Once you make blue cheese dressing from scratch, the bottled stuff is hard to go back to. This Joanna Gaines-inspired version is thick, tangy, and loaded with real blue cheese crumbles, and it comes together in one bowl in about five minutes.

Joanna Gaines-inspired blue cheese dressing in a glass jar with chunky blue cheese crumbles and fresh chives
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Joanna has shared that while she and the kids usually reach for ranch, Chip always picks blue cheese, and a classic wedge salad is one of his favorites. Her style of blue cheese dressing is refreshingly simple: blue cheese, sour cream, buttermilk, chives, garlic, salt, and pepper, with half the cheese stirred into the dressing and the rest saved for topping. That farmhouse approach is exactly what makes this recipe so good. There’s nothing fancy here, just a handful of fresh ingredients that let the blue cheese shine.

Creamy homemade blue cheese dressing in a white bowl topped with crumbled blue cheese

Why You’ll Love This Blue Cheese Dressing

It’s fast, with no cooking and no blender required. It uses a sour cream and buttermilk base instead of heavy mayo, so it tastes bright and tangy rather than greasy. The texture is easy to control: keep it thick for dipping wings or thin it out for drizzling over salad. And because you split the cheese, you get creamy blue cheese flavor in every bite plus big crumbles on top.

Ingredients for Joanna Gaines-Style Blue Cheese Dressing

Blue cheese dressing ingredients: sour cream, buttermilk, blue cheese, chives, garlic, and black pepper
  • Blue cheese, crumbled and divided: Gorgonzola, Danish blue, or Maytag all work. Buy a wedge and crumble it yourself for the best flavor.
  • Sour cream: Full-fat gives the richest, creamiest texture.
  • Buttermilk: Adds tang and loosens the dressing. Start with less and add more to reach your preferred thickness.
  • Fresh chives, finely chopped and divided: Green onion tops work in a pinch.
  • Garlic clove, finely grated: A microplane keeps it from being chunky or harsh.
  • Freshly ground black pepper
  • Kosher salt: Blue cheese is salty, so taste before adding more.
  • Fresh lemon juice (optional): Brightens the flavor, especially if you’re serving it with rich foods like wings.

How to Make Blue Cheese Dressing

Half the blue cheese mashed with a fork in a mixing bowl

Step 1: Mash half the cheese. Add half the blue cheese to a medium bowl and mash it with a fork until mostly broken down. This spreads blue cheese flavor through the whole dressing.

Step 2: Stir in the base. Add the sour cream, ⅓ cup buttermilk, 1 tablespoon chives, garlic, pepper, salt, and lemon juice if using. Stir until smooth.

. Sour cream, buttermilk, garlic, and chives stirred into mashed blue cheese

Step 3: Adjust the texture. For a dip, leave it thick. For a pourable salad dressing, add more buttermilk a tablespoon at a time.

Step 4: Fold in the crumbles. Gently fold in most of the remaining blue cheese, saving a little for garnish.

Step 5: Chill. Cover and refrigerate for at least 30 minutes. The garlic mellows and the flavors come together as it rests. Top with the reserved blue cheese and chives before serving.

overed bowl of blue cheese dressing chilling in the refrigerator

Tips for the Best Homemade Blue Cheese Dressing

  • Let it rest. Blue cheese dressing always tastes better after some time in the fridge, and it’s even better the next day.
  • Don’t overmix the crumbles. Fold them in at the end so you keep those creamy chunks.
  • Taste before salting. Different blue cheeses vary a lot in saltiness, so season at the end.
  • Use cold buttermilk and sour cream. Keeping everything chilled helps the dressing stay thick and scoopable.

What to Serve with Blue Cheese Dressing

  • More Easy Ideas: Use it as a dip for celery, carrots, and cucumber; spread it on a steak sandwich or burger; drizzle it over a Cobb salad; or spoon it onto a baked potato.
Classic wedge salad with blue cheese dressing, crumbled bacon, tomatoes, and chives

How to Store Blue Cheese Dressing

Store the dressing in an airtight container or mason jar in the refrigerator for up to 5 days. It may thicken as it sits, so stir in a splash of buttermilk to loosen it before serving. Freezing isn’t recommended, since sour cream and buttermilk separate and turn grainy when thawed.

Frequently Asked Questions

Is this Joanna Gaines’ exact blue cheese dressing recipe?
This is an inspired version built around the same simple, fresh ingredients she’s known for using, with my own measurements.

Does Joanna Gaines’ blue cheese dressing have mayonnaise?
Her style uses a sour cream and buttermilk base, which gives it a lighter, tangier flavor than many restaurant-style dressings. If you like a richer dressing, swap ¼ cup of the sour cream for mayonnaise.

What’s the best blue cheese for dressing?
A creamy, mild blue like Danish blue or Gorgonzola dolce is great if you’re new to blue cheese. For a sharper, more pungent dressing, use Roquefort or Stilton.

Can I use Greek yogurt instead of sour cream?
Yes. Full-fat plain Greek yogurt works well and adds extra tang and protein. You may need a little more buttermilk to thin it.

Can I make it without buttermilk?
Yes. Stir 1 teaspoon lemon juice or white vinegar into ½ cup milk, let it sit 5 minutes, then use it in place of buttermilk.

How do I make it thicker for dipping wings?
Use less buttermilk (start with 2 tablespoons) and chill the dressing for at least an hour before serving.

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