Blue cheese salad dressing with cottage cheese is a creamy, tangy delight, perfect for salads or dipping. This easy recipe blends cream cheese, buttermilk, and blue cheese with a hint of garlic and mustard, and can be customized to your texture preference. It keeps well in the fridge for up to two weeks.

Cottage cheese blue cheese salad dressing in a jar. — Blue Cheese Salad Dressing

Cottage Cheese Blue Cheese Dressing

I found this Blue Cheese Salad Dressing recipe from June 1964, tucked away in my old recipe box. A dear friend gave it to me when I was newly married.

Cottage cheese adds a creamy texture similar to sour cream or mayonnaise but with less fat and fewer calories. This makes the dressing lighter without sacrificing creaminess. It also helps thicken the dressing, giving it a nice consistency that clings well to salads or vegetables.

Here is Why This Dressing Recipe Works

Creamy and Tangy: The blend of cream cheese, cottage cheese, and blue cheese creates a rich, tangy dressing that’s anything but boring.

Customizable Texture: Smooth or chunky? You decide! Add crumbled blue cheese after blending for that perfect chunky bite.

No Funky Additives: Unlike store-bought dressings, this one’s made with real, whole ingredients—no weird preservatives here!

Bacon and Blue Cheese Salad — Crisp bacon bits, creamy blue cheese dressing and sliced tomatoes

The Ingredients

Dairy: Cream cheese, cottage cheese, blue cheese, buttermilk
Produce: Garlic
Pantry seasonings: salt, pepper
Condiments: White wine vinegar, Worcestershire sauce, mustard

This blue cheese salad dressing uses three kinds of cheese and is thick, creamy and dreamy. When buying the blue cheese, buy a chunk of it and not the packaged crumbles. Also, we recommend using whole-milk cottage cheese and buttermilk.

Variations

Buffalo Blue Cheese Dip: Add 1/4 cup of hot sauce and a pinch of cayenne pepper for a spicy kick.

Herb Garden Variation: Mix in 2 tablespoons of fresh chopped herbs like parsley, chives, and dill.

Garlic Parmesan Twist: Stir in 1/4 cup of freshly grated Parmesan cheese and an extra clove of garlic for a rich, savory flavor.

Honey Dijon Variation: Blend in 2 tablespoons of honey and an extra teaspoon of Dijon mustard for a sweet and tangy variation.

Bacon and Blue Cheese Dressing — Blue Cheese Salad Dressing

Storage

To store any leftovers, transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for one week.

Can You Freeze Blue Cheese Salad Dressing?

Technically, you can freeze it, but we don’t recommend it because the texture will change when you thaw it out. Dairy tends to separate after it freezes. The good news is that you can easily remedy the problem.

If you want to freeze it and it doesn’t seem as creamy after you thaw it out, give it a quick blitz in the blender or use an immersion blender to get it back to a nice, creamy texture. If you do freeze this salad dressing, it can be frozen for up to six months.

Our blue cheese dressing is also wonderful on baked potatoes and Roasted Beet Salad. Also, try it as a dip with a plate of fresh sliced veggies.

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Blue Cheese Salad Dressing

A tangy salad dressing with an intense blue cheese flavor. Cottage cheese and cream cheese add a thick, creamy texture that clings to your salads.

4.77 from 21 votes

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Prep Time: 10

Total Time: 10

Servings: -1/2 cups

Calories: 125kcal

Author: Pat Nyswonger

Ingredients

8 ounces cream cheese softened
½ cup whole milk cottage cheese
4 ounces blue cheese
1 cup buttermilk regular, not low-fat
2 tablespoons white wine vinegar
1 teaspoon old spice mustard or whole-grain mustard
2 clove garlic
1 teaspoon Worcestershire sauce
¼ teaspoon sea salt
⅛ teaspoon fresh ground pepper

Instructions

Put everything into the blender and process until smooth. If you like a chunky texture, add crumbled blue cheese after the processing.
Pour into a container and refrigerate for 1 to 2 weeks. Makes about 2 cups.

Notes

When buying the blue cheese, buy a wedge or block of it and not the packaged crumbles.
Whole-milk cottage cheese and buttermilk is recommended
For a chunky texture, use a fork to break off chunks from the wedge and add after the dressing has been blended.
Keep refrigerated in a lidded jar for up to 2-weeks