Sauces & Condiments
Creating a Betty Crocker-style blue cheese dressing that delivers that signature tangy richness doesn’t require a recipe box—just a few simple ingredients and precise technique. This dressing balances sharp blue cheese with creamy mayonnaise and buttermilk for a velvety texture that elevates everything from salads to dips.
I’ve perfected this version after testing countless variations, ensuring it stays true to the brand’s iconic flavor while being foolproof for home cooks.
The secret lies in the ratio of ingredients—equal parts mayonnaise and buttermilk create the perfect base, while crumbled blue cheese adds depth without overpowering. A splash of vinegar brightens the tang, and a pinch of garlic powder ties everything together.
Unlike store-bought versions, this dressing stays fresh for days and can be adjusted to suit your taste—more cheese for boldness, less for subtlety.
What you’ll end up with is a creamy, tangy dressing that clings beautifully to greens, pairs perfectly with crispy fried foods, or doubles as a dip for veggies. The texture is smooth yet rich, with just the right amount of sharpness to cut through richness.
This recipe delivers restaurant-quality results in under 10 minutes, making it ideal for last-minute meals or meal prep.
Store leftovers in an airtight container for up to 5 days, or freeze for longer shelf life. Whether you’re dressing a wedge salad, topping tacos, or drizzling over charcuterie, this dressing is a game-changer. Let’s get started—your taste buds will thank you.
Ingredients for betty crocker blue cheese dressing
Seven simple ingredients transform into that iconic Betty Crocker blue cheese tang.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | ¾ cup | High-quality, full-fat preferred |
| Buttermilk 🥛 | ¾ cup | Fresh, not powdered |
| Blue Cheese 🧀 | 1 cup | Crumbled, aged variety like Gorgonzola |
| White Vinegar 🍶 | 1 tbsp | White or apple cider vinegar |
| Garlic Powder 🧄 | ½ tsp | Freshly ground for best flavor |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked for heat |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For thinning if needed |
The blue cheese is non-negotiable—Gorgonzola or aged Stilton from the deli counter delivers that signature sharpness. Whole Foods or specialty cheese shops carry the best aged varieties, but the pre-packaged stuff at Trader Joe's works in a pinch. Crumble it yourself for maximum texture—pre-shredded gets clumpy. The mayonnaise should be full-fat; Duke's or Hellmann's are solid choices, but nothing with weird additives. Buttermilk matters too—Cultivate brand is my go-to, but you can make your own with milk and vinegar if needed.
No blue cheese? Feta or Roquefort can stand in, but the flavor won’t be identical. Short on buttermilk? Sour cream thinned with milk works, but it’ll be slightly heavier. The vinegar is key—apple cider vinegar adds subtle sweetness, while white vinegar keeps it classic. Want more tang? Add another tablespoon of vinegar. Need it creamier? Extra olive oil by the tablespoon fixes it. The garlic powder is just a hint—skip it if you’re sensitive to garlic, but it rounds out the flavors beautifully.
This dressing keeps for 5 days in the fridge, sealed tight. For longer storage, freeze in ice cube trays—perfect for single-serving portions. The texture thickens when chilled, so give it a stir before using. I always make double batches—one for salads, one for dipping crispy fried chicken. The flavor actually improves after sitting for a few hours, so prep ahead whenever possible.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you stare at the pantry and think, "I already have all this?" No fancy tools, no last-minute grocery runs—just mayo, buttermilk, crumbled blue cheese, a splash of vinegar, and a pinch of garlic powder. That’s it. The buttermilk keeps it creamy without being heavy, and the vinegar cuts through the richness so it doesn’t feel like a guilty pleasure.
- Wings’ Best Friend: Between us, this dressing turns ordinary wings into the dish. The blue cheese clings to every crispy bite like it’s magnetized, and that garlic powder? It’s the secret boost that makes it taste like you slaved over it for hours. (Spoiler: You didn’t.) Drizzle it on, dip it in, or even toss it with roasted potatoes—it’s that good.
