Chunky Buttermilk Blue Cheese Dressing Recipe

The Jar in the Fridge

Every good kitchen has a special jar in the fridge. Mine holds this blue cheese dressing. It’s creamy and tangy, with little cheese chunks. It makes a simple salad feel like a party.

My grandson calls it “the stinky cheese sauce.” He loves it on carrot sticks. I still laugh at that. A good dressing turns veggies into a treat. That’s why this matters. It’s a little secret for happy eating.

Why We Whisk and Wait

Making it is easy. You just whisk everything in a bowl. But here is the key step. You must let it sit in the fridge for an hour.

The flavors need to get to know each other. They mingle and become friends. The sharp cheese softens. The garlic powder wakes up. Doesn’t that smell amazing when you open the jar? Patience makes the flavor.

A Tiny Pinch of Magic

The recipe has a secret. It’s a tiny pinch of sugar and maybe some MSG. Now, don’t let that scare you. My friend Betty taught me this trick years ago.

She said it rounds out the sour notes. It makes all the flavors sing together. She was right. *Fun fact: MSG is just a kind of salt found naturally in tomatoes and cheese!* It’s not a mystery. It’s just a helper.

More Than Just Salad

Oh, this dressing is not just for lettuce. Try it as a dip for hot wings. Or spoon it over a baked potato. It’s wonderful on a thick beefsteak tomato slice.

That’s my favorite summer lunch. What would you try it on first? I’d love to hear your ideas. Food should be fun and flexible. That’s another reason this matters.

Your Cheese, Your Choice

Now, about the blue cheese. Crumbling it yourself is best. You get those lovely big and small pieces. The pre-crumbled kind is drier.

Use a strong cheese if you like a bold bite. Use a milder one if you’re new to it. Do you prefer your dressings creamy or with big cheese chunks? Tell me in the comments. Your kitchen, your rules.

Make It Your Own

This recipe is like a good friend. It’s happy to change for you. Want it thinner? Add a splash more buttermilk. Want more zip? An extra dash of vinegar does it.

Always taste it before you serve. Your family might like more pepper. Mine does. Cooking is about tasting and adjusting. What’s one ingredient you always adjust in a recipe? I add a little more garlic to almost everything!

Ingredients:

Ingredient	Amount	Notes
Mayonnaise	1 cup	Recommend Duke’s
Buttermilk	1/2 cup	Add more for a thinner dressing
White Wine Vinegar	2 teaspoons
Dry Mustard	1/4 teaspoon
Garlic Powder	1/4 teaspoon
Salt	1/4 teaspoon	Plus more to taste before serving
Black Pepper	1/8 teaspoon	Plus more to taste before serving
Worcestershire Sauce	1/4 teaspoon
Sugar	1 pinch
MSG (Ac’cent seasoning)	1/4 to 1/2 teaspoon	Optional
Blue Cheese	4 ounce block	Crumble and fold into dressing

My Favorite Chunky Blue Cheese Dressing

Hello, my dear! Come sit at the counter. Let’s make my favorite dressing. It’s creamy, tangy, and full of little cheese crumbles. I’ve been making this for years. My grandson calls it “the good stuff.” Doesn’t that sound perfect? It makes any salad or veggie plate feel special. I think of picnics with checkered tablecloths. The secret is letting it sit for a bit. The flavors get to know each other. It’s a simple little magic trick. Ready to stir up some joy?

