Sauces & Condiments
Here’s a Betty Crocker blue cheese dressing recipe that captures the tangy, creamy magic to turn your salads and dips into restaurant-worthy bites. The secret lies in balancing sharp blue cheese with rich mayonnaise and buttermilk, creating an emulsion that stays smooth without breaking.
I've perfected this recipe over years of testing—no lumps, no separation, just velvety texture with every spoonful.
The foundation starts with a simple blend of blue cheese, mayonnaise, and buttermilk, but the real magic happens when you incorporate the seasonings. A touch of garlic powder and onion powder adds depth, while a splash of vinegar brightens the tang.
For that signature crunchy twist, I recommend adding crispy fried onions at the end—just enough to contrast the creamy base without overpowering it.
What you'll end up with is a dressing that's perfectly balanced: sharp enough to cut through greens, creamy enough to coat every bite, and just tangy enough to make your taste buds sing.
This isn't your average blue cheese dressing—it's the kind that makes people ask for the recipe, and it comes together in under 10 minutes with just 6 ingredients.
Use it immediately over your favorite salad, or store it in the fridge for up to 5 days. The flavors actually improve as they meld, making this the perfect make-ahead dressing for meal prep.
For extra versatility, try adding a dash of hot sauce for a spicy kick or mixing in ranch seasoning for a hybrid flavor profile.
Ingredients for betty crocker blue cheese dressing
Six ingredients, creamy perfection—this blue cheese dressing delivers restaurant-style tang in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese Crumbles 🧀 | 1 cup | Sharp blue cheese preferred |
| Mayonnaise 🥛 | 1 cup | High-quality, full-fat |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| White Vinegar 🍋 | 1 tbsp | For tangy brightness |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | Adds subtle depth |
| Crispy Fried Onions 🧅 | 2 tbsp | For signature crunch |
The blue cheese is non-negotiable here. Stilton or Gorgonzola work great too, but sharp blue cheese crumbles are the classic choice. I grab mine from the cheese counter at Whole Foods—they keep it fresher than the store-bought bags. For the mayo, Duke's or Hellmann's are solid, but nothing beats homemade if you're feeling fancy. The buttermilk? Full-fat is key—it keeps the dressing rich and prevents separation. If you've got leftover buttermilk from pancakes, use that up first. The vinegar is your secret weapon for balancing the sharpness—don't skip it.
No blue cheese? Feta crumbles at half the amount get you close, though it'll taste different. Short on mayo? Greek yogurt works in a pinch—just add a splash more buttermilk to compensate. The powders can be swapped—garlic salt for both if you're in a hurry, but fresh garlic powder makes a world of difference. For the fried onions, Trader Joe's pre-made ones are a lifesaver, but homemade fried onions take this to the next level. Pro tip: Toast the garlic and onion powders in a dry pan for 30 seconds before mixing—they'll add even more depth to the dressing.
This keeps beautifully for 5 days in the fridge, sealed tight. The flavors actually get better as they meld, making it perfect for meal prep. For extra crunch, store the fried onions separately and mix them in right before serving. If it thickens in the fridge, just whisk in a splash of milk or buttermilk to loosen it up. Freezes for 3 months too, though the texture might get slightly grainy after thawing. Always taste before serving—adjust with more vinegar if it needs more tang or a pinch of salt if it's too sharp.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this dressing comes together with just a whisk and a bowl—no fancy gadgets, no stress. The buttermilk and vinegar balance the blue cheese crumbles so smoothly, it’s almost unfair how little effort it takes to get that rich, tangy flavor.
- Tangy Creamy Crunch: That first bite? Creamy mayo meets sharp blue cheese with a little garlic kick—it’s the kind of dressing that makes you reach for seconds without even thinking. Honestly, the vinegar’s acidity cuts through the richness just enough to keep it from feeling heavy.
