• Carly Zimmaro

The Best Blue Cheese Dressing

I'm all about getting these staple dressings in now because honestly, who doesn't like to dip? I dip everything. If it's a chip, a sandwich, wings, vegetables, fries, my fork...I'm dipping it. I brought you guys a clean ranch recipe and now I'm giving you this baller blue cheese dressing. It's only three ingredients, that's it!

But now that I have your attention, which side do you dare take? Ranch vs. Blue Cheese? It's one of those things where feelings get hurt. Ranch people will fight you.

If I HAD to pick, I would pick blue cheese for the rest of my life. I just grew to love it. I won't lie, Ranch was my first love! We did everything together but then we grew apart and I started seeing Blue Cheese. It was a happily ever after story.

don't tell my fiance...

Now crucial part here. Pick a GOOD blue cheese. Don't go grabbing the already crumbled blue cheese....that's for the trash.You need a good block of pungent blue. I have always loved using Gorgonzola but I recently have turned to Roquefort. It's thick, strong and handsome. Not to mention the quality. It's one of the best blue cheeses I've had. So I went with this one! If you have a blue cheese you love, use it!

And the second most crucial, the mayo. I love me some Hellman's guys. Boy, do I. But I'm trying to eat foods where I read the label and I know what's in it. Not some big - worded, confusion label. I love Sir Kensignton's and I just recently have been able to get my hands on their avocado oil based one! There is NO sugar in this one! So this is the mayo I like to use. If you have a favorite mayo, go right on and use it! If you want to follow the cleaner route, this mayo is it!

Now time for the business.

We take the blue cheese and we legit, melt it. Yep.

I microwaved it until it was just all melted. Was about a minute. This technique really gets the blue flowing in your dressing.

I let the melty blue cool just a sec and then I slab over it, the mayo.

Then, blend! I have a hand blender that I used but if you don't have one, you can use a food processor. I blended until it was nice and smooth. The dressing is going to be runny but once it gets into the fridge it will thicken right up.

To add some umph, I obviously added chunks of blue cheese. You don't have to if you like a smooth dressing but the chunks are just classic.

Whoever thought to put mold in cheese, I wonder if they woke up sick or if they just knew what the hell they were in for because this is honestly the most sick, delicious creation.

Now what are ya waiting for?! GO MAKE THIS BLUE!

It is, national wing day after all! For my favorite GO-TO wings, you can click here! They are magical.

The Best Blue Cheese Dressing

yield: about a cup - ish

prep time: 10 minutes

chill time: 2 hours or overnight


  • 5 ounces of good blue cheese, I used Roquefort

  • 1/2 c good mayo, I used Sir Kensington's Avocado Mayo

  • 1/4 c unsweetened coconut milk, for desired consistency (optional)


  1. In a small bowl melt 4 ounces of your blue cheese, I microwaved for one minute.

  2. Let the blue cheese cool a bit and then add in your mayo and blend. I used a hand blender but if you do not have one you can use a food processor. Blend until smooth, about 1 minute.

  3. Add in the last ounce of your blue cheese, in crumbles.

  4. Refrigerate for at least 2 hours. The longer it sits the more strong it gets.

  5. When ready to serve, if the dressing is too thick, add in 1 Tbs at a time of coconut milk until desired consistency! This is optional!

  6. ENJOY!

what's Roqueforts favorite music?



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