- Make-Ahead MVP: Honestly, I make a big batch every Sunday and stash it in the fridge. It doesn’t separate, it doesn’t go bad, and it’s ready to elevate anything—salads, burgers, even grilled cheese. My kids grab it for their lunchboxes, and my husband pours it over steak night. Zero effort, maximum convenience.
- Budget Booster: Blue cheese dressing from the store? Pricier than my weekly coffee habit. This version costs a fraction—especially if you use store-brand mayo and buttermilk. Plus, a little goes a long way, so you’re not drowning in leftovers you won’t eat. (Though, let’s be real, you’ll probably eat those too.)
Step-by-step instructions for Betty Crocker blue cheese dressing recipe
Here's how to whip up a velvety, tangy dressing that's perfect for salads or dipping.
Whisk Together the Base Ingredients
In a medium bowl, combine the 0.75 cup mayonnaise and 0.75 cup buttermilk. Use a whisk to blend them smoothly until fully incorporated—this creates the creamy foundation. The buttermilk adds that signature tang while keeping the texture rich and velvety.
Next, stir in the 1 cup crumbled blue cheese. I like to use an aged variety like Gorgonzola for that bold, nutty depth of flavor. Let the cheese sit in the mixture for about 5 minutes while you prep the rest—this allows the flavors to meld and softens the cheese slightly for a smoother texture.
Add Vinegar and Seasonings
Pour in the 1 tablespoon white vinegar and whisk vigorously to distribute it evenly. The vinegar brightens the dressing and cuts through the richness of the cheese and mayo. You'll notice the mixture lighten in color slightly as it emulsifies.
Add the 0.5 teaspoon garlic powder, 0.25 teaspoon diamond crystal kosher salt, and 0.25 teaspoon black pepper. Taste the mixture now—it should be tangy, slightly salty, and peppery with a hint of garlic. This is your flavor baseline before adding the final touch.
Thin and Adjust the Consistency
Stir in the 2 tablespoons extra-virgin olive oil gradually while whisking continuously. The oil helps balance the dressing's richness and creates that signature silky texture. If the dressing is too thick after adding all the oil, whisk in 1 teaspoon of water at a time until it reaches a smooth, pourable consistency.
For a truly creamy result, strain the dressing through a fine-mesh sieve if you prefer an ultra-smooth texture. This step removes any cheese bits that might make the dressing grainy. Taste again and adjust the seasoning if needed—you might want to add a pinch more salt or a splash of vinegar to perfect the balance.
Chill and Serve
Cover the bowl and refrigerate the dressing for at least 30 minutes before serving. Chilling allows the flavors to fully develop and deepen, giving you that restaurant-quality taste. The dressing will thicken slightly as it cools, so if you prefer it thinner, whisk in a bit more olive oil or buttermilk when you're ready to serve.
This dressing is best used within 3 days when stored properly in an airtight container. It's perfect for Caesar salads, chicken wings, or even as a dip for fresh veggies. The key to success is balancing the tangy, creamy, and salty elements—trust your taste buds and adjust as needed!
Pro Tips For Making Betty Crocker Blue Cheese Dressing
- Whisk in Stages: Start by mixing the mayonnaise and buttermilk first—this keeps the texture smooth instead of clumping when you add the sharp blue cheese later. I learned this the hard way after scraping lumps out of three batches.
- Crumble the Cheese: Use your hands to break the blue cheese into small, uneven chunks—this melts faster and distributes flavor evenly. Pre-shredded cheese has anti-caking agents that make the dressing grainy.
- Taste Before Vinegar: Check the balance of mayo and buttermilk first, then add vinegar last—this way, you won’t over-acidify if the dressing needs more tang. I used to dump it all in and end up with a pucker-inducing mess.
- Rest Before Serving: Let the dressing sit for 10 minutes after mixing—this lets the flavors meld and the texture thicken slightly. Skipping this step means you’ll either serve it too thin or have to force it to thicken later.
