Blue cheese dressing

    5 min

    Blue Cheese dressing has many uses. It can be served with vegetable sticks or as a dip for other starters, like chicken wings. And it's gorgeous on a crisp green salad with garlic croutons, cherry tomatoes and chicken breast fillets.

    120 people made this

    Serves: 12 

    • 225g (8 oz) mayonnaise
    • 2 tablespoons minced onion
    • 1 tablespoon minced garlic
    • 1 small bunch fresh parsley, chopped
    • 110ml (4 fl oz) soured cream
    • 1 tablespoon lemon juice
    • 1 tablespoon white wine vinegar
    • 80g (3 oz) blue cheese, crumbled
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Ready in:5min 

    1. In a small mixing bowl, combine all ingredients. Cover, and refrigerate for at least one hour before serving.


    You can use most any blue cheese variety for this dressing. Roquefort or Gorgonzola work well.

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    Reviews & ratings
    Average global rating:

    Reviews in English (112)


    Since there were so many good reviews of this recipe, I thought that I would try it. We were very disappointed however as the garlic and onion were so overwhelming that it actually stung our tongues. I would try it again but would omit both the garlic and the onion (or, at least, cut them down in half). This is funny as we are HUGE garlic and onion fans and usually add a lot more than is required after we test a new recipe.  -  25 May 2001  (Review from Allrecipes US | Canada)


    Very good, with some changes. Replaced 1/2 cup of mayonnaise with 1/2 cream cheese - I can't stand too mayonnais-y! Use onion powder (1 tsp) and garlic powder (1/2 tsp) so it wouldn't taste too "raw". Increased blue cheese to 1/2 cup. Used white wine vinegar instead of plain white, and 1 tsp chili powder for spice and color. Then instead of salt and pepper, I garnished with toasted pecans and served with chips, carrots, and celery. Perfect!  -  13 Feb 2003  (Review from Allrecipes US | Canada)


    Great salad dressing, however I lightened it up a bit by using Hellman's light mayo, reduced fat sour cream and reduced fat blue cheese. I also cut way back on the onion and garlic using just a pinch of onion powder and a 1/4 tsp. of minced garlic. I used white wine vinegar which is milder, subbed light buttermilk for the lemon juice, reduced the parsley and added a pinch of sugar. I blended everything together and let it set for an hour before using.  -  30 Jan 2012  (Review from Allrecipes US | Canada)