This creamy blue cheese dressing combines mayo, sour cream, and crumbled blue cheese with fresh dill and lemon for a tangy, homemade alternative to store-bought versions. Ready in minutes and perfect for salads, wings, or vegetable dips.
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In a medium bowl, combine the mayonnaise, sour cream, and buttermilk.
Add the crumbled blue cheese, minced garlic, and lemon zest to the bowl.
Whisk all the ingredients together until roughly combined.
Add the lemon juice, kosher salt, and black pepper.
Stir in the chopped fresh dill and mix until the dressing is smooth and well-incorporated.
Serve immediately or store in an airtight container in the refrigerator.
Store in an airtight container in the refrigerator for up to 3 days. This dressing does not freeze well due to dairy content.
Yes, prepare it up to 3 days in advance and store in an airtight container in the refrigerator. The flavors deepen as it sits.
Gorgonzola, Danish blue, or Roquefort work well for a similar pungent flavor. Feta provides tanginess but less creaminess.
Add more buttermilk to thin it out for pouring, or use less buttermilk to thicken it for dipping.
No, it contains mayo, sour cream, buttermilk, and blue cheese. Dairy-free versions would require plant-based substitutes for all three.
Yes, use 1 teaspoon dried dill instead of 1 tablespoon fresh. Dried herbs are more concentrated in flavor.
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