Different Blue Cheese Dressing

"This is different (and delicious) because it is oil and vinegar based. The blue cheese is blended until smooth, so there is blue cheese flavor in every drop of dressing."
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Ready In:




  • Combine all ingredients except olive oil in blender; blend until smooth.
  • Add olive oil and blend until creamy and combined.
  • Transfer to serving container and refrigerate until ready to serve.
  • Stir before serving, and serve over your favorite salad greens.

Questions & Replies

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  1. This was definitely as the title describes...a different blue cheese dressing. It was viniagrette; but a bit too tart for my liking. I plan on adding splenda and mayo to the remaining dressing to see if I can tweek it just a bit to suit or taste. The concept is good; used it over a wedge salad.
  2. Very good and easy dressing. It was a bit too sour forme, so I added 1 packet of Splenda and 1/4 c Lite Mayo. Now it's perfect for our taste buds. Thanks for sharing. Koechin/Chef
  3. This recipe was excellent!!! Fast and easy to make. Had it on a salad obviously but my kids and I couldn't stop sopping it up with italian bread. Thanks for my new favorite blue cheese dressing!!!
  4. This is an outstanding dressing recipe. The flavor is more like a vinaigrette with an intense blue cheese note. As the blue cheese I had was salty on its own, I did use onion pwder rather than onion salt and used slightly less than 1 tsp. Thank you Ginny Sue for the delightful recipe.
  5. I like that the creaminess is coming from the cheese itself in this new dressing find! Great!


“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
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