Recipe

Healthy Blue Cheese Dressing

Creamy, tangy, and citrus-bright with real blue cheese crumbles. A lighter homemade dressing that still hits that bold, savory sweet spot.

By Matt Campbell

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4.8

A small glass jar of creamy blue cheese dressing with visible blue cheese crumbles, lemon zest on top, and a lemon half and salad greens in the background on a bright kitchen counter

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If blue cheese dressing usually lives in the "treat yourself" category, this one scoots it right into weeknight territory. It is creamy without being heavy, punchy without being harsh, and bright in a way that makes salads feel less like homework. The trick is using Greek yogurt for body, a little mayo for that classic richness, and fresh citrus to lift everything up.

You still get those salty, funky blue cheese crumbles, but the flavor feels cleaner and more balanced. This is the dressing I keep in the fridge for quick chopped salads, buffalo anything, and the moments when a plate of roasted veggies needs a little attitude.

A spoon dipping into a bowl of creamy blue cheese dressing, showing a thick texture with small blue cheese pieces

Why It Works

Bright, citrus-forward tang: Fresh lemon juice and a touch of zest make the flavor pop without extra salt.
Lightened up but still legit: Greek yogurt gives you thick, creamy texture and is typically higher in protein than an all-mayo base.
Blue cheese flavor you can control: Start modest, taste, then add more crumbles if you want it louder.
Better after a short rest: A 10 to 15 minute sit in the fridge smooths out the bite and lets the garlic and cheese mingle.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight jar or container for 3 to 5 days. For best results, start with fresh dairy and keep it cold.

Stir before using: The dressing can thicken as it sits. Give it a good stir, or loosen with 1 to 2 teaspoons of water, milk, buttermilk, or extra lemon juice.

Keep it cold: Because this is dairy-based, do not leave it out at room temperature for more than 2 hours.

Freezing: Not recommended. Yogurt-based dressings tend to separate and get grainy after thawing.

Common Questions

Is blue cheese dressing healthy?

It can be. Traditional versions are often mayo and sour cream heavy. This recipe leans on Greek yogurt for a lighter-feeling base that is typically higher in protein than an all-mayo dressing, while keeping a little mayo for that classic flavor and mouthfeel.

How do I make it less chunky?

Mash the blue cheese with a fork before stirring it in, or blend the dressing briefly with an immersion blender and then fold in a small handful of crumbles at the end.

How do I make it thinner for salads?

Add liquid 1 to 2 teaspoons at a time until it pours how you like. Water works, but milk or buttermilk will keep it extra creamy.

Can I make it without mayo?

Yes. Replace the mayo with more Greek yogurt. The dressing will be a bit tangier and slightly less rich, so you may want an extra pinch of salt or a tiny drizzle of olive oil.

What citrus works besides lemon?

Lime is punchy and great for taco salads. Orange is softer and slightly sweet, which is surprisingly good with bitter greens like endive or radicchio.

My dressing tastes too sharp. What fixes it?

Add 1 to 2 teaspoons more yogurt to mellow it, or a small drizzle of honey to round the edges. Also, let it chill 15 minutes. Garlic and citrus calm down after a short rest.

What kind of blue cheese should I use?

Use what you love. For a smoother, creamier dressing, go with a softer blue like Danish blue or a creamy Gorgonzola. If you want it sharper and funkier, Roquefort brings the attitude.

Any allergy or diet notes?

This contains dairy and egg (from the mayo). To make it egg-free, skip the mayo and use extra Greek yogurt.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Whisk
Microplane or fine grater (for zest)
Citrus juicer (optional but helpful)
Measuring spoons and cups
Jar or airtight container for storage

I used to think blue cheese dressing had to be a full-on steakhouse situation to be worth it. Then I started chasing that same bold flavor, but with the kind of ingredients I actually keep around on a Tuesday. Greek yogurt was the first win. The second was citrus. A little lemon zest makes a surprisingly big difference. It somehow makes the cheese taste even more like itself, but brighter and less heavy. Now I make a jar, taste as I go like a menace, and suddenly I am excited about salad again. That is the whole point.