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This keto homemade blue cheese dressing recipe is rich, creamy, and full of flavor; it’s perfect on everything from salads to chicken wings!
The thing about blue cheese is that it evokes an extreme reaction in most people. Either you really love it, or it’s not even something you can gag down. For those of us who fall into the “yuuuum, blue cheese” camp, I have the perfect dressing for you.
I’m a firm believer that all other ingredients (other than blue cheese) in this type of dressing are there to do one of two things:
- Make it creamy, or
- Subtly pull out the flavor of blue cheese.
It’s kind-of like using vanilla in baking. Everyone says the flavor of vanilla shouldn’t be detected in the final baked good, but it should smell faintly of vanilla and the other flavors should stand out a little more because of it. Similarly, every ingredient in blue cheese sauce should marry perfectly with the flavor of blue cheese without overpowering the end result.
If you’re a fan of Ken’s, Marie’s, or Bolthouse Farms chunky blue cheese dressing, you’re going to love this homemade version. I made this for a friend who’s also a displaced Buffalonian, and he told me that this was the best blue cheese dressing he’s ever had. He said Rootie’s blue cheese had been his favorite until he tried this!
Tip: Try This If You Think You Don’t Like Blue Cheese
This recipe is a good place to start if you’ve never tried blue cheese or if it’s been a while and you want to try it again. This is because you can easily control the intensity here! The mayo and heavy whipping cream mellow out the blue cheese’s sharp, pungent flavor, and you can use a milder blue cheese (such as Gorgonzola dolce).
Ingredients
In this recipe, mayo and heavy cream are there just for the creamy dressing factor. The other stuff – apple cider vinegar, Frank’s hot sauce, Worcestershire sauce, salt, black pepper, and garlic powder – are included to enhance the flavor of the blue cheese.
And if you’re thinking about using a different hot sauce than Frank’s, do what you must, but as a Buffalonian, I can in no way get behind that, lol!
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Mayo – Adds rich flavor and creamy texture, and helps thicken the dressing.
- Heavy whipping cream – Cream thins out the dressing to a pourable consistency. Using heavy cream makes this dressing keto, but if you want to cut down on the fat a bit, you can swap out the heavy cream for 1/4 cup of milk. Alternatively, you can omit the heavy cream and vinegar and use 1/3 cup of buttermilk instead.
- Blue cheese – I typically use a stronger, more intensely flavored blue cheese (such as English Stilton or French Roquefort) when I make dressing because the creamy components mellow out its sharpness.
- Apple cider vinegar – Adds a touch of tanginess to balance out the rich mayo and sweet cream. Instead of apple cider vinegar, you could also use white wine vinegar here.
- Frank’s RedHot sauce – The small amount used doesn’t make this spicy, it just balances the flavor. You can use another brand of hot sauce, but go light and add more as needed because Frank’s is quite mild compared to many other brands.
- Worcestershire sauce – Worcestershire sauce is a fermented condiment that packs a punch of umami flavor and beautifully enhances the flavor of blue cheese. If keeping this recipe gluten free is a concern, check the label of your Worcestershire to make sure it’s gluten free because this can vary by brand.
- Salt and black pepper – To season the dressing so it isn’t bland.
- Garlic powder – Garlic powder adds underlying savory complexity that goes really well with blue cheese. A little goes a long way here!
How to Make Blue Cheese Dressing
This couldn’t be any easier to make! Simply stir together all ingredients in a medium bowl. (TIP: If you like your dressing on the chunky side with large pieces of blue cheese, first stir together all other ingredients until smooth and then fold in the crumbled blue cheese.)
Storage
Store covered in the fridge for up to 1 week.
Tips For the Best Blue Cheese Dressing
- If you’re wondering what kind of blue cheese is best for making dressing, use something that you like the flavor of. Blue cheeses range from somewhat mild and slightly sweet (like Gorgonzola dolce), to medium intensity (such as Danish blue, aka Danablu), to very pungent and sharp (think along the lines of Roquefort or Stilton). I like my blue cheese on the stronger side of the flavor spectrum, especially in this recipe because we’re mixing it with creamy ingredients that mute its pungency.
- For the best flavor, buy a wedge of blue cheese and crumble it yourself instead of buying pre-crumbled.
