This is different from my Blue Cheese Dip, that one is blended smooth, but this dressing is whisked by hand and kept genuinely chunky. Keto blue cheese dressing skips the nasty oils and fillers found in bottled versions.
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A confession, I think jarred mayo is disgusting on its own, but combined with sour cream here, the flavor and tang genuinely work.
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Chef Jenn’s Take on Blue Cheese Dressing
Whisk the sour cream, mayo, cream, lemon juice, Worcestershire sauce, and half the blue cheese together until smooth first, do not worry about breaking that half up completely.
Fold in the remaining blue cheese in crumbles without breaking it up too much, that step is what gives you the real chunks this dressing is known for. Use gorgonzola specifically, it is creamy and not too sharp, which balances nicely with everything else. No fresh lemon juice on hand? Use white or cider vinegar instead, the acidity here is genuinely necessary, do not skip it. Blue cheese crumbles work fine too if you cannot find the wedges, or just want an easier option.
This is genuinely versatile. Make a wedge salad if you are feeling fancy, or just drizzle it over a regular salad. Use it as a dip for raw veggies or wings, or as a cold sauce, I would not heat this one up. Readers have specifically called out the Worcestershire sauce and parsley combination here, a real departure from typical blue cheese dressings that tend to skip both.
What You’ll Love About Blue Cheese Dressing
- Versatile enough for a wedge salad, a dip, or a cold sauce.
- Genuinely chunky, no bottled fillers or nasty oils.
- Worcestershire and parsley set this apart from typical blue cheese dressings.
Ingredients
- Blue cheese – Gorgonzola preferred, wedges or crumbles, divided into two portions.
- Mayonnaise – Your favorite keto-friendly brand.
- Sour cream – Full fat.
- Heavy whipping cream – Full fat.
- Lemon juice – Fresh, or white or cider vinegar as a substitute. Don’t skip the acidity.
- Worcestershire sauce – Regular.
- Parsley – Fresh, finely chopped.
- Salt and pepper – To taste.
How to Make Blue Cheese Dressing
Scroll down for the full recipe card with exact measurements and printable instructions.
Whisk the sour cream, mayonnaise, lemon juice, Worcestershire sauce, heavy whipping cream, and half the blue cheese until smooth. Don’t worry about breaking up the cheese.
Add the remaining blue cheese in crumbles, along with the parsley. Mix gently to keep the chunks intact.
Season with salt and pepper, and serve.
Make It A Meal
I love this on a simple salad alongside Sausage Parmigiana, or with a bowl of Beefy Minestrone Soup for a stunning soup and salad combo.
If you want to build a salad dressing bar, Ranch Dressing and Blue Cheese Dip are both worth having on hand too.
Storage
Store in an airtight container in the fridge, where it keeps well for about a week. This has not been tested for freezing.
Frequently Asked Questions
It sure can be! If you make it from scratch – which admittedly just tastes better anyway – you can avoid all the nasty oils and fillers and starches that are found in the bottled version. This keto blue cheese dressing recipe only 0 net carbs per serving making it a stellar choice as a keto salad dressing.
Yes! It’s best to make it yourself, of course, but even store bought blue cheese dressing has few carbs. Strict keto dieters will need to make it themselves to avoid the soybean oils and any hidden sugars or starches. This recipe is perfect for strict keto dieters.
Yes, but blue cheese carbs are good carbs! There is only 1 carb in a serving of this recipe, but they’re not sugary or starchy carbs.
Yes, crumbles work fine if you can’t find wedges, or just want an easier option.
Step By Step PRocess
Add Preferred SourceKeto Blue Cheese Dressing
Ingredients
- 3 ounces blue cheese crumbled and divided
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon parsley finely chopped
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup heavy whipping cream
- salt and pepper to taste
Instructions
- With a whisk, whisk the sour cream, mayonnaise, lemon juice, Worcestershire sauce and heavy whipping cream and half the blue cheese until smooth. Don't worry about breaking up all the blue cheese.
- Add the remaining blue cheese in crumbles and the parsley. Mix gently. Season with salt and pepper and serve!
Notes
Recipe Card Tips
- Whisk half the blue cheese in smooth, then fold in the rest in crumbles for real texture.
- Don’t skip the lemon juice or vinegar, the acidity is genuinely necessary here.
- Use gorgonzola if you can, it’s creamy without being too sharp.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
My husband will love this recipe. He’s been craving blue cheese dressing and this is perfect for hit diet
Such a tasty dip! I sometimes struggle to find tasty dips that are keto so I love this!
Oooooooo…. You can never go wrong with homemade blue cheese dressing! And I love that this is keto.
I love blue cheese dressing. This recipe is so easy and the dressing looks perfect! Can’t wait to make this myself.
This is such a tasty dressing! Love the touch of Worcestershire sauce in it!
Blue cheese dressing and wedge salads are my dad’s favorite! Will be making this for him as a special surprise this Easter!
Love it! Perfectly chunky with super easy ingredients. Your wedge salad picture is making me hungry!
This is so easy to make that I’ll never buy store bought again. Absolutely delicious!
Love the parsley and Worcestershire sauce in this dressing, definitely brings some flavors typical blue cheese dressings don’t have!
My husband and I loved this dressing! We even use it as a dip for our raw veggies.