | 1 whole | Minced for subtle depth |
| Dijon Mustard 🍯 | 1 tsp | Adds tangy kick |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The blue cheese is non-negotiable—St. Andre or Maytag deliver that signature sharpness. Grocery stores often carry these, but specialty cheese shops have more options. If you can't find blue cheese, Gorgonzola works too—just reduce the amount to 3/4 cup. The mayonnaise should be full-fat (like Hellmann's or Duke's) for that rich texture. Buttermilk adds tang, so if you're out, sour cream thinned with milk does the trick. Toast your walnuts in a dry pan for 3-4 minutes—they should smell nutty but not burn.
No walnuts? Pecans or almonds add a different crunch, but walnuts are classic. Short on buttermilk? Plain yogurt works in a pinch, but it leans more tangy. The wine vinegar can be swapped for apple cider vinegar, though it'll taste slightly sweeter. For extra depth, reduce 1 tbsp white wine in a small saucepan until syrupy—trust me, it's worth it. The Dijon mustard is key for that subtle bite; skip it if you prefer milder flavor. Freshly ground black pepper makes all the difference—pre-ground loses its punch quickly.
This dressing stays fresh for 5 days in the fridge, sealed tightly. For extra crunch, store the walnuts separately and add them just before serving. If you make a double batch, freeze half in an ice cube tray—perfect for single servings later. The texture thickens when chilled, so give it a stir before using. Double as a dip—it's amazing with fried chicken or veggie sticks. Leftovers? Stir in a splash of milk to loosen if it gets too thick.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just crumble the blue cheese, stir in mayo and buttermilk, then finish with vinegar and olive oil. No fancy techniques, no stress, just boom, tangy richness in minutes.
- Tangy Creamy Balance: That buttermilk cuts through the bold blue cheese while the vinegar keeps it bright. Honestly, the way the olive oil smooths out the texture? It’s like a hug in dressing form.
- Party in a Jar: Slather it on burgers, drizzle over salads, or toss with roasted veggies—it’s my go-to for potlucks or lazy Sundays. (Yes, even on a Tuesday night.)
- Makes More Than You Need: This batch stretches to four servings, and it keeps for days in the fridge. I’ll be real: I’ve had it last a week, and it’s still ridiculously good the second time around.
Step-by-step instructions for Betty Crocker blue cheese dressing
This dressing comes together in minutes with bold blue cheese flavor and perfect creamy texture.
Blend the Wet Ingredients for a Smooth Base
In a blender or food processor, combine the 1 cup mayonnaise, 0.5 cup buttermilk, 2 tablespoons white wine vinegar, 0.25 cup extra-virgin olive oil, and 1 teaspoon Dijon mustard. You'll want these ingredients to be at room temperature for the smoothest texture—give them 10 minutes if they're chilled. Blend until completely smooth, scraping down the sides as needed. This base creates the creamy foundation that makes this dressing so irresistible.
The buttermilk adds tanginess while keeping the dressing light, and the olive oil contributes richness without overpowering the blue cheese. I like to blend everything first so the flavors meld before adding the stronger blue cheese elements. If you don't have a blender, you can whisk vigorously in a bowl, but blending ensures a perfectly smooth consistency every time.
Add Garlic and Seasonings for Depth
With the blender running, add the 1 whole garlic clove (peeled), 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Pulse just until the garlic is finely minced—you don't want it to turn into a paste. The garlic should disappear completely into the mixture, creating subtle depth without overpowering the blue cheese flavor. Taste the mixture now—it should be tangy with a hint of garlic sharpness, ready for the blue cheese to shine.
This is where the magic happens—the garlic and pepper work together to enhance the blue cheese's natural funk. The salt at this stage balances the acidity from the vinegar while preparing the dressing for the bold blue cheese flavor. If you're using freshly ground black pepper, you'll notice the difference in aroma and flavor compared to pre-ground pepper—it's worth the extra effort for this dressing.
Incorporate the Blue Cheese for Rich, Tangy Flavor
With the blender still running on low speed, gradually add the 1 cup blue cheese crumbles through the feed tube. This slow addition prevents the blue cheese from clumping and ensures it distributes evenly throughout the dressing. Blend until completely smooth—you should see no visible cheese pieces, just a beautiful blue-gray color. The dressing should now have a thick, creamy consistency with a vibrant blue cheese tang that's ready to be balanced.
Here's the thing—blue cheese can be polarizing, but the key to making this dressing work is using sharp blue cheese crumbles. If you use mild blue cheese, the dressing will taste bland. The crumbles should be at room temperature to blend smoothly. If you're worried about lumps, strain the dressing through a fine-mesh sieve after blending to ensure absolute smoothness.
Fold in Toasted Walnuts for Crunch and Texture
Transfer the blended dressing to a large bowl. Using a rubber spatula, gently fold in the 0.25 cup toasted walnuts. I like to lightly pulse the walnuts in a food processor first to create small pieces rather than whole halves—this gives you crunch without overwhelming the texture. The walnuts should be evenly distributed throughout the dressing, adding a delightful contrast to the creamy base. Taste and adjust seasoning if needed, adding more salt or pepper to your preference.
