Blue Cheese Dressing

Yield: .75 cup
I think my first experiment with this would have been aided by having better cheese. My bleu was nothing special and while the dressing was better-than-commercial, it wasn't especially memorable or exciting. The base amount of buttermilk ended up being pretty pulpy and I ended going nearly double with the buttermilk.


  • 4 oz blue cheese
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 Tbl chives, finely chopped
  • 1 Tbl lemon juice or white wine vinegar
  • a few drops red wine vinegar


Combine blue cheese, salt and pepper, breaking up the cheese crumbles. Mix in sour cream, buttermilk, lemon juice, chives and red wine vinegar. Adjust seasonings and buttermilk as necessary.