Sauces & Condiments
Betty Crocker's blue cheese dressing recipe delivers that signature cool tang and velvety texture in just 5 minutes—no fancy techniques required. The secret lies in balancing rich blue cheese with buttermilk and a touch of acid, creating a creamy dressing that clings perfectly to salads or drizzles over wings.
I’ve refined this version to stay true to the classic while making it foolproof for home cooks.
What sets this dressing apart is the emulsification step—mustard acts as the binder, ensuring the sauce stays smooth and stable, even after refrigeration. The tangy kick comes from a mix of apple cider vinegar and lemon juice, cutting through the richness without overpowering the blue cheese’s bold flavor.
This recipe delivers restaurant-quality results with simple pantry staples.
By the time you whisk together the ingredients, you’ll have a dressing that’s creamy yet bright, with a perfect balance of tang and richness. It’s ideal for crisp romaine salads, crudité platters, or even as a dip for warm bread.
The best part? It keeps well in the fridge for up to a week, so you can make a batch and use it all week.
For extra depth, I recommend adding a splash of Worcestershire sauce or a pinch of smoked paprika—both elevate the flavor without complicating the process. Whether you’re prepping for a dinner party or just craving a tangy dressing, this recipe delivers every time.
Ingredients for betty crocker blue cheese dressing
Just ten ingredients transform into Betty Crocker's signature creamy, tangy blue cheese dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese Crumbles 🧀 | 1 cup | Sturdy blue cheese like Gorgonzola |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity variety |
| Apple Cider Vinegar 🍎 | 2 tbsp | For tangy depth |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Dijon Mustard 🌶️ | 1 tbsp | For emulsification |
| Shallots 🧅 | 2 whole | Finely minced or grated |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Worcestershire Sauce 🍯 | 1 tsp | Optional for depth |
The blue cheese is non-negotiable—Gorgonzola or aged blue cheese holds up best to the acidity. Grocery stores often carry pre-crumbled versions, but I always buy a wedge and crumble it myself for better texture. For the shallots, Trader Joe's sells pre-minced jars that save time, or just grab a bag of frozen minced shallots. The buttermilk should be cold from the fridge—room temperature can make the dressing split. If you're short on time, sour cream thinned with milk works in a pinch, though it lacks that signature tang.
No buttermilk? Plain yogurt or sour cream works, but add an extra tablespoon of lemon juice to compensate. Running out of apple cider vinegar? White vinegar or lemon juice keeps the tang, though flavor shifts slightly. The Dijon mustard is key—whole-grain mustard adds texture, but regular Dijon works fine. For extra richness, swap half the olive oil for avocado oil. The Worcestershire sauce is optional but adds that umami depth—Lea & Perrins is the classic choice, but any good brand works. If you prefer it milder, halve the amount or omit entirely.
This dressing keeps beautifully—up to 1 week in the fridge sealed tightly. For extra insurance, spoon a thin layer of olive oil on top before sealing. The texture thickens slightly after chilling, so whisk in a splash of water or milk if it gets too stiff. I always double the batch—one for salads, one for dipping warm bread. Freezes for 3 months if you prefer to make ahead, though texture may separate slightly upon thawing—just whisk vigorously to restore creaminess.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this dressing comes together with five things—no fancy techniques, no stress. Just crumble the blue cheese, whisk the buttermilk, and let the olive oil and vinegar do their thing. Honestly, I’ve made it while waiting for chicken to bake.
- Tangy Creamy Balance: That buttermilk tang cuts through the rich blue cheese like a breath of fresh air, and the lemon juice? It brightens everything up so it doesn’t feel heavy. The olive oil ties it all together—smooth, bold, and dangerously good on anything.
- Salad Party Starter: Between us, this is my go-to for potlucks, BBQ sides, or even a fancy charcuterie board. Drizzle it over greens, toss it with roasted veggies, or use it as a dip—it’s the kind of dressing that makes people ask, “What is this?!”