- Weeknight Dinner Hero: Slather it on grilled chicken, toss it with greens, or drizzle it over baked potatoes—this dressing saves me every time I’m scrambling to put a meal together. It’s the kind of pantry staple that turns simple ingredients into something that feels special.
- Makes Leftovers Worth It: Between us, I always end up with extra. The mayo keeps it creamy for days, and the buttermilk prevents it from turning weird. I’ll take it to potlucks, pack it in lunches, or just eat it straight from the jar—no judgment here.
Step-by-step instructions for Betty Crocker blue cheese dressing
This tangy, creamy dressing comes together in minutes with just a few simple steps.
Whisk Together the Creamy Base
In a medium bowl, combine the 1 cup mayonnaise and 0.5 cup buttermilk. Use a whisk or fork to blend them until completely smooth—this ensures no lumps remain, which is key for that silky texture. The buttermilk adds a subtle tang that balances the richness of the mayonnaise.
Next, stir in the 1 cup blue cheese crumbles. I like to press them gently against the sides of the bowl first to break up any large clumps. This helps distribute the blue cheese evenly throughout the dressing. Let the mixture sit for 5 minutes while you prepare the remaining ingredients—this gives the cheese time to soften slightly and meld with the other components.
Add the Tangy and Savory Elements
Pour in the 1 tablespoon white vinegar and whisk it in thoroughly. The vinegar brightens the flavors and cuts through the richness, giving the dressing its signature tang. You'll notice the mixture lighten in color slightly as the acidity activates.
Now sprinkle in the 0.5 teaspoon garlic powder and 0.5 teaspoon onion powder. Stir these in until fully dissolved—you want the powders to disperse evenly so every bite gets that subtle, aromatic depth. The garlic and onion powders add warmth without overpowering the blue cheese flavor.
Fold in the Crunchy Topping
Gently fold in the 2 tablespoons crispy fried onions using a rubber spatula. Be careful not to overmix—just enough to distribute them evenly throughout the dressing. The fried onions add a delightful crunch that contrasts beautifully with the creamy texture. Save a few for garnishing if you'd like an extra touch of crunch on top.
Taste the dressing and adjust the seasoning if needed. If it needs more tang, add a splash more of the white vinegar. If it feels too thick, stir in 1-2 teaspoons of buttermilk to reach your desired consistency. The dressing should be thick enough to coat a fork but still flow smoothly.
Chill and Serve
Cover the bowl and refrigerate the dressing for at least 30 minutes before serving. This chilling time allows all the flavors to meld together perfectly, making the tangy, creamy, and crunchy elements harmonize beautifully. The blue cheese will soften slightly, creating an even smoother texture.
When ready to serve, give the dressing one final stir to redistribute the crispy fried onions. Drizzle over fresh greens, use as a dip for veggies or crackers, or toss with grilled chicken for a restaurant-worthy finish. The dressing keeps well in the refrigerator for up to 5 days, making it perfect for meal prep.
Pro Tips For Making Betty Crocker Blue Cheese Dressing
- Whisk in Stages: Don’t dump all the buttermilk in at once—start with half, then whisk in the rest while tasting. This keeps the texture smooth and prevents the dressing from curdling like it did the first time I ignored this (yes, I learned the hard way).
- Use Room-Temp Ingredients: Take the mayo and buttermilk out of the fridge 10 minutes before mixing. Cold ingredients make the dressing clump like lumpy glue, and no one wants to serve that—especially when it’s supposed to be silky.
- Balance the Vinegar: Taste after adding the white vinegar, then adjust. Some blue cheeses are sharper than others—if it’s too tangy, a pinch of sugar (or even a splash of honey) smooths it out without overpowering the flavor.
- Fold in Cheese Gently: Stir the blue cheese crumbles in last with a rubber spatula, cutting through the mixture just enough to distribute them. Overmixing turns the dressing into a paste, and you’ll miss those little melty pockets of cheese in every bite.
