Don’t you hate it when you order blue cheese salad dressing at a restaurant and are less than impressed? There is blue cheese dressing and then there is good blue cheese dressing. (You know the kind.) If you love a good blue cheese dressing, you are going to love this Roquefort Blue Cheese Dressing Recipe! Absolutely the best blue cheese for dipping, pouring, and enjoying. Yummaaaay!
Roquefort Blue Cheese Dressing Recipe
The flavor of this blue cheese dressing will change drastically with the kind of blue cheese used. In our house we crave the robust flavor of the Roquefort blue cheese you can find at the cheese counter at the grocery store. If you like a more mild blue cheese flavor, simply substitute with your favorite brand of blue cheese. Although I do recommend a deli variety over pre-packaged if possible.
Get the printable version of this recipe below.
You can either use a mixing bowl and a spoon to mix your blue cheese dressing, or a stand mixer on the “stir” setting only.
Ingredients:
4-6 oz. of Roquefort Bleu Cheese
1 cup mayonnaise
1 cup whipping cream
½ cup sour cream
½ tsp worcestershire sauce
½ tsp lemon juice
1 tsp sugar
½ tsp sea salt
½ tsp black pepper
1 garlic clove (finely diced)
Crumble blue cheese if not already crumbled. Add all ingredients to mixing bowl, stir until thoroughly mixed. Eat now or chill to eat later. The dressing will thicken as it sets.
Enjoy!
If that isn’t the easiest thing you’ve made all year – I don’t even know what is.
About 3 cups
Save RecipeIngredients
- 4-6 oz. of Roquefort Bleu Cheese
- 1 cup mayonnaise
- 1 cup whipping cream
- ½ cup sour cream
- ½ tsp worcestershire sauce
- ½ tsp lemon juice
- 1 tsp sugar
- ½ tsp sea salt
- ½ tsp black pepper
- 1 garlic clove (finely diced)
Instructions
- Crumble blue cheese if not already crumbled.
- Add all ingredients to mixing bowl, stir until thoroughly mixed.
- Enjoy!
Calories
Fat
Carbs
Protein
I hope you just love this Roquefort Blue Cheese dressing. This is exactly how we love our blue cheese: creamy, savory, and chunky.
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Paula Dunklin says
Daniel Wedin says