Paula Deen Miss Gloria’s Blue Ranch Dressing

Paula Deen Miss Gloria's Blue Ranch Dressing takes 6 minutes and mayonnaise, sour cream and blue cheese crumbles to make a creamy, tangy homemade salad dressing. This easy no-cook ranch fits potluck, cookout and game day spreads, and it doubles as a dip for wings.

Fold the blue cheese in last and gently, because stirring it hard turns the dressing gray and takes away the chunks. Mix it in with the other ingredients and you lose the creamy bites that make this different from plain ranch.

Paula builds this on a mayonnaise and sour cream base with dried herbs and a dash of her hot sauce, so it needs no fresh herbs. Thin it with a little extra milk until it pours the way you like, since the cheese thickens it as it sits.

Paula Deen Miss Gloria's Blue Ranch Dressing

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

3

servings

Prep time

3

minutes

Cooking timeminutes

Calories

290

kcal

Creamy ranch with dried dill, chives and parsley gets chunks of tangy blue cheese folded in at the end. It pours thick, then loosens with a splash of milk to suit a salad or a wing dip.

Ingredients

• 1 cup mayonnaise
  

• 1/2 cup Sour cream
  

• 1/4 cup milk
  

• 1/2 teaspoon dried parsley
  

• 1/2 teaspoon dried chives
  

• 1/2 teaspoon dried dill
  

• 1/2 teaspoon garlic powder
  

• 1/4 teaspoon onion powder
  

• 1 dash Paula Deen Hot Sauce
  

• 1/4 teaspoon salt
  

• 1/4 teaspoon freshly ground Black pepper
  

• 2 oz good quality blue cheese crumbles
  

Directions

• Mix the base: Stir 1 cup mayonnaise, 1/2 cup sour cream and 1/4 cup milk together in a bowl. Then add the dried parsley, chives and dill.
• Add the seasonings: Whisk in 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt and 1/4 teaspoon pepper with a dash of Paula Deen Hot Sauce. Keep whisking until it looks smooth and the herbs are evenly spread.
• Adjust the consistency: Pour in a little extra milk if the dressing seems too thick for pouring. Add it a splash at a time, so you don't thin it too much.
• Fold in the blue cheese: Add the 2 ounces blue cheese crumbles and fold them in gently but thoroughly. This keeps the pieces whole instead of mashing them into the dressing.
• Serve over salad: Pour the dressing over your favorite salad. Toss it lightly so every leaf gets coated.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Ball regular mouth mason jars, 12 pack, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs work if you use about three times as much as the dried amounts. Chop them fine, because big pieces of parsley or dill will feel rough in a creamy dressing.

How long does homemade blue ranch dressing keep?

Store it in a covered jar in the fridge, and plan to use it within about 5 days. Give it a good stir before serving, since the dressing separates a little as it sits.

Can I make it ahead of time?

Yes, and it tastes better after a few hours in the fridge, because the dried herbs soften and flavor the dressing. Stir in a splash of milk before serving if it has thickened.

Can I swap the sour cream for something else?

Plain Greek yogurt works in place of sour cream and gives a slightly tangier dressing. Use the same amount, and add a little extra milk if it turns out thicker.

What's the biggest mistake with this dressing?

Stirring the blue cheese too hard is the most common problem, since it breaks down and clouds the dressing. Fold it in at the end and the crumbles stay in distinct, tangy bites.