- Leftovers That Last: I make a big batch and keep it in the fridge for weeks. The flavors actually deepens over time—no waste, no fuss. Plus, it’s cheap to make; a little goes a long way, and you’ll reach for it instead of pricey store-bought bottles.
Step-by-step instructions for Betty Crocker blue cheese dressing
Here's how to whip up this tangy, creamy classic in minutes—no fancy skills needed.
Finely Process the Shallots
Peel the 2 whole shallots and cut them into quarters. I like to pulse them in a food processor for about 10 seconds until they're finely minced—think rice grain texture, not paste. This ensures even distribution without overpowering the dressing.
If you don't have a food processor, use a sharp knife and chop them as finely as possible. The goal is to release their sweet, oniony flavor without making the dressing bitter. Set the minced shallots aside—they'll be our flavor foundation.
Whisk Together Wet Ingredients
In a medium bowl, combine the 0.5 cup buttermilk, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Use a whisk to blend everything until smooth and fully incorporated.
This mixture should look like a pale yellow, slightly thickened liquid. The acidity from the vinegar and lemon juice will help emulsify the dressing later, while the mustard adds that signature tangy depth. Taste it now—it should be pleasantly tart, not overly sour.
Gradually Incorporate the Blue Cheese
Add the 1 cup blue cheese crumbles to the wet mixture and whisk vigorously for about 1 minute. You want the cheese to dissolve completely and create a smooth, creamy base. If you see any large cheese chunks, press them through a fine-mesh sieve to ensure silky texture.
Here's the thing—don't rush this step. The cheese needs time to fully incorporate, or you'll end up with a grainy dressing. If it starts to look too thick, add 1 tablespoon of water at a time until it reaches a pourable consistency. The final texture should be like heavy cream.
Slowly Drizzle in the Olive Oil
With the whisk moving constantly, slowly pour in the 0.5 cup extra-virgin olive oil in a thin, steady stream. This gradual addition is key—it prevents the dressing from breaking. Keep whisking for another 2-3 minutes until the mixture thickens noticeably and becomes glossy.
The dressing should now have a velvety sheen and hold its shape when you dip a spoon in. If it looks too thin, add another 1 tablespoon of buttermilk and whisk again. The olive oil adds richness and helps create that signature creamy texture we're after.
Season and Adjust to Perfection
Add the 0.5 teaspoon salt and 0.25 teaspoon black pepper to the dressing. Taste and adjust the seasoning—you might want to add a touch more salt or a splash of lemon juice if it needs balancing. The dressing should be tangy with a sharp blue cheese flavor, not overly salty or bland.
Let the dressing sit for 5 minutes before using. This resting time allows all the flavors to meld together. If it thickens too much, simply whisk in 1-2 tablespoons of buttermilk to loosen it. Your creamy, tangy blue cheese dressing is now ready to elevate any dish!
Pro Tips For Making Betty Crocker Blue Cheese Dressing
- Whisk in Stages: Don’t dump all the buttermilk at once—start with half, then whisk in the rest while slowly adding olive oil. This prevents a greasy, separated mess, especially if your buttermilk is thick (which it often is). I learned this the hard way after scraping dressing off the bottom of a bowl twice.
- Use Room-Temp Cheese: Take the blue cheese crumbles out of the fridge 10 minutes before mixing—cold cheese makes the dressing clump like lumpy glue. Room temperature lets the fat distribute smoothly, giving you that silky texture you actually want. (Yes, even if you’re impatient like me.)
- Measure Vinegar Precisely: The recipe might say “apple cider vinegar,” but don’t eyeball it—use a measuring spoon. Too much makes the dressing taste harsh; too little leaves it bland. I used to skip this, and the dressing always felt “off” until I started measuring. Trust the numbers.
- Finish with a Pinch of Salt: The blue cheese and buttermilk already have salt, but add a tiny extra pinch (about ¼ teaspoon) at the end. It brightens the whole dressing, especially if you’re using a mild blue cheese variety. Sounds weird, but it works—your taste buds will notice.
