Paula Deen Blue Cheese Dressing

Paula Deen blue cheese dressing takes 5 minutes and five pantry staples, mayonnaise, crumbled blue cheese and sour cream, to make a thick, creamy dressing and dip. Try this easy homemade dressing for game day or a cookout, since it's no-cook and makes a full cup for wings, burgers and salads.

Cover the bowl and chill the dressing before you serve it, because the horseradish and pepper need time to work into the mayonnaise. Skip the chill and the blue cheese flavor tastes flat and the pepper stays sharp.

Paula keeps this one short, with just five ingredients stirred together, and the sour cream is what keeps the mayonnaise from feeling heavy. Blue cheese crumbles melt into the base as it sits, so you can pile the chunks in without any blender or extra work.

Paula Deen Blue Cheese Dressing

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking timeminutes

Calories

150

kcal

Mayonnaise and sour cream make a thick, spoonable base that holds big crumbles of blue cheese. After a stint in the fridge, the horseradish and black pepper settle into a tangy, creamy dressing.

Ingredients

• 3/4 cup mayonnaise
  

• 1 (5 oz) container crumbled blue cheese
  

• 2 tablespoons Sour cream
  

• 1 1/2 teaspoons prepared horseradish
  

• 1/2 teaspoon Black pepper
  

Directions

• Combine the ingredients: Add 3/4 cup mayonnaise, one 5 oz container crumbled blue cheese, 2 tablespoons sour cream, 1 1/2 teaspoons prepared horseradish and 1/2 teaspoon black pepper to a small bowl. Stir until it is evenly mixed.
• Cover and chill: Cover the bowl with plastic wrap and slide it into the refrigerator. Once it has chilled, give it a quick stir and serve it as a dressing or a dip.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works in the same amount because it brings a similar tang and thickness. The dressing will taste slightly lighter, but the mayonnaise and blue cheese still carry the flavor.

How long does homemade blue cheese dressing keep in the fridge?

Store it in a covered container in the refrigerator, and it holds for about 5 days. Give it a stir before using, since it can firm up a little once it is cold.

Can I make this blue cheese dressing ahead of time?

Yes, and it's better that way, since the horseradish and pepper blend into the base as it chills. Make it a few hours before your cookout or the night before game day.

Can I make it smoother instead of chunky?

Mash the blue cheese crumbles with a fork before stirring them in, or pulse everything in a small food processor. That gives you a smooth, pourable dressing instead of a chunky dip.

What's the most common mistake with blue cheese dressing?

Serving it right after mixing is the usual slip, because the flavors haven't blended yet and the pepper tastes sharp. Chilling it first gives you a more rounded, creamy dressing.