15-Minute Creamy Blue Cheese Dressing
A tangy, thick blue cheese dressing made with Greek yogurt, mayo, and white wine vinegar for brightness. The mashed cheese creates a chunky texture perfect for wedge salads, burger toppings, or veggie platters. This lighter version uses non-fat yogurt instead of heavy cream, making it suitable for weeknight dinners or meal prep. The balance of salty cheese, sharp vinegar, and creamy base sets it apart from bottled versions.
Ingredients
- ⅓ cup plain non-fat Greek yogurt
- 3 tablespoon mayonnaise
- 3 tablespoon non-fat milk
- 2 tablespoon white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon shallot, minced
- ¼ cup Danish blue cheese, crumbledRoquefort or Gorgonzola1:1dairydairy-free
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Instructions
- 1
Whisk together Greek yogurt, mayonnaise, milk, vinegar, salt, and pepper in a medium bowl until smooth.
- 2
Add shallot and blue cheese to the bowl.
- 3
Whisk to combine.
- 4
Mash the blue cheese with a fork until the dressing reaches desired thickness.
Tips
Mash the cheese gradually to control thickness - more mashing creates a creamier dressing, less creates chunks.
Make ahead and refrigerate up to 5 days; dressing will thicken further as cheese settles.
Good to Know
Refrigerate in airtight container up to 5 days. Dressing thickens as cheese settles.
Prepare through mashing step; refrigerate covered overnight. Whisk before serving if separated.
Use on wedge salads, romaine, or raw vegetables. Top burgers or roasted vegetables.
Common Mistakes
Do not over-mash initially - add cheese gradually and mash to your preferred consistency to avoid a paste.
Whisk thoroughly before mashing to ensure smooth base, otherwise vinegar won't distribute evenly.
Substitutions
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FAQ
Can I make this dairy-free?
Replace Greek yogurt with cashew cream or coconut yogurt, mayo with vegan mayo, milk with unsweetened almond milk, and use vegan blue cheese alternative. Texture will differ slightly.
How long does homemade blue cheese dressing keep?
Refrigerate in an airtight container up to 5 days. The dressing thickens as the cheese settles, so stir before each use.
What if my dressing is too thick?
Whisk in milk or vinegar by the teaspoon until you reach desired consistency. Start with less cheese mashing if making ahead.