Essential equipment for great betty crocker blue cheese dressing
Immersion Blender
An immersion blender is my go-to tool for making this dressing—it eliminates lumps and creates a silky-smooth texture without overworking the mixture. I use the Ninja QW400 because it handles thick dressings like blue cheese effortlessly.
The whisk attachment blends the mayo and buttermilk into a perfect emulsion, while the chopping blade breaks down the blue cheese crumbles evenly. For best results, blend on low speed for 15-20 seconds after adding the cheese to avoid heating the mixture. 💫
Mixing Bowls
Choose a medium-sized glass or stainless steel bowl—glass bowls help you monitor color changes as the dressing comes together. I prefer Pyrex measuring cups for their durability and heat resistance, though any food-safe bowl will work.
Avoid plastic bowls if you're using metal utensils, as they can scratch. For extra insurance against separation, use a bowl with sloping sides to help distribute ingredients evenly during mixing.
Whisk or Fork
A balloon whisk or sturdy fork is essential for combining the mayo and buttermilk smoothly. I keep a OXO Good Grips whisk in my kitchen—its angled wires reach every corner of the bowl.
For the powders and vinegar, a simple fork works fine, but a whisk ensures even distribution. Pro tip: Wet your whisk slightly before mixing to prevent dry ingredients from sticking to the wires.
Measuring Tools
Precision matters with dressings—use a liquid measuring cup for the mayo and buttermilk, and small measuring spoons for the powders and vinegar. I recommend the OXO Stainless Steel Measuring Spoon Set for their accuracy and durability.
For the blue cheese, use a ¼ cup measure to portion it evenly. A kitchen scale isn't necessary, but it's helpful if you're experimenting with variations like adding extra cheese for a stronger flavor.
Rubber Spatula
A silicone or rubber spatula is perfect for folding in the crispy fried onions without overmixing. I prefer EcoTools brand spatulas—they're heat-resistant and gentle on non-stick bowls. Use it to scrape the sides of the bowl during mixing to ensure all ingredients are fully incorporated.
The flexible edge helps lift the dressing cleanly when transferring to serving dishes or storage containers.
Storage Containers
For leftovers, transfer the dressing to an airtight glass container with a lid—I use Le Parfait containers for their leak-proof seals. Mason jars also work well, especially if you want to store the fried onions separately and add them fresh before serving.Label the container with the date to track freshness. For freezing, use freezer-safe silicone molds or quart-sized bags with the air squeezed out to prevent freezer burn.
Nutrition facts
Frequently asked questions
Can I make this blue cheese dressing without mayo?
Yes! For a lighter version, replace the mayo with ½ cup Greek yogurt and add 1 extra tablespoon buttermilk to maintain creaminess. The texture will be slightly thinner but still tangy and rich. For a richer alternative, try ½ cup sour cream instead of mayo.
Why did my dressing separate?
Separation usually happens when ingredients aren't blended thoroughly or if the mixture sits too long before chilling. To fix it, whisk vigorously to re-emulsify, then add 1 teaspoon Dijon mustard or ½ teaspoon xanthan gum to stabilize. Always chill the dressing for 30 minutes before serving to prevent separation.
How can I make this dressing spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce for a kick. For smoky heat, stir in ½ teaspoon smoked paprika. If you love bold flavors, try 1 teaspoon chipotle powder—it adds deep, smoky heat without overpowering the blue cheese.
Can I use this dressing as a dip?
It pairs perfectly with crudités (carrots, celery, bell peppers), pita chips, or pretzels. For extra flair, top with extra crispy fried onions or a sprinkle of chopped fresh herbs like parsley or chives. Serve chilled for the best texture and flavor contrast.
What’s the best way to store leftovers?
Transfer to an airtight glass container and refrigerate for up to 5 days. For freezing, use freezer-safe containers and thaw overnight in the fridge. If it thickens after refrigeration, whisk in 1-2 teaspoons buttermilk or milk to restore creaminess. Keep fried onions separate until ready to use.