This hearty tart is cooked in a cream cheese crust and loaded with apples, fresh cranberries, walnuts, and spices.
| Prep Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 12 |
| Yield: | 3 1/4 cups |
Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- ¾ cup buttermilk
- 1 teaspoon crushed garlic
- ½ teaspoon ground black pepper
- ½ teaspoon dry mustard
- ½ teaspoon salt, or to taste
- ½ teaspoon white sugar
- 1 pinch cayenne pepper, or to taste
- 1 teaspoon Worcestershire sauce
- 4 ounces frozen blue cheese, grated
Instructions
- Place mayonnaise, sour cream, and buttermilk in a bowl. Add garlic, black pepper, dry mustard, salt, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly.
- Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn’t clump.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors.
- Using this technique produces a dressing exploding with the funky goodness of whichever blue-veined cheese you decide to use. I used a Maytag blue cheese, but any of the world’s great blues, like Roquefort or Stilton, will work beautifully. I hope you give this great method a try soon. Enjoy!
Reviews
When I first started making this, I made the base dressing without blue cheese and let it sit in the refrigerator for a day and then tried it. If I liked the base, I added the blue cheese. I wasted a lot of blue cheese trying really bad dressings. I doubled the blue cheese because I like a lot for blue cheese flavor and found it only lasts about two weeks.
To tweak it to my liking, I added tsp sugar, tbsp garlic, tbsp Dijon mustard, and tbsp cider vinegar with chopped continental parsley and put it through food processor.
I am very happy with this recipe. It was exactly what I was looking for. More of a restaurant quality Blue Cheese Dressing instead of jarred. You can control how thick it is by adding a little bit more Buttermilk. Great flavor! Flavor definitely developed more, the more time it had to sit and chill. I was out of cayenne, so had to skip that. I’m sure it will be a great addition when I make this again today. Easy and great tasting recipe that I recommend!
Easy enough to make and even without setting for a few hours this recipe beats any jar on the shelf by a landslide.
The best Blue Cheese recipe by far. Perfect consistency. Stick to the recipe.
Oh my goodness, love this dressing, especially licking the bowl after making it! I didn’t have sour cream so subbed whole milk plain yogurt. Also used Point Reyes Original Blue Cheese, yum!
My family love it just added some extra blue cheese crumbles. I loved the trick of freezing the wedge of cheese and grating it made it creamy and it had the cheese taste throughout.
I have made this several times now! Excellent everytime! Perfect for salad and dipping! Perfection! I always keep my blue cheese frozen.
This was a delicious blue cheese dressing for our wedge salad. I used plain yogurt in place of the buttermilk and it worked nicely. Stilton cheese is what I chose for the cheese and it was really good. Thanks for the easy, yummy recipe.
I made this with all normal full-fat ingredients and think that the sour cream in this ratio provides a much too astringent mouth-feel.
NO CHANGES. AWESOME
I have made this a billion times & it’s insanely delicious! Grating the blue cheese is an absolute game changer! Thank you Chef John
This recipe for creamy blue cheese dressing is the absolute best tasting ! Just follow the recipe and the ingredients as it is printed and you will be pleased with the result. If you don’t have any buttermilk on hand, it is easy to make with regular whole milk and some vinegar.
My husband just can’t stop eating this. No other dressing will do.
I am NOT a fan of blue cheese dressing. That being said, this dressing is fantastic. Hands down, one of the best dressings that I have ever tried. HIGHLY RECOMMEND!!
I followed this recipe with the exception of adding a 1/4 tsp of smoked cayenne. It was absolutely amazing. I couldn’t find my old recipe and I was craving a wedge salad for days and because of the pandemic I hadn’t had one for a very long time. This one was delish. I can’t wait until lunch tomorrow to have another! Thank you chef John
The only change made was that I substituted buttermilk for 2% milk and vinegar to make buttermilk. It was delicious and this dressing wasn’t overpowered with vinagar as some store bought dressings are. My only problem was that after a few days in the fridge, it started to break down and get watery. I had to throw it out. I don’t know if it was due to my homemade buttermilk.
Made it without the cayenne pepper. Not a fan of it but it still turned out great. Also added some blue cheese crumbles just because I wanted to…
This is excellent! Requires 3 hours refrigeration.
I used to make bleu dressing back in the 70s with a recipe I loved. Fast forward 30 some years and I just couldn’t get that same taste. I couldn’t remember all the ingredients or proportions. Then, Chef John, I tried several of your recipes with great success and wondered if you might have a recipe for this dressing. Imagine my delight to see you did and then my joy at finally finding the taste I remembered! I am now a devoted follower. Thank you so much.
If I could give this 10 stars I would!!! I followed the recipe to a T. Even froze the cheese. One reviewer said add a dash of lemon juice which I did. And my store accidentally gave me a smokehouse blue cheese. But WOW!!!!! Wow!!! I never ever liked blue cheese before.