Description
This rich and creamy steakhouse-style blue cheese dressing is a perfect blend of tangy and savory flavors. It’s ideal for topping wedge salads, as a dip for wings, or as a complement to your favorite steak dinner.
Equipment
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Airtight container for storage
Ingredients
Units
Scale
- 1/2 cup full-fat sour cream
- 1/2 cup mayonnaise (preferably Duke’s)
- 1/2 cup crumbled high-quality blue cheese (roquefort, stilton, or gorgonzola)
- 1/4 cup whole milk (or buttermilk for extra tang)
- 1/4 cup white wine vinegar
- 2 tablespoons finely chopped chives
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: 1 teaspoon Worcestershire sauce or prepared horseradish
Instructions
- In a medium bowl, whisk together the sour cream, mayonnaise, and milk until smooth.
- Add the crumbled blue cheese, white wine vinegar, chives, garlic powder, and smoked paprika. Stir gently to combine.
- Season with salt and pepper to taste. If using, stir in the Worcestershire sauce or horseradish.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
- Before serving, give the dressing a good stir. If it’s too thick, thin it out with a little milk.
Notes
- The addition of smoked paprika gives this dressing a subtle smokiness that complements the tangy blue cheese and pairs wonderfully with grilled meats. It’s our secret ingredient that makes this recipe stand out!
- For the best flavor, use a high-quality, aged blue cheese. The stronger the cheese, the more robust your dressing will be.
- This dressing will keep in an airtight container in the refrigerator for up to 5 days.
- For a lighter version, you can substitute Greek yogurt for some of the sour cream and mayonnaise.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg