High Protein Blue Cheese Dressing
This high protein blue cheese dressing is thick, salty, and loaded with real blue cheese, built on whole milk Greek yogurt with just enough mayonnaise to keep it steakhouse rich. It comes together in one bowl with a fork and has almost 4 grams of protein in every two tablespoons, making it perfect for a wedge salad, wings, or grilled chicken.
Servings: 12 2 Tablespoons
Calories: 72kcal
Equipment
- Medium glass mixing bowl
- fork
- Silicone spoon spatula
- Microplane grater
- Digital Kitchen Scale
- Airtight jar for storage
Ingredients
- 170 g plain whole milk Greek yogurt ¾ cup
- 135 g blue cheese crumbled from a wedge (1 cup), divided
- 28 g mayonnaise 2 tbsp
- 30 g buttermilk 2 tbsp, plus more to thin
- 15 g fresh lemon juice 1 tbsp
- 5 g Worcestershire sauce 1 tsp
- 4 g garlic 1 small clove, finely grated
- 1.5 g fine sea salt ¼ tsp, plus up to 1.5 g more (¼ tsp) to taste
- 1 g freshly cracked black pepper ½ tsp, plus more to taste
Instructions
- Crumble the blue cheese wedge into small pieces and divide it into two equal portions of about 68 g (½ cup) each.
- In a medium bowl, combine the Greek yogurt, mayonnaise, lemon juice, Worcestershire sauce, grated garlic, 1.5 g (¼ tsp) salt, and 1 g (½ tsp) pepper with the first portion of blue cheese.
- Mash the cheese into the base with a fork, pressing it against the side of the bowl, until the base is creamy and the blue cheese is worked all the way through.
- Stir in the buttermilk until smooth. For a thinner dressing, add more buttermilk a splash at a time.
- Gently fold in the remaining blue cheese so it stays in chunks.
- Use the dressing right away, or cover and refrigerate