Sauces & Condiments
Betty Crocker's blue cheese dressing recipe delivers that signature tangy, creamy richness that transforms everyday meals into something special. The secret lies in balancing sharp blue cheese with smooth mayonnaise and buttermilk for a dressing that's bold yet velvety—perfect for drizzling over salads, dipping wings, or adding depth to sandwiches.
I've refined this version to stay true to the classic while ensuring it's foolproof for home cooks.
What sets this dressing apart is its creamy yet balanced texture, achieved through precise ingredient ratios and gentle emulsification. The blue cheese provides that signature tang, while buttermilk adds brightness and helps stabilize the mixture.
Unlike store-bought versions, this recipe uses quality ingredients that develop richer flavor over time—ideal for meal prep or last-minute gatherings.
By the time you're done, you'll have a dressing that's smooth, tangy, and impossible to resist—with just the right amount of creaminess to coat every bite. The best part?
It stays fresh in the fridge for up to a week, making it a versatile staple for any pantry. Here's how to make it perfectly every time.
This dressing works beautifully as a salad dressing, dip for fried foods, or even a sandwich spread. The key is letting it rest for at least 30 minutes before serving, allowing the flavors to fully meld. Once you try this homemade version, store-bought will never compare again.
Ingredients for betty crocker blue cheese dressing
Sharp blue cheese meets creamy mayo—just six ingredients for that iconic tangy richness.
| 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 |
| Sour Cream 🧈 | ½ cup | Full-fat for richness |
| Chopped Red Onion 🧅 | ¼ cup | Fresh, finely chopped |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Dijon Mustard 🌶️ | 1 tbsp | For tangy depth |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For smooth finish |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The blue cheese is non-negotiable—Gorgonzola Dolce or Stilton work best for that signature sharpness. I grab mine at Whole Foods or the cheese counter at my local Trader Joe's; avoid the pre-shredded stuff, which gets gummy. For the mayo, Hellmann's or Duke's are reliable, but if you're feeling fancy, make your own with olive oil and egg yolks. The buttermilk adds brightness, so don’t use sour cream as a direct swap—it’ll throw off the balance. Freshly grated Parmesan in the mix? (No judgment, but it’s a game-changer for extra umami.)
No blue cheese? Feta or goat cheese crumbles can mimic the tang, but cut the amount to half a cup—they’re stronger. Short on buttermilk? Plain yogurt thinned with 1 tbsp milk works in a pinch, but the texture won’t be quite as velvety. The red onion adds a subtle bite, but if you’re sensitive to raw onion flavor, soak the chopped pieces in ice water for 10 minutes to mellow them out. Dijon mustard is key here—French’s is my go-to, but any good-quality one will do. The olive oil should be fruity and peppery; California olive oil brands like Corto or Bertolli are perfect.
This dressing keeps like a dream—up to 1 week in the fridge, sealed in a jar with a layer of plastic wrap pressed right on top to prevent that dreaded skin. For extra longevity, divide it into small containers; it reheats beautifully, though it’s best served chilled. Pro tip: Add a splash of milk (1 tsp) before sealing if you’re storing leftovers—it helps maintain that silky texture. The flavors deepen over time, so make a double batch if you can; it disappears faster than you’d think.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—mayo, buttermilk, and sour cream blend like a dream, while the blue cheese crumbles and red onion add that tangy punch without overpowering. Honestly, I’ve tried fancy dressings, but this one’s the only one I reach for when I’m in a hurry.
- Wings & More: Between us, this isn’t just for salads. Drizzle it over crispy fried chicken, toss it with roasted Brussels sprouts, or even slather it on a burger—it’s my go-to for anything that needs a bold, creamy upgrade. (Yes, even on a Tuesday night.)
- Fridge Hero: Make a big batch and store it for up to a week. The flavors deepen over time, and it’s perfect for last-minute prep—no one will guess it’s just mayo, buttermilk, and a handful of crumbles. My lazy Sunday strategy? Always a win.