The walnuts are what make this dressing truly special—they provide that satisfying crunch that cuts through the richness. If you don't have toasted walnuts, you can quickly toast them in a dry skillet over medium heat for 2-3 minutes, stirring constantly until fragrant. Just be careful not to burn them—they should be golden brown with a nutty aroma. The contrast between the creamy dressing and crunchy walnuts is what makes this recipe so addictive.
Pro Tips For Making Betty Crocker Blue Cheese Dressing
- Whisk Like You Mean It: Blue cheese dressing isn’t just about throwing ingredients together—it’s about emulsifying. Use a whisk (not a spoon) and stir vigorously for at least 30 seconds after mixing. I used to skip this, and the dressing always separated after sitting for 10 minutes. The crumbles need to fully dissolve, not just float.
- Chill the Buttermilk First: Cold buttermilk blends smoother and keeps the dressing from curdling. Pop the buttermilk in the fridge for 10 minutes before using—this is especially important if your kitchen runs warm. Trust me, you’ll notice the difference in texture right away.
- Measure the Vinegar Precisely: The white wine vinegar isn’t just for tang—it’s the balancing act. Use a measuring spoon (not a splash) for the 1 tablespoon called for. Too much, and the dressing tastes harsh; too little, and the blue cheese flavor gets lost. I learned this after making a batch that tasted like a vinegar bomb.
- Fold in the Oil Slowly: Drizzle the olive oil in a thin, steady stream while whisking constantly. This keeps the dressing from breaking. I was lazy and poured it all at once once—ended up with a split dressing that looked like a science experiment gone wrong. Patience here saves cleanup later.
Storing and reheating this dish
Fridge Storage Tips
Store your blue cheese dressing in an airtight container—I prefer glass jars with snap-on lids to prevent leaks. Keep it refrigerated at 40°F or below for up to 5 days.
The texture thickens slightly when chilled, so give it a good stir before using. If you notice any separation, just whisk it back together—normal for creamy dressings. 🥫
Freezing for Later
Freeze individual portions in ice cube trays or small containers for easy single-serving use. Portion out 2-tablespoon servings to thaw quickly. This dressing freezes well for up to 3 months, though the walnuts may lose some crunch.
To preserve texture, add them fresh after thawing. Label containers with the date to track freshness.
Reviving Texture
If your dressing thickens too much after refrigeration, thin it with 1-2 teaspoons of milk or buttermilk. For extra richness, stir in 1 teaspoon of olive oil. Avoid adding too much liquid at once—you can always adjust gradually.
The key is patience: let it sit at room temperature for 5-10 minutes before tasting to let flavors meld. 💡
Reheating (If Needed)
While this dressing is best served cold, you can gently warm it for 10-15 seconds in the microwave if using it as a dip for warm appetizers. Cover with a damp paper towel to prevent drying.
For stovetop reheating, warm in a small saucepan over low heat for 2-3 minutes, stirring constantly. Never boil—just enough to take the chill off.
Crunch Preservation
Store walnuts separately in a small airtight container if you want maximum crunch. Toast fresh before adding to reheated dressing—just 1 minute in a dry pan over medium heat restores their nutty aroma.
For extra flavor, sprinkle with a pinch of smoked paprika while toasting. This keeps the texture crisp without compromising the dressing's creaminess. ✨
Leftovers Reinvention
Use leftover dressing as a marinade for chicken or pork—its tangy richness tenderizes meat beautifully. Or blend it into deviled eggs for a creamy, cheesy filling.
If it's too thick, thin with 1 tablespoon of water before using in new recipes. The versatility makes this dressing a kitchen workhorse beyond salads. 🔥
Nutrition facts
Frequently asked questions
Can I make this dressing without a blender?
If you don't have a blender, whisk the wet ingredients in a bowl until smooth, then gradually fold in the blue cheese crumbles with a rubber spatula. For extra creaminess, mash the blue cheese lightly with a fork before mixing. The texture won't be perfectly silky, but you'll still get that signature tangy flavor.
What if my dressing turns out too thick?
Thick dressing is normal after refrigeration. Thin it with 1-2 teaspoons of milk or buttermilk at a time, stirring well between additions. For extra richness, add 1 teaspoon of olive oil instead. Avoid over-thinning—this dressing should coat the back of a spoon but still pour smoothly. Let it sit at room temperature for 5-10 minutes before adjusting.
Can I substitute buttermilk with something else?
Yes! Use plain yogurt thinned with 1 tablespoon milk or sour cream mixed with 1 tablespoon milk for a tangier result. For a neutral option, combine 0.5 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes to curdle. The dressing will still be creamy, though the texture may be slightly lighter.
How can I make this dressing spicier?
Add 1/4 teaspoon of cayenne pepper or 1/2 teaspoon of hot sauce for immediate heat. For smoky depth, sprinkle in 1/4 teaspoon of smoked paprika while blending. If you love bold flavors, try 1/2 teaspoon of chipotle powder or a dash of Tabasco sauce—start small and adjust to taste. The blue cheese's funk pairs perfectly with spice!
Why does my dressing separate after refrigeration?
Separation happens when fats (like olive oil) and liquids split. Whisk vigorously to recombine before using. To prevent it, blend the dressing again after chilling or store it in a glass jar and shake gently before serving. The walnuts can also separate—just stir them back in. This is normal and doesn't affect taste or safety.