Easy Blue Cheese Dressing with Greek Yogurt
This is the real deal: thick, creamy, chunky blue cheese flavor, ready in 5 minutes, and made without a drop of mayo. It’s high in protein, uses simple ingredients you probably already have, and works just as well as a dip as it does a dressing. Once you make it homemade, you won’t go back to the bottle.
As an RD, I’m always looking for swaps that don’t feel like they compromise on flavor — and this one genuinely doesn’t. The dressing is just as rich and satisfying as a traditional blue cheese dressing.
Healthy Blue Cheese Dressing Ingredients
- Plain Greek yogurt — Full fat gives you the creamiest texture, but any fat level works.
- Buttermilk — Adds a deep richness to this recipe that feels like a classic blue cheese.
- Blue cheese crumbles — The star of this show. Use a crumbled blue cheese for best texture and mixing. Gorgonzola works beautifully here too.
- Dijon mustard — Just a touch helps emulsify the dressing.
- Lemon juice — The acid brightens everything up and cuts the richness of the cheese.
- Garlic powder
- Salt and black pepper
Drizzle it over these Buffalo Chicken Baked Potatoes for a classic buffalo and blue cheese pairing.
How to Make Blue Cheese Yogurt Dressing
Add the Greek yogurt, buttermilk, Dijon, lemon juice, garlic powder, salt, and pepper to a bowl.
Stir to combine.
Add the blue cheese crumbles. For a smoother, more uniform dressing, mash them in with a fork. For a chunkier dressing (my personal preference), stir them in gently so the pieces stay intact.
Refrigerate for at least 30 minutes before serving if you have the time. The flavors meld and deepen considerably.
If you’re looking for more dressings and dips made with yogurt as the base, I love this Buffalo Greek Yogurt Sauce and my Greek Yogurt Cilantro Lime Dressing.
How to Serve
Classic wedge salad — iceberg, bacon, cherry tomatoes, and drizzle of blue cheese dressing
Steak salad — blue cheese and beef are a natural pairing
Drizzled over Buffalo Chicken Baked Potatoes — Buffalo and blue cheese were made for each other, and this dressing takes those potatoes over the top
As a veggie dip — carrots, celery, cucumbers — it’s a great high-protein snack when you pair it with raw vegetables
How to Store
Store in an airtight container or jar in the refrigerator for up to 5 days. The dressing may thicken as it sits — just stir in a small splash of buttermilk (or water) to loosen it back up.
I’d actually encourage you to make this a day ahead if you can. The flavor noticeably improves after sitting overnight.
Substitutions and variations
- If you don’t have buttermilk: Use whole milk with a small squeeze of lemon juice (about 1 tsp per ⅓ cup milk) as a quick substitute. It works well.
- Swap for sour cream: If you don’t have Greek yogurt, sour cream is the closest substitute in texture and tang.
- Gorgonzola instead of blue cheese: Gorgonzola is slightly milder and creamier; traditional blue cheese is sharper.
- Extra chunky: Skip mashing the crumbles entirely and stir in an extra tablespoon of blue cheese after mixing for maximum chunkiness.
- Herbs: Fresh chives or green onions stirred in at the end add a nice pop of color and mild onion flavor.
Easy Blue Cheese Dressing with Greek Yogurt
Ingredients
- 1/2 cup Plain Greek yogurt whole fat
- 1/3 cup Buttermilk
- 2-3 tbsp Crumbled blue cheese
- 1 tsp Dijon mustard
- 1 tsp Lemon juice
- ¼ tsp Garlic powder
- ¼ tsp Salt
- Black pepper to taste
Instructions
- Combine the Greek yogurt, buttermilk, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a small bowl. Stir until smooth.
- Add the blue cheese crumbles. Mash with a fork for a smoother dressing, or stir gently for a chunkier texture.
- For best results, refrigerate for at least 30 minutes before serving to let the flavors develop.
- Stir before serving. Thin with a splash more buttermilk if needed.