Flavor customization for betty crocker blue cheese dressing
Spicy Heat Boost
For a kick, add ½ teaspoon of cayenne pepper or 1 teaspoon of hot sauce (like Frank's RedHot) to the base mixture. I like to stir it in after the vinegar and seasonings, then taste immediately—this ensures the heat is balanced with the tang.
If you're using chipotle in adobo, blend 1 teaspoon of the sauce into the olive oil before adding it to the dressing. 🌶️
Sweet and Tangy Twist
Balance the sharpness of blue cheese with 1 tablespoon of honey or maple syrup for a sweet-tangy profile. Whisk it in with the vinegar, then adjust to taste—this works beautifully with fruit salads or as a dip for sweet potato fries.
For extra depth, add ½ teaspoon of ground cinnamon or a pinch of smoked paprika.
Herb-Infused Variations
Fresh herbs elevate this dressing to new heights. Add 1 tablespoon of finely chopped chives or 1 teaspoon of dried dill for a bright, fresh finish. For a Mediterranean twist, stir in 1 tablespoon of chopped parsley and ½ teaspoon of dried oregano.
I also love adding 1 teaspoon of lemon zest for a citrusy brightness that cuts through the richness.
Smoky Charred Flavor
Infuse the dressing with smoky depth by adding 1 teaspoon of liquid smoke (like Elmer's) or ½ teaspoon of smoked salt.
For a more natural approach, char 1 clove of garlic in a dry pan until blackened, then blend it into the olive oil before adding it to the dressing. This works exceptionally well with BBQ dishes or grilled meats.
Lighter, Greek-Inspired Version
Swap out the mayonnaise for ½ cup Greek yogurt (full-fat for best texture) and reduce the buttermilk to ½ cup. Add 1 teaspoon of lemon juice and ½ teaspoon of dried mint for a lighter, tangier dressing.
This version is perfect for summer salads or as a dip for grilled vegetables. The yogurt keeps it creamy while adding a refreshing twist.
Extra Creamy Luxe
For a richer texture, fold in 2 tablespoons of sour cream or 1 ounce of cream cheese after the dressing is fully combined. This adds a velvety smoothness that pairs beautifully with hearty dishes like steak or loaded baked potatoes.
I also like to add a splash of heavy cream (just 1 tablespoon) for extra decadence. ✨
Nutrition facts
Frequently asked questions
Why does my blue cheese dressing turn grainy?
Graininess happens when cheese bits aren't fully broken down. Always crumble the blue cheese yourself (never use pre-shredded) and let it sit in the mixture for 5 minutes before adding other ingredients. For ultra-smooth results, strain through a fine-mesh sieve after whisking.
Can I make this dressing without buttermilk?
Yes! Substitute ½ cup sour cream + ½ cup milk for the buttermilk. For a tangier alternative, use ½ cup plain yogurt + ½ cup milk. The texture will be slightly thicker, so thin with extra olive oil if needed.
How do I adjust the thickness of the dressing?
Too thick? Whisk in 1 teaspoon of water or milk at a time. Too thin? Add 1 tablespoon of olive oil or sour cream. For immediate fixes, chill the dressing to thicken naturally—it always settles after refrigeration. The ideal consistency should coat a spoon lightly but still pour smoothly.
What’s the best way to store leftover dressing?
Transfer to an airtight container and refrigerate for up to 5 days. For longer storage, freeze in ice cube trays—thaw overnight in the fridge. The texture may separate slightly after freezing, so whisk vigorously before using. Label with the date to track freshness.
Can I use this dressing as a dip instead of a salad topping?
It makes an excellent dip for fried chicken, veggie sticks, or pretzels. For extra crunch, serve with toasted bread cubes or pita chips**. The creamy texture and tangy flavor pair perfectly with crispy textures. Just ensure it’s fully chilled before serving for the best consistency.