Martha Stewart Blue Cheese Dressing

Martha Stewart blue cheese dressing is a quick, creamy dip made with buttermilk, sour cream and crumbled blue cheese, ready in 5 minutes. Try this easy party appetizer dip for game day, a summer cookout or a simple weeknight snack, since it's no-cook and goes with wings and veggies.

Stir the blue cheese in last, after the base is whisked smooth, so you keep real crumbles of cheese in every spoonful. Mash it in with the whisk instead and you get a flat, evenly blended dressing with no texture.

Martha uses equal parts buttermilk, sour cream and mayonnaise, so the dressing stays tangy and light instead of heavy like mayo-only versions. A small splash of lemon juice sharpens it and lets the blue cheese stand out.

Martha Stewart Blue Cheese Dressing

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking timeminutes

Calories

110

kcal

A whisked base of buttermilk, sour cream and mayonnaise turns thick and creamy in a minute. Folding in the blue cheese at the end leaves tangy crumbles scattered through the dressing.

Ingredients

• 1/4 cup buttermilk
  

• 1/4 cup sour cream
  

• 1/4 cup mayonnaise
  

• 1 teaspoon fresh lemon juice
  

• 2 ounces blue cheese, crumbled
  

• Kosher salt and freshly ground pepper
  

Directions

• Whisk the base: Whisk 1/4 cup buttermilk, 1/4 cup sour cream, 1/4 cup mayonnaise and 1 teaspoon fresh lemon juice together in a small bowl. Keep going until the mixture looks smooth with no streaks of sour cream.
• Stir in the cheese: Stir in 2 ounces crumbled blue cheese, folding gently so the crumbles stay intact. Then season with kosher salt and freshly ground pepper, tasting as you go since blue cheese is already salty.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the buttermilk for something else?

Plain Greek yogurt thinned with a splash of milk works well, since it has the same tang. Use about 1/4 cup total and whisk it smooth before adding the cheese.

How long does homemade blue cheese dressing keep?

Store it in a covered jar in the fridge, where it holds for about 4 days. The cheese keeps softening as it sits, so give it a good stir before serving.

Can I make this blue cheese dressing ahead of time?

Yes, and it actually tastes better after an hour or two in the fridge because the flavors blend. Make it up to a day ahead, then stir and adjust the salt right before serving.

How do I make the dressing thinner for salads?

Whisk in an extra tablespoon of buttermilk at a time until it pours easily off a spoon. A thinner version coats a wedge salad better, while the thick one suits dipping.

What's the most common mistake with blue cheese dressing?

Adding too much salt before tasting is the big one, since blue cheese is salty on its own. Stir in the cheese first, taste it, and only then add salt and pepper.