Acquiring a Taste for Blue Cheese

Blue Cheese is one of those foods that liking is probably acquired rather than “love at first taste.” I’m sure there are some that naturally enjoy the flavor of blue cheese, but for the most part, everyone that I have met admits that they didn’t “love” it immediately. That being said, most people who even remotely liked blue cheese, typically quickly learned to “love” it.

The first time I had blue cheese was in salad dressing. That’s probably very common. I’d have to say that it was okay, but not great. Still, after my first taste, I found myself tempted to order it on my salad when eating out. Then after giving into the temptation a few times, it became one of my favorites.

Using the dressing on more than just salad was a natural progression for me, but first I had to come up with a homemade version to use whenever and however I wanted. The one I ended up with is really good and very easy to make.

Blue Cheese Dressing


  • 3 – 5 Ounces Blue Cheese, crumbled
  • ¾ Cup Mayonnaise
  • 6 Tbsp. Sour Cream or Greek Yogurt (See Note)
  • 1½ Tbsp. Cider Vinegar
  • ¼ tsp. Pepper
  • 1/8 tsp. Garlic Powder


  1. Combine all ingredients. Stir until well mixed.
  2. If you prefer your dressing smooth, process in food processor until smooth.
  3. Refrigerate for 1 – 2 hours.

Cooking Note

Originally I made this particular recipe for Boneless Buffalo Chicken, but when Hubby got a taste of it, it became his favorite dressing for salad. Either way, this one is definitely worth doubling. Even then it probably won’t last long.

When this is made with sour cream, the consistency is thick and more like a dip. If you use plain Greek yogurt, it gives this a thinner consistency that is better for salad dressings.

Recipe by:  Tilly Frueh – Simply Grateful Cooking 2018

Although not the most popular of sauces/dressings, blue cheese can really switch things up on a salad or as a dipping sauce. Having a good standard recipe in your recipe box is really a great help, and for this I am Simply Grateful.


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