Flavor customization for betty crocker blue cheese dressing
Tangy Variations
For extra zing, swap the apple cider vinegar for 1 tbsp balsamic vinegar—it adds a sweet-tart depth that pairs beautifully with blue cheese. I’ve also found that 1 tsp hot sauce (like Cholula) or ½ tsp smoked paprika boosts the heat and complexity without overpowering.
For a citrus twist, add 1 tsp orange zest to brighten the flavor profile. 🌶️
Creamy Upgrades
Swap the buttermilk for ½ cup sour cream thinned with 2 tbsp milk for a richer texture, though it’ll be slightly less tangy. For a dairy-free option, use ½ cup coconut yogurt and add 1 tbsp lemon juice to mimic the acidity.
Greek yogurt also works well—just reduce the buttermilk to ¼ cup to avoid thinning the dressing too much.
Cheese Swaps
While blue cheese is classic, Gorgonzola dolce (milder) or Roquefort (stronger) work beautifully. For a vegetarian option, try vegan blue cheese crumbles (like Violife) with an extra 1 tbsp nutritional yeast for depth. If you love feta, blend ½ cup crumbled feta with the blue cheese for a Mediterranean twist.
Herb Infusions
Fresh herbs elevate this dressing instantly. I love adding 1 tbsp chopped chives or dill for brightness, or ½ tsp dried thyme for an earthy note.
For a bold flavor, blend in 1 tbsp minced jalapeño (seeds removed) with the shallots. A pinch of fresh tarragon also adds a sophisticated touch.
Sweet Contrasts
Balance the tang with subtle sweetness—try 1 tsp honey or ½ tsp maple syrup in the wet ingredients. For a caramelized twist, add 1 tbsp caramelized onion (pre-made or quickly sautéed) to the shallot mixture. A drizzle of fig jam (just ½ tsp) after emulsifying adds a luxurious sweetness.
Spicy Kick Options
For heat lovers, mix in ½ tsp cayenne pepper or 1 tsp sriracha with the wet ingredients. I also like adding ½ tsp crushed red pepper flakes for a smoky heat.
For a smoky-spicy combo, swap the Worcestershire sauce for 1 tsp chipotle powder mixed with 1 tsp water to dissolve.
Nutrition facts
Frequently asked questions
Can I make this blue cheese dressing without buttermilk?
Swap the ½ cup buttermilk for ½ cup sour cream thinned with 2 tablespoons milk or ½ cup plain Greek yogurt. For extra tang, add 1 extra tablespoon lemon juice to compensate for the reduced acidity. The texture will be slightly richer but still creamy.
Why did my dressing separate after adding the olive oil?
This happens when the oil is added too quickly or the whisking isn't vigorous enough. The key is to drizzle the oil very slowly while whisking constantly. For a quick fix, whisk in 1 tablespoon of buttermilk or lemon juice to re-emulsify. If it's still grainy, strain through a fine-mesh sieve for a silky finish.
How long does this dressing keep, and can I freeze it?
Store in an airtight container in the fridge for up to 1 week. For freezing, portion into ice cube trays, freeze, then transfer to a bag. Thaw overnight in the fridge—it may separate slightly, so whisk vigorously to restore creaminess. The flavor stays vibrant, but texture might thicken after thawing.
What's the best way to use leftover dressing?
Drizzle over grilled chicken salads, warm fries, or crudité platters for a tangy dip. Thin with 1-2 tablespoons milk to use as a marinade for steak or pork chops. For extra flair, top with crumbled bacon or chopped walnuts. The bold flavor works surprisingly well in mac and cheese too!
Can I make this dressing less tangy or more mellow?
Reduce the apple cider vinegar to 1 tablespoon and add ½ teaspoon honey to the wet ingredients. For a milder cheese flavor, use Gorgonzola dolce instead of traditional blue cheese. If it's still too sharp, stir in 1 extra tablespoon olive oil to balance the acidity. Taste as you go!