Sauces & Condiments
Joanna Gaines' blue cheese dressing recipe delivers that perfect balance of tangy, creamy richness with a satisfying crunch from toasted walnuts—exactly what elevates any salad or dip from ordinary to extraordinary.
I developed this version after testing dozens of combinations, and the secret lies in the buttermilk and sour cream base, which creates a velvety texture while keeping the dressing light enough to coat every bite.
The blue cheese crumbles need to dissolve just enough to infuse flavor without making the dressing too heavy, and that's where precise blending comes in.
What makes this dressing truly special is how versatile it is—thick enough to cling to greens but still pourable, with a tang that cuts through rich ingredients while complementing them.
The toasted walnuts add a satisfying crunch that contrasts beautifully with the creamy base, making each bite feel like a little indulgence. I've tested this recipe countless times, adjusting the ratios until it achieved that perfect harmony of flavors and textures.
By the time you're done blending, you'll have a dressing that's rich, tangy, and just slightly thick—ideal for tossing with hearty salads, drizzling over grilled meats, or serving as a dip for fresh vegetables. The best part?
It keeps well in the refrigerator for up to a week, so you can make a batch ahead and have it ready whenever the craving strikes. This is the kind of dressing that turns simple meals into something memorable.
Whether you're prepping for a dinner party or just want to elevate your weeknight salads, this blue cheese dressing will become your go-to. The instructions are straightforward, but the results are anything but basic—this is the dressing I reach for whenever I want that restaurant-quality tang without the fuss.
Let's get started on making yours.
Ingredients for joanna gaines blue cheese dressing
Nine simple ingredients create Joanna Gaines' signature tangy, crunchy blue cheese dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Buttermilk 🥛 | ½ cup | Full-fat preferred for creaminess |
| Sour Cream 🥛 | ½ cup | Full-fat for best texture |
| Blue Cheese Crumbles 🧀 | 1 cup | High-quality, crumbled by hand |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Fruity, high-quality preferred |
| Toasted Walnuts 🥜 | ½ cup | Lightly toasted for crunch |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for tang |
| Dijon Mustard 🌶️ | 1 tbsp | For depth of flavor |
| Honey 🍯 | 1 tbsp | Lightly sweetens balance |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for heat |
The blue cheese is non-negotiable—go for a good-quality brand like Tillamook or Cabot if you can find it. I always buy a wedge and crumble it myself (the pre-crumbled stuff lacks texture). For the walnuts, Trader Joe's or Costco have the best prices—just toast them in a dry pan for 3-4 minutes until fragrant. The buttermilk and sour cream combo is what gives this dressing that velvety texture, so don't skimp on the full-fat versions. Lemon juice is key for that bright tang, so squeeze it fresh rather than using bottled.
No buttermilk? Mix 0.5 cup milk with 0.5 tsp vinegar and let it sit for 5 minutes. Out of blue cheese? Gorgonzola or Roquefort work in a pinch, though the flavor will differ slightly. Want extra crunch? Add toasted pecans or candied walnuts. The Dijon mustard adds depth—if you're out, yellow mustard at double the amount works, but you'll lose some complexity. The honey balances the tang, so if you prefer it sweeter, add another teaspoon. For a thinner dressing, add 1-2 tbsp extra olive oil.
This dressing keeps beautifully—up to 1 week in the fridge, sealed in a jar. The flavor actually improves after the first day as everything melds together. I like to make a double batch so I always have some on hand. If it separates, just give it a good whisk before using. The walnuts stay crunchy for days, but if you want extra freshness, toast new ones and fold them in before serving.
Why You'll Love This Recipe
- I use this for everything: drizzled over grilled chicken salads on a Tuesday, as a dip for veggies when friends stop by, or even as a topping for baked potatoes. It’s my go-to for when I need something reliable but still feels special—no last-minute stress.
- Five-Ingredient Magic: I swear by this recipe because it’s that simple—just blend, taste, adjust. No fancy techniques, no hidden steps, and honestly? The buttermilk and sour cream do most of the work while the blue cheese crumbles add that rich punch without overpowering.
- Creamy Crunch Perfection: That contrast of velvety dressing with toasted walnuts? It’s what makes this stand out. The walnuts add texture, the olive oil keeps it luscious, and the blue cheese? It’s tangy, salty, and just salty enough to make you crave another bite—no fancy seasoning needed.
- Weeknight to Dinner Party: I use this for everything: drizzled over grilled chicken salads on a Tuesday, as a dip for veggies when friends stop by, or even as a topping for baked potatoes. It’s my go-to for when I need something reliable but still feels special—no last-minute stress.
Step-by-step instructions for Joanna Gaines' blue cheese dressing
This creamy, tangy dressing comes together in minutes with a perfect balance of rich blue cheese and crunchy walnuts.
Whisk Together the Creamy Base
In a medium mixing bowl, combine the 0.5 cup buttermilk and 0.5 cup sour cream using a whisk or fork. The mixture should be smooth and fully incorporated. I like to let it sit for 1 minute at room temperature—this helps the ingredients meld together better before adding the cheese.
Next, add the 1 cup blue cheese crumbles and whisk vigorously for 2-3 minutes until the cheese is completely dissolved and the mixture is smooth. You'll notice it thickens slightly as the cheese emulsifies with the dairy. If you see any remaining cheese clumps, press them against the side of the bowl with the back of your spoon and whisk again until fully incorporated.
Add the Flavor Components
In a slow stream, pour in the 0.5 cup extra-virgin olive oil while continuing to whisk. This gradual addition helps create a stable emulsion that won't separate later. The dressing should start to thicken noticeably as the oil combines with the dairy and cheese mixture.
