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Homemade Blue Cheese Dip & Dressing
If there’s one condiment that does double—make that triple—duty in my kitchen, it’s this homemade blue cheese dip. It’s creamy, tangy, packed with bold blue cheese flavor, and ridiculously easy to throw together. The secret? Kewpie mayo, which gives it a silky richness that the standard stuff just can’t match.
Here’s my favorite trick: I pulse half the blue cheese along with the mayo, buttermilk, hot sauce, and Worcestershire in the food processor until smooth and creamy. Then I stir in the remaining blue cheese crumbles, chopped scallions, and celery by hand. The result is the best of both worlds—a luxuriously smooth base studded with hearty, tangy bites of cheese and a fresh crunch in every scoop.
Why You’ll Love This Blue Cheese Dip
It’s quick, it’s adaptable, and it tastes far more impressive than the five minutes of effort suggests. Use it as a dip, a dressing, or a sauce—it never disappoints.
The Secret Is Kewpie Mayo
Kewpie mayo is made with egg yolks and a touch of umami, giving this dip a creamier, more savory depth than regular mayonnaise. It’s the small swap that makes a big difference.
Half Smooth, Half Chunky—The Perfect Texture
By blending half the cheese and folding in the rest, you get a dip that’s creamy enough to cling to wings but chunky enough to feel indulgent and homemade.
Perfect for Wings, Salads, and More
This dip is a natural partner for buffalo wings, but it shines just as brightly as a salad dressing. My wedge salads leveled up a notch the moment I started drizzling this on top—crisp iceberg, bacon, tomatoes, and a generous pour of this dip is pure magic.
Tips for the Best Blue Cheese Dip
For the boldest flavor, use a high-quality blue cheese and let the dip chill for at least 3 hours before serving so the flavors meld. Although I’ve eaten this straight away and the sky certainly didn’t fall.
What’s in the blue cheese dressing
- crumbled blue cheese
- kewpie mayo
- buttermilk
- celery
- scallions
- hot sauce
- worcestershire sauce
- salt
Blue Cheese Dressing
This isn’t your average blue cheese dip. The secret? Kewpie mayo — the Japanese mayo that takes the creaminess of this dip to a whole new level. Serve it alongside crispy chicken wings or use it as a bold, chunky wedge salad dressing. Once you try it, the bottled stuff just won’t cut it anymore.
Ingredients
- 8 ounces blue cheese crumbles, divided
- 3/4 cup kewpie mayo
- 1/2 cup buttermilk
- 2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher sauce
- 1 stalk scallion, finely chopped
- 1 celery stalk, finely chopped
Instructions
- In a food processor, add 4 ounces of blue cheese crumbles, kewpie mayo, buttermilk, hot sauce, Worcestershire sauce and salt. Blend on low until the mixture is smooth. Transfer to a mixing bowl.
- Add the remaining 4 ounces of blue cheese crumbles, scallions and celery. Fold the mixture together, cover and refrigerate for at least 3 hours.
- Enjoy as a dip or as a salad dressing.
❓ FAQ’s for Homemade Blue Cheese Dressing
Kewpie is a Japanese-style mayonnaise made with egg yolks only (rather than whole eggs) and seasoned with rice vinegar, giving it a richer, creamier, slightly tangy flavor. You can find it at most Asian grocery stores, Walmart, Target, or online on Amazon. It’s also available at my local ShopRite in New Jersey.
You can, but the flavor and creaminess won’t be quite the same. Kewpie is the magic ingredient that makes this dip extra silky. If you can get your hands on it, it’s absolutely worth it.
A good quality crumbled blue cheese like Gorgonzola, Maytag, or Danish blue all work wonderfully. Go with a milder blue cheese if you prefer a gentler flavor, or a more pungent one if you like a bold, sharp dip.
Absolutely — and it’s actually encouraged! The dip gets even better after sitting in the fridge overnight as the flavors meld together. Make it up to 2 days ahead for the best results.
100% yes. Thin it out with a little extra buttermilk to reach your desired dressing consistency. It’s especially incredible on a wedge salad with bacon, cherry tomatoes, and a crack of black pepper.
It has a mild kick from the hot sauce, but nothing overpowering. Feel free to increase or reduce the hot sauce to suit your heat preference.
Stored in an airtight container, it keeps well for up to 5 days in the refrigerator.
SHOP FOR THIS RECIPE
KEWPIE Mayonnaise (Product of Japan) delivers a creamy, velvety texture with bold umami flavor that elevates sandwiches, burgers, and wraps.
I am not sure how I would be able to function in my kitchen without one. For someone who cooks as much as I do, I find chopping to be such a chore. Chopping, mincing, grating, slicing, shredding, this does it all. And clean up is tossing all the parts into the dishwasher.
When I went to Amazon to look up the link for this item, it shows my purchase history and I have this exact set of mixing bowls since 2016. I own other sets but this truly is a better quality set. The bowls are thick and the plastic lids are still perfect and snug. I use these daily.
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