- Budget-Friendly Luxury: Blue cheese dressing feels fancy, but this recipe uses pantry staples you already own. A few dollars for crumbles stretches forever, and the buttermilk-sour cream base cuts costs without sacrificing taste. It’s the kind of dressing that makes you feel like you’re treating yourself—without the grocery bill.
Step-by-step instructions for betty Crocker's blue cheese dressing
This tangy, velvety blue cheese dip comes together in minutes with the right technique.
Combine Wet Ingredients for Smooth Base
In a medium bowl, whisk together the 1 cup mayonnaise and 0.5 cup buttermilk until fully combined. The buttermilk adds that signature tang while keeping the texture rich and creamy. I like to use a fork for this step—it helps break up any lumps in the buttermilk while incorporating air for a lighter consistency.
Next, stir in the 1 tbsp Dijon mustard and 1 tbsp lemon juice. The mustard provides depth while the lemon brightens the flavors. You'll notice the mixture immediately takes on a slightly thicker, more cohesive texture. This is where the foundation of your dressing begins to form—don't rush this blending process as proper emulsification is key to that signature creamy finish.
Fold in Creamy Components
Gently fold in the 0.5 cup sour cream using a rubber spatula, mixing just until no streaks remain. The sour cream adds that luxurious mouthfeel while balancing the richness of the mayonnaise. Be careful not to overmix—you're aiming for a smooth, velvety texture rather than developing gluten like you would with flour.
Now stir in the 1 tbsp extra-virgin olive oil and season with 0.5 tsp salt and 0.25 tsp black pepper. The olive oil helps stabilize the emulsion while adding a subtle fruity note that complements the blue cheese. Taste at this stage—you should detect the tangy base with just a hint of saltiness. If needed, adjust the salt slightly, but remember we'll be adding more flavor with the blue cheese next.
Incorporate Blue Cheese and Onion
Add the 1 cup blue cheese crumbles to the mixture and gently fold until completely distributed. The blue cheese should melt into the dressing, creating that signature marbled appearance. For best results, use sharp blue cheese—it has more moisture content that helps create that perfect creamy texture rather than crumbly bits.
Finally, fold in the 0.25 cup chopped red onion until evenly dispersed. The onions add a subtle sharpness that cuts through the richness. Here's the thing—don't worry if it looks like too much at first. As the flavors meld, the onions will become just another layer of complexity rather than an overpowering element. Give it one final taste and adjust seasoning if needed—your dressing should be tangy, creamy, and perfectly balanced.
Chill and Rest for Optimal Texture
Transfer the dressing to an airtight container and refrigerate for at least 1 hour before serving. This chilling period allows all the flavors to fully meld together while letting the textures settle. You'll notice the dressing becomes even creamier after resting—this is when the magic happens as the fats in the cheese and dairy fully emulsify.
When ready to serve, give the dressing one final stir. It should be smooth, velvety, and ready to pair with crispy wings, fresh veggies, or even as a dip for bread. The perfect blue cheese dressing should coat the back of a spoon with a luxurious mouthfeel while delivering that signature tangy punch. Serve immediately while still chilled for the best experience.
Pro Tips For Making Betty Crocker Blue Cheese Dressing
- Soak the Onion: Toss the chopped red onion in ice water for 10 minutes before draining—this mellows the bite and keeps the dressing from tasting like you’re eating raw onion. I learned this the hard way when my first batch had a sharp edge that overpowered the blue cheese.
- Mix in Stages: Fold the blue cheese crumbles into the mayo first, then slowly add the buttermilk and sour cream—this prevents curdling and keeps the texture smooth. Stirring it all at once is how you end up with a lumpy mess.
- Use Cold Ingredients: Keep the mayo, buttermilk, and sour cream chilled until the last minute, then mix over ice if needed. Warm dairy and mayo separate like a bad breakup, and you can’t fix that once it’s done.
- Toast the Crumbles: Warm the blue cheese crumbles in a dry pan for 30 seconds before mixing—just until fragrant, not melted. This deepens the flavor without turning the dressing into a cheese sauce. (Yes, even if you’re impatient like me.)
