Yogurt blue cheese dressing and dip is creamy, tangy, and loaded with real blue cheese flavor, but lighter than the classic mayonnaise-and-sour-cream version. Made with Greek yogurt, mayonnaise, crumbled blue cheese, garlic, and a few simple seasonings, it works equally well as a pourable salad dressing or a thicker dip for wings and fresh vegetables.
Rich, creamy, and perfectly tangy, this yogurt blue cheese dressing has a distinctive blue cheese bite balanced by fresh chives. I actually prefer the Greek yogurt version to traditional blue cheese dressing made with sour cream because it tastes fresher and lighter while still being wonderfully creamy.
Blue Cheese Dressing Recipe Snapshot
- Big blue cheese flavor - Tangy, savory, and packed with real blue cheese without tasting overly heavy.
- Lighter than classic blue cheese dressing - Greek yogurt replaces much of the mayonnaise and sour cream while keeping it creamy and satisfying.
- Quick to make - Start in a small blender, then finish by hand for the best texture.
- Use it two ways - Keep it thick for chicken wings and fresh raw vegetables, or thin it as needed for salads.
Ingredients You'll Need
- Blue cheese - I use California Point Reyes Original Blue for its creamy texture and balanced, tangy flavor, but other blue cheeses work too.
- Yogurt - Full- fat plain Greek yogurt adds creaminess, tang, and body while keeping the dressing lighter than a traditional all-mayonnaise version.
- Buttermilk powder - Adds classic buttermilk flavor and extra tang without requiring fresh buttermilk.
- Mayonnaise - Rounds out the sharper tang of the yogurt and gives the dressing a smooth, rich texture.
- Water or milk - Thin the dressing gradually to your preferred consistency. Use less for a thick dip and a little more for a pourable salad dressing.
- White wine vinegar - Brightens the dressing and balances the richness of the cheese and mayonnaise.
- Garlic - Adds savory depth. Finely grate it so it blends smoothly into the dressing.
- Chives - Add mild onion flavor and a fresh finish without overpowering the blue cheese.
Please see the recipe card for measurements, salt, and pepper.
Chef's tip: Choosing the Best Yogurt. Full-fat plain Greek yogurt is the best choice for a creamy, balanced dressing. Low-fat works well too, but it's not quite as rich. No-fat 0% yogurt can taste sharper and less rich still. Skyr icelandic yogurt is another excellent choice, but it can be even thicker than Greek yogurt, so you may need a little more milk or water.
The Best Blue Cheese for Dressing
- Point Reyes Original Blue - My favorite choice for blue cheese dressing. It's creamy, tangy, and well balanced, with enough character to stand up to the Greek yogurt without becoming overpowering.
- Gorgonzola Dolce - Mild, creamy, and slightly sweet, with a buttery texture and gentle tang. It's a good choice for anyone who prefers a softer blue cheese flavor.
- Gorgonzola Piccante - Sharper and stronger than Dolce, with a firmer, crumblier texture and a more pronounced blue cheese bite.
- Danish Blue - Creamy, tangy, widely available, and affordable.
- Maytag Blue - An American classic with a bold, salty flavor and crumbly texture.
- Roquefort - Salty, assertive, and deeply flavored, with the distinctive character of sheep's milk.
- Stilton - Rich, robust, crumbly, and slightly earthy.
- Cabrales - Strong, sharp, and intense, so use it sparingly unless you want a very bold dressing.
Chef's Tip: Keeping Milk Powders in the Pantry. Buttermilk powder is handy when a recipe needs just a little tang and you don't want to buy a full carton, while whole milk powder adds richness and body without much extra liquid. I keep both in the pantry and use them in dressings, baking, my gluten-free pound cake, homemade vanilla bean ice cream, and mac and cheese.
How to Make Yogurt Blue Cheese Dressing
- Add the yogurt, mayonnaise, milk, half of the crumbled blue cheese, buttermilk powder, vinegar, garlic, salt, and pepper to a small blender. Blend until smooth.
- Pour the dressing base into a small bowl, add the rest of the crumbled blue cheese and chives, stir in by hand until smooth, adding a bit more milk if needed.
Chef's Tip: A mini blender, personal blender, or mini food processor works best for this recipe. Because it makes just 1⅓ cups, a large blender can have trouble blending such a small amount and is harder to scrape the dressing out of.
Serving Suggestions
- Wings - Serve as a cool, creamy dip for buffalo wings, baked wings, or smoked chicken wings.
- Wedge salads - Spoon over crisp iceberg wedges with tomatoes, bacon, chives, and extra blue cheese crumbles.
- Fresh vegetables - Use as a dip for celery, carrots, cucumber, bell peppers, endive, and snap peas.
- Steak and steak salads - Serve alongside grilled steak or drizzle over a steak salad with crisp greens, tomatoes, and red onion.
- Burgers and sandwiches - Add to burgers, roast beef sandwiches, or wraps for a tangy blue cheese finish.
- Salad greens - Thin with a little milk or water and toss with romaine, butter lettuce, endive, or mixed greens.
Make Ahead and Storage
Yogurt blue cheese dressing can be made 1-2 days ahead, which gives the flavors time to blend. Store it in an airtight container in the refrigerator for up to 4-5 days. Stir before serving, and thin with a little milk or water if it thickens as it chills.
Recipe FAQs
Store it in an airtight container in the refrigerator for 4-5 days. Stir before serving if needed.
Stir in milk or water, a teaspoon at a time, until it reaches the consistency you prefer.
Use full-fat Greek yogurt or Skyr, which are naturally thick because they are strained. Regular yogurt can make the dressing too thin; if using it, strain it first to remove excess whey. Add milk only as needed, a teaspoon at a time.
More Dressing Recipes
For more dressing and vinaigrette recipes, be sure to check out the recipe index page too.
📖 Recipe
Yogurt Blue Cheese Dressing
Equipment
- Small blender, personal blender or jar with tight fitting lid
Ingredients
- ½ cup plain, full fat, Greek or Skyr yogurt
- ½ cup mayonnaise
- 1 tablespoon white wine vinegar
- 4 ounces good blue cheese I use Point Reyes, crumbled
- 1 ½ tablespoon finely chopped chives
- 1 tablespoon milk to thin as needed or water
- 2 teaspoons buttermilk powder
- 1 small garlic clove finely zested
- ¼ teaspoon sea salt
- 1 pinch black pepper or use white pepper
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Instructions
- Add the yogurt, mayonnaise, milk, half of the crumbled blue cheese, buttermilk powder, vinegar, garlic, salt, and pepper to a small blender. Blend until smooth.Pour the dressing into a bowl, then stir in the remaining crumbled blue cheese and the chives by hand to maintain texture. Adjust the consistency with a little more milk, if needed.
Notes
Nutrition
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