• Step 1: Grab a medium-sized mixing bowl. Pour in your mayonnaise and buttermilk. Add the white wine vinegar next. It gives a nice little tang. Now, sprinkle in the dry mustard and garlic powder. Don’t forget the salt and pepper. They are the quiet heroes. A splash of Worcestershire sauce adds depth. Just a pinch of sugar balances it all. (My hard-learned tip: measure your spices into a small dish first. This way, you won’t forget one!)
• Step 2: Now, take your whisk. Whisk everything together until it’s smooth and creamy. See how it comes together? It already smells wonderful. I still laugh at the time I used a fork. It took forever! A proper whisk is your best friend here. Now, take your block of blue cheese. Crumble it right over the bowl with your fingers. I like big, chunky pieces. They are the best surprise in every bite.
• Step 3: This part is gentle. Use a spatula to fold the cheese into the dressing. You want to mix it without breaking up all those lovely crumbles. Think of it as giving the cheese a cozy blanket. Now, cover the bowl tightly. Pop it in the refrigerator. It needs at least one hour to rest. This waiting time is so important. The flavors melt together beautifully. Do you think the waiting is the hardest part? Share below!
• Step 4: Time’s up! Take your dressing out. Give it a quick stir. Now, taste it. This is the fun part. Does it need another pinch of salt? Maybe more pepper? You are the boss of your dressing. If you like it thinner, add a splash more buttermilk. Then, it’s ready to serve. Pour it into a pretty jar. It will keep happily in your fridge for a week or two. But in my house, it never lasts that long.

Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Yield: About 1 1/2 cups
Category: Sauce, Dressing

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its outfit! Here are three ways to play. Bacon & Chive: Stir in crispy, crumbled bacon and fresh chopped chives. So good on a baked potato! Herb Garden: Add a tablespoon each of fresh dill and parsley. It tastes like a sunny garden. Spicy Kick: Mix in a teaspoon of your favorite hot sauce. It gives a wonderful little zing. Which one would you try first? Comment below!

How to Serve Your Masterpiece

Oh, the possibilities! I love it drizzled over a wedge of crisp iceberg lettuce. Add some cherry tomatoes. It’s a classic. Or, use it as a dunk for crunchy carrot sticks and celery. So much better than store-bought! For a treat, spoon it over a hot, juicy burger. The cheese gets a little melty. For drinks, a dry cider pairs beautifully. For a cozy night, try sparkling apple juice with a cinnamon stick. Which would you choose tonight?

Keeping Your Dressing Happy and Fresh

This dressing gets better with a little rest. Always store it in the fridge. A jar with a tight lid is perfect. It will keep for about two weeks. You can make a double batch easily. Just double all the ingredients in one big bowl.

I once forgot my dressing on the counter. It separated and tasted sour. I was so sad. Now my jar goes right in the fridge. Batch cooking saves you time later. You can enjoy a tasty salad in minutes. It makes healthy eating much simpler.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Dressing Troubles

Is your dressing too thick? Just add a splash of buttermilk. Stir it in slowly until it looks right. Is the flavor too mild? Let it sit for an hour. The flavors need time to get to know each other.

I remember when my blue cheese clumped together. I learned to crumble it small. This helps it mix in evenly. Getting the texture right matters. It makes the dressing coat your salad beautifully. Fixing small problems builds your kitchen confidence. You learn that mistakes are just lessons.

Which of these problems have you run into before?

Your Quick Blue Cheese Dressing Questions

Q: Is this dressing gluten-free? A: Yes, it is. Just check your Worcestershire sauce label to be sure.

Q: Can I make it ahead? A: Absolutely! Making it a day early makes the flavor even richer.

Q: What if I don’t have buttermilk? A: Mix one tablespoon of vinegar into a cup of regular milk. Let it sit for five minutes. Fun fact: This is called “clabbered” milk!

Q: Can I make a smaller amount? A: Of course. Just cut all the ingredients in half. Use a small bowl.

Q: Is the MSG necessary? A: No, it’s optional. It just gives a little extra savory flavor.

Which tip will you try first?

From My Kitchen to Yours

I hope you love this creamy, tangy dressing. It reminds me of Sunday suppers with my family. I would love to see your creations. Share a picture of your beautiful salad. It makes this old grandma’s heart smile.

Have you tried this recipe? Tag us on Pinterest! Use our handle @GracysKitchenNook. I can’t wait to see what you make.

Happy cooking!
—Grace Ellington.