This flavorful full-bodied dressing is better than any bottled dressing I've ever tasted...and it's easy to prepare, too! I found the recipe in a church cookbook. -Leona Luecking West Burlington, Iowa
- 1/4 cup milk
- 3 cups mayonnaise
- 1 cup (8 ounces) sour cream
- 4 ounces crumbled blue cheese
- 2 teaspoons garlic salt
- Place the milk, mayonnaise, sour cream, blue cheese and garlic salt in a blender. Cover and process until smooth. Refrigerate until serving. Yield: about 4 cups.
Originally published as Chunky Blue Cheese Dressing in Taste of Home February/March 2005, p40
Reviews for Chunky Blue Cheese Dressing
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Reviewed May. 26, 2016
"Reduced recipeIngredients: 1 – 2 servings• 1 1/2 teaspoons milk• 1/4 cup 2 tablespoons mayonnaise• 2 tablespoons sour cream• 1/2 ounce crumbled blue cheese• 1/4 teaspoon garlic salt• Add additional blue cheese after blending (to taste), or add on top of saladPlus see comments below for making this with a hand held stick blender.For a dressing with chunks of blue cheese:This is a dressing that might be served in a fine restaurant. I use1/3 to 1/2 of the blue cheese when mixing the ingredients (for the full recipe) in a food processor or large blender to get the blue cheese taste in the dressing. Check the capacity of the blender or food processor before making this as it is a 4 cup recipe. After mixing, empty the mixture into a bowl and add the rest of the chunks of blue cheese and stir. Doing this gives you chunks of blue cheese in the dressing. You can also set aside some of the blue cheese to sprinkle on the top of the salad. You cannot buy anything this wonderful at the supermarket. You can also make adjustments to the thickness of the dressing - AFTER YOU TAKE IT OUT OF THE BLENDER. For a thinner dressing, add a small amount of milk to the mixture. Do this gradually until you get the "correct amount". To make a thicker dressing, gradually stir in a little more sour cream and mayonnaise (until you get the desired thickness). I have used a stick hand blender that comes with a 2 cup measuring cup to make a small amount of the dressing. Use the reduced recipe (above) and only use 1/3 of the blue cheese when mixing as it could get stuck in the blade(s). You add 2/3's of the blue cheese after the dressing is mixed with the stick blender. The dressing will last in the refrigerator for a month or more."
Reviewed Dec. 20, 2011
"Very easy and oh so good!"
Reviewed Apr. 6, 2009 Edited Dec. 20, 2011
"This dressing is wonderful! So easy and much better than anything you can purchase."