Essential equipment for perfect results
Essential Mixing Tools
Start with a medium mixing bowl—I prefer pyrex glass because it’s non-reactive and easy to clean. A rubber spatula (like OXO Good Grips) is non-negotiable for folding in the blue cheese without breaking it into crumbles.
For whisking the initial mayo-buttermilk base, a balloon whisk (I use Zyliss) creates air for a lighter texture. Avoid metal spoons—they can react with acidic ingredients like lemon juice over time. 🥄
Precision Measuring
Use liquid measuring cups for the mayo, buttermilk, and olive oil to ensure accurate ratios—they’re the backbone of the emulsion. For dry ingredients like salt and pepper, a small measuring spoon set (like Weston Products) gives you precise control.
The blue cheese should be measured by weight if possible—I use a digital kitchen scale for consistency, but a standard 1-cup measure works in a pinch. Never eyeball it; the flavor balance depends on exact proportions. 📏
Storage Containers
Transfer the finished dressing to an airtight glass jar (I love Le Parfait 16-oz jars) for fridge storage. The glass preserves flavor better than plastic and won’t absorb odors. For portion control, divide into smaller containers—this prevents the surface from drying out.
Press plastic wrap directly on the surface before sealing to minimize skin formation. A vacuum sealer (like FoodSaver) extends freshness to 2 weeks if you’re prepping ahead. ❄️
Optional Upgrades
For a smoother texture, blend the dressing briefly (without overmixing) with an immersion blender (I use Ninja) to break up any remaining cheese lumps.
If you’re making this frequently, a stand mixer (like KitchenAid) with the paddle attachment can handle larger batches—just mix on low speed to avoid splattering. For serving, a drizzling bottle (like Lemon Cloth) lets you create elegant garnishes on salads or wings. 💫
Cheese Prep Tools
Invest in a sharp microplane (like BARKA) to grate your own blue cheese if you’re feeling fancy—it melts more evenly than store-bought crumbles. For the red onion, a mandoline slicer (set to 1mm) gives you perfectly thin, even slices that won’t overpower the dressing.
Keep a small bowl of ice water nearby to soak the onions if you want to mellow their sharpness. The right tools make all the difference in texture and presentation. 🧀
Nutrition facts
Frequently asked questions
Why does my blue cheese dressing look grainy?
Graininess usually means the blue cheese wasn't fully incorporated or the mixture wasn't rested long enough. Gently fold the dressing with a rubber spatula after chilling for 1 hour—this helps emulsify the fats. For extra smoothness, blend briefly with an immersion blender (on low) or use a food processor for 5 seconds max. Avoid over-processing, or it'll turn into a paste.
Can I make this dressing without buttermilk?
Yes! Replace the ½ cup buttermilk with ½ cup plain yogurt thinned with 1 tbsp milk, or use ½ cup sour cream + 1 tbsp lemon juice. The tang will be slightly different, but the texture stays creamy. For extra richness, add 1 tsp apple cider vinegar to mimic the acidity. Just remember: buttermilk's natural acidity helps stabilize the emulsion.
What’s the best way to thin this dressing for salads?
Start with 1-2 tbsp milk or water at a time while stirring constantly. For a lighter version, whisk in 1 tbsp extra olive oil—it adds richness without thinning too much. If the dressing breaks (separates), add 1 tsp Dijon mustard to help re-emulsify. Always thin gradually to avoid a watery consistency.
How do I prevent the dressing from separating in the fridge?
Separation happens when fats and liquids split. Press plastic wrap directly on the surface before sealing the container to block air exposure. Store in the coldest part of the fridge (not the door) and give it a quick stir before serving. If it does separate, whisk vigorously or blend briefly to restore the creamy texture. Adding ½ tsp xanthan gum (optional) can help stabilize it for longer storage.
Can I use this dressing as a dip for fried foods?
It’s perfect for wings, fries, or mozzarella sticks. For extra crispiness, chill the dressing for 2 hours before serving—this intensifies the tang. Serve in a shallow bowl with a drizzle of hot sauce or chopped chives on top. Pro tip: Add 1 tsp smoked paprika to the recipe for a BBQ-style twist.