If you're new to cooking at home, salad dressings are the perfect place to start. I've been making my own salad dressings since I was in high school, and while I won't tell you how long ago that was, just know it's been a while. 😜 This Greek yogurt blue cheese salad dressing is made with Greek yogurt instead of mayonnaise or sour cream.
The best part about making your own dressings is how quickly they come together and how easy they are to customize! The reason for this swap is that I usually have a tub of Greek yogurt in my fridge, and I don't usually have sour cream or mayonnaise on hand. So it truly was born out of necessity! If you're looking for other homemade salad dressings to try, check out my lemon pepper vinaigrette dressing, or my carrot ginger miso salad dressing.
- blue cheese - I recommend using the highest quality of blue cheese you can find, because you are losing some flavor and richness with the substitution of Greek yogurt for full-fat mayo or sour cream. Avoid using the “pre-crumbled” containers of blue cheese from the grocery store. Usually, they’ve been crumbled long ago, so the flavor is much weaker, and there are additives to keep those crumbles “fresh” for longer periods of time.
- Greek yogurt - I love using brands like Fage and Cabot, because they have a wide range of fat percentages. Opt for something between 2-10%, ideally.
- buttermilk powder - I use buttermilk powder because I don't always have buttermilk on hand, but the powdered stuff is easy to store. My favorite brand is Saco, and you can find it in most major grocery stores, or online.
- lemon - fresh lemon juice adds brightness and zesty flavor to this dressing.
- garlic - fresh garlic is best, though you can use roasted garlic cubes, or garlic powder. ⅛ teaspoon of garlic powder = 1 clove of garlic.
- agave - the subtle sweetness of agave works wonderfully in this recipe, though you can use honey or regular sugar.
- salt + pepper - kosher salt is my go-to for any and all recipes, unless otherwise noted. And of course, I always use Diaspora Co. Aranya black pepper!
- water - this is optional, but you can thin out your blue cheese dressing as you like. If you make it just as instructed, it will be quite thick, like a dressing/dip combination. I tend to prefer a thicker dressing when it comes to blue cheese, so I don't usually add water.
See recipe card for exact quantities.
What is powdered buttermilk?
Powdered buttermilk is buttermilk that has been dehydrated, so it's literally a milk powder! It can easily be rehydrated to use when you need it, which makes it infinitely more convenient than buying a pint of buttermilk. I love using Saco brand buttermilk because it's easy for me to find and yields consistent results, but in the midst of the pandemic, I also used this brand available online with great results, it's just a lot bigger of a bag!
Store your powdered buttermilk in the fridge between uses to keep it super fresh. You can also portion it out into zip top bags and stash it in the freezer for longer-term storage.
Making this dressing is seriously a ten-minute commitment. Cleaning up will probably take longer than throwing this dressing together! Simply combine the ingredients in a mixing bowl or jar, blend together, and you're done!
Step 1: In a mixing container, combine the garlic clove and honey.
Step 2: Add in the salt and pepper to the garlic and honey.
Step 3: Add in the powdered buttermilk, lemon juice, and Greek yogurt.
Step 4: Blend well with an immersion blender until smooth.
Step 5: Add in the blue cheese, but reserve a bit to mix in after blending. Blend briefly with an immersion blender.
Step 6: Top with more crumbled blue cheese, then refrigerate for at least 30 minutes.
✅ tips and tricks for getting it right
🍽️ Serving Tips - Blue cheese dressing works perfectly on so many salads. From wedge salads, to steak and blue cheese salads, to chopped salads-- the sky is the limit.
ℹ️ Troubleshooting Tips - Resist the urge to add ALL the blue cheese in while blending, because you'll lose some of the "chunkiness" factor by blending it all. If you accidentally blend it all up, you can always add more crumbled blue cheese after mixing.
⚖️ Scaling Tips - This recipe can easily be doubled. In fact, I often double it because when it comes to all things cheese, more is better! 😛
Once you mix this dressing up, allow it to sit for at least 30 minutes to let the flavors meld together.
Missing an ingredient? No problem. Check out these tried-and-true substitutions, or comment below with your question. I’m here to help you troubleshoot!
- sour cream - you can use sour cream instead of Greek yogurt if that's what you've got on hand.
- agave or sugar - if you don't have agave, honey or sugar will work in it's place. Start by using half the amount first, and taste for sweetness, then increase if needed.
- fresh or homemade buttermilk - no powdered buttermilk on hand? No problem! Simply omit this ingredient or use fresh buttermilk. I've also upped the vinegar to 2 tablespoon and skipped the buttermilk with good results.
Feeling like a rebel?! Feel free to stray from the recipe card using these variations, or leave me a comment with your own!
- spicy - add some smoked paprika or cayenne pepper for a spicy kick to your dressing!
- herby - add chives, parsley, and a pinch of dill for a creamy, ranch-like blue cheese dressing!
- Immersion Blender - I always recommend an immersion blender. Mine is from Cuisinart, but it’s no longer being made. The one I have linked to is the latest model of the blender I have.
- Mixing jar - I love blending right in storage jars, for easier cleanup. These quart-sized wide mouth ball jars are my go-to.
Store your salad dressing in the fridge for up to one week-- if it lasts that long!
I normally use 2% or 5% fat Greek yogurt for this dressing, but you can use whatever you have in the fridge!
You can use fresh buttermilk if you have it (but honestly...why would you unless you were making a specific recipe?!) or you can make your own buttermilk.
To make your own buttermilk, add ½ teaspoon of lemon juice or white vinegar to ¼ cup of whatever milk you have on hand. Allow the mixture to sit for 5 minutes, then use it in the recipe!
While this is technically a salad dressing, you can also use it as a dip! Some ideas include:
-dipping veggie sticks for a super healthy snack or dipping cheese fries for a not so healthy snack
-dressing for a cobb salad, wedge salad, or steak salad
-spread on a sandwich, instead of mayo
-dip pizza crust into it
If you make this recipe, please leave a review in the comments and a star rating!
I read every single comment! I also love connecting on social media, so snap a pic and hashtag it #myrecipeforfun and tag me on Instagram, TikTok, or pin this recipe on Pinterest!
Greek Yogurt Blue Cheese Dressing
- 1 immersion blender
- 1 mason jar or storage container
- 1 mixing bowl or mason jar
- 1 cup Greek yogurt 2%, 5% or 10% preferred, but 0% will work
- 1 lemon juiced, about 2 tbsp
- 1 teaspoon honey substitute agave, or sugar
- 1 clove garlic substitute ⅛ teaspoon garlic powder for 1 clove
- 1 tablespoon buttermilk powder optional, but recommended!
- salt & pepper to taste
- ¼ cup blue cheese use more to crumble in at the end if you like!
- water optional, to thin out final dressing.
- Combine 1 cup of Greek yogurt, the juice from 1 lemon, 1 teaspoon of honey, 1 tablespoon of buttermilk powder (if using), and 1 clove of garlic in a mixing bowl or jar.
- Blend ingredients until smooth with an immersion blender. You can use a food processor or a blender if you don't have an immersion blender.
- Add salt and pepper to taste, and blend.
- Crumble or roughly chop ¼ cup of blue cheese, and add to the mixture.
- Pulse blender briefly--use care to incorporate the crumbles, but not over blend them.
- If desired, add additional crumbles of blue cheese after blending, so dressing is chunky.
- Store in a mason jar or airtight container for up to 1 week in fridge.