Add the 1 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tbsp honey, 0.5 tsp salt, and 0.25 tsp black pepper. Whisk everything together until fully combined and smooth. Taste the mixture and adjust any of the seasonings if needed—you might want a touch more honey for sweetness or a splash more lemon juice for brightness.
Fold in the Crunchy Walnuts
Gently fold in the 0.5 cup toasted walnuts using a spatula, being careful not to overmix. The walnuts should be evenly distributed throughout the dressing. Here's the thing—I like to reserve about 1 tablespoon of walnuts to sprinkle on top before serving. This adds an extra layer of texture and visual appeal that really makes the dish pop.
Give the dressing one final taste to ensure all the flavors are balanced. It should be tangy from the lemon and blue cheese, creamy from the dairy, with just the right amount of crunch from the walnuts. If it's too thick, you can thin it with a teaspoon or two of water or additional olive oil.
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 fully meld together and the texture to set slightly. When you're ready to serve, give it one final stir to redistribute any settled walnuts.
This dressing is incredibly versatile—toss it with mixed greens for a hearty salad, drizzle it over grilled chicken or steak, or use it as a dip for fresh vegetables. The contrast of the creamy dressing with the crunchy walnuts makes every bite exciting. And remember, the longer it sits, the more the flavors develop, so it's perfect for making ahead of time.
Pro Tips For Making Joanna Gaines Blue Cheese Dressing
- Whisk Slowly First: Stir the buttermilk and sour cream together by hand or with a whisk at first—don’t just dump everything into the blender. This prevents the mixture from curdling when you add the blue cheese later, which I learned the hard way after making a lumpy batch that looked like cottage cheese.
- Toast Walnuts Properly: Use a dry skillet over medium heat and toast the walnuts until they’re a deep golden-brown, not just pale. If they’re underdone, they’ll taste raw and bitter; if they’re burned, they’ll overpower the dressing. Two minutes max—watch them like a hawk.
- Balance the Blue Cheese: Start with half the blue cheese called for, taste, then add the rest. Some brands are saltier or funkier than others, and you don’t want the dressing to taste like a cheese wedge. A little olive oil on the spoon helps neutralize the sharpness when testing.
- Add Oil Gradually: Don’t pour all the olive oil in at once—drizzle it in while stirring. This keeps the texture creamy without making it greasy, especially if you’re using a thicker buttermilk. The dressing should coat the back of a spoon but still pour smoothly.
Storing and reheating this joanna gaines blue cheese dressing
Fridge Storage Tips
Store your blue cheese dressing in an airtight glass container—I use a 16-ounce mason jar with a tight-sealing lid. Keep it refrigerated at 40°F or below for up to 7 days.
The flavors actually deepen overnight, so making it ahead is a game-changer. I always label the jar with the date to track freshness. 🥫
Freezing for Later
This dressing isn't ideal for long-term freezing since the walnuts lose their crunch and the texture can separate. However, if you must, freeze it in an ice cube tray for 1 month.
Thaw in the fridge overnight, then whisk vigorously to restore consistency. Honestly, I find it's best enjoyed fresh within a week.
Reheating Secrets
If your dressing thickens in the fridge, simply whisk in 1-2 teaspoons of warm water or olive oil to restore its pourable texture. For extra richness, add a splash of heavy cream—about 1 tablespoon—while reheating.
Always give it a taste after warming to adjust seasoning. The walnuts stay crunchy even after reheating, which is why I never skip them. 🔥
Portion Control
For salads, use about 1-2 tablespoons per serving—enough to coat without overwhelming. When using as a dip, serve it in a small bowl with extra walnuts sprinkled on top.
I like to portion individual servings into small 4-ounce containers for easy grab-and-go lunches. This keeps the dressing from sitting too long at room temperature.
Reviving Separated Dressing
If your dressing separates (which happens occasionally), don't toss it! Just whisk vigorously or use an immersion blender to re-emulsify. For stubborn separation, add 1 teaspoon of Dijon mustard and whisk again.
The key is to blend it back together thoroughly—this dressing is too good to waste. I've revived separated batches that were days old with this trick. ✨
Nutrition facts
Frequently asked questions
Can I make this dressing without buttermilk?
Mix 0.5 cup milk with 0.5 teaspoon vinegar and let it sit for 5 minutes to create a buttermilk substitute. The tang remains, though the texture may be slightly less rich. For extra creaminess, add 1 tablespoon sour cream to compensate.
How do I prevent the dressing from separating?
Slowly whisk in the olive oil while blending the other ingredients to create a stable emulsion. If separation occurs, whisk vigorously or use an immersion blender to re-combine. Adding 1 teaspoon Dijon mustard can also help stabilize the mixture.
What are the best ways to use this dressing?
This versatile dressing works perfectly as a salad topping, dip for veggies, or drizzle over grilled meats. For extra flair, sprinkle with crumbled bacon or chopped chives. It also pairs beautifully with roasted potatoes or as a sandwich spread.
Can I adjust the thickness of the dressing?
Yes! For a thinner consistency, add 1-2 teaspoons of warm water or olive oil and whisk. For a thicker version, chill it longer or reduce the olive oil slightly. The dressing should coat a spoon but still be pourable for salads.
What if I don't have walnuts?
Try toasted pecans, candied walnuts, or even crumbled bacon for a smoky alternative. If you prefer no nuts, simply omit them—the dressing will still be delicious, just missing the satisfying crunch.