Blue Cheese Salad Dressing with Cottage Cheese

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 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!

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.

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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