Blue Cheese and Sour Cream Dressing

    1 hour 5 minutes

    Blue Cheese dressing is great with vegetable sticks or as a dip for other finger food like chicken wings. And of course it is lovely on crispy salads.

    117 people made this

    Serves: 12 

    • 225g mayonnaise
    • 2 tablespoons minced onion
    • 1 tablespoon minced garlic
    • 1 small bunch fresh parsley, chopped
    • 110ml sour cream
    • 1 tablespoon lemon juice
    • 1 tablespoon white wine vinegar
    • 80g blue cheese, crumbled
    • salt and freshly ground black pepper to taste

    Preparation:5min  ›  Cook:1hour  ›  Ready in:1hour5min 

    1. In a small mixing bowl, combine all ingredients. Cover, and refrigerate for at least one hour before using.


    You can use almost any blue cheese variety for this dressing. Roquefort or Gorgonzola work well.

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    Reviews in English (112)


    Since there were so many good reviews of this recipe, I thought that I would try it. We were very disappointed however as the garlic and onion were so overwhelming that it actually stung our tongues. I would try it again but would omit both the garlic and the onion (or, at least, cut them in half). This is funny as we are HUGE garlic and onion fans and usually add a lot more than is required after we test a new recipe.  -  08 Oct 2008


    Used different ingredients. Very good, with some changes. Replaced 1/2 the mayonnaise with cream cheese - I can't stand too mayonnais-y! Added 1 tsp chilli powder for spice and colour. Then instead of salt and pepper, I garnished with toasted pecans and served with corn chips, carrots, and celery. Perfect!  -  08 Oct 2008


    Altered ingredient amounts. This recipe is fantastic and perhaps the best one I've ever used. I skipped the lemon juice because I didn't have any. You can really taste each individual flavour in the end and letting it sit for at least an hour is a must. It became a completely different dressing after it was sitting for a while. Very, very good and we will definitely be making it again.  -  08 Oct 2008