- You can make this as chunky as you like it. For chunkier texture, keep the blue cheese in large crumbles and fold them in after stirring together the other ingredients until smooth.
- This is also easy to make thicker or thinner! Simply add more or less cream (or milk) to achieve the consistency you want.
Frequently Asked Questions
Blue cheese dressing and sauce are essentially the same thing. They combine blue cheese with seasonings and a creamy base (frequently mayo, sour cream, buttermilk, and/or heavy cream), and are served cold as a salad dressing or along with chicken wings for dipping.
On the other hand, blue cheese dip (like what you’d serve on a vegetable tray) is made of the same ingredients, but with less liquid ingredients added. The end result is thicker and good for dipping veggies into, although IMHO blue cheese sauce (or dressing) is also great for dipping.
The ingredients in this dressing are naturally low in carbs! Each two-tablespoon serving only has one gram of carbohydrates, making this a great choice if you’re following a keto diet or just want to keep your carbs down.
What to Eat with Blue Cheese
The intense savory, tangy, salty flavor and creamy texture of blue cheese is really lovely paired with sweet and/or nutty flavors and crunchy textures for balance. Here are a few ideas:
- Creamy Coleslaw Salad with Tart Cherries, Blue Cheese, and Toasted Walnuts
- Copycat Outback Steakhouse Salad (Blue Cheese Pecan Chopped Salad)
- Date, Walnut, and Blue Cheese Ball
- Serve blue cheese on a cheese board with fresh sliced pear or apple, dried cranberries, and toasted hazelnuts, walnuts, or pecans.
- And because I’m from Buffalo, I have to mention that blue cheese dressing is perfect served with Buffalo wings!
More Salad Dressing Recipes to Make
- Best Dressing
- Honey Lemon Vinaigrette
- Roasted Garlic Salad Dressing
- Sweet and Spicy Mango Vinaigrette
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Blue Cheese Dressing Recipe (Keto, Gluten Free)
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Ingredients
- 1/3 cup mayo
- 1/3 cup heavy cream or use buttermilk and omit the vinegar
- 1/3 cup blue cheese crumbles (see Notes)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Frank’s RedHot sauce
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
Instructions
- Stir together all ingredients in a medium bowl. (TIP: If you like your dressing on the chunky side with large pieces of blue cheese, first stir together all other ingredients until smooth and then fold in the crumbled blue cheese.)
- Store in an airtight container in the fridge for up to 1 week.
Notes
- Recipe Yield and Serving Size: This recipe makes about 1 cup of dressing, for 8 (2-tablespoon) servings.
- Net Carbs: 1g per serving
- Blue Cheese: In this recipe, I recommend using a blue cheese that you like the flavor of. Blue cheeses range from somewhat mild and slightly sweet (like Gorgonzola dolce), to medium intensity (such as Danish blue, aka Danablu), to very pungent and sharp (think along the lines of Roquefort or Stilton). I like my blue cheese on the stronger side of the flavor spectrum, especially in this recipe because we’re mixing it with creamy ingredients that mute its pungency. For the best flavor, buy a wedge of blue cheese and crumble it yourself instead of buying pre-crumbled.
- 1 Romaine lettuce heart, thinly sliced
- 1 pear, cored and thinly sliced (I used Bosc)
- 3 tablespoons toasted hazelnuts, coarsely chopped
- 2 tablespoons golden raisins
- 4 tablespoons blue cheese dressing
- Arrange all ingredients (except the dressing) on 2 salad plates.
- Top each salad with 2 tablespoons of blue cheese dressing.
- Serve.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on January 26, 2018 and updated on April 22, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
I wanted to make blue cheese dressing but didn’t have sour creme. I found your recipe and it saved me a trip of going to the store. I’m impressed! I love this recipe and there is room to season it the way I wanted. I didn’t any Frank’s, but I used a Peri-Peri sauce and added a bit more. I also withheld the salt. This will now be my go-to blue cheese dressing from now on. It’s a hit around here. Thanks!
Sounds amazing, Faith! I’ve been thinking about making a blue cheese dressing for my Buffalo wings on Super Bowl Sunday, and now I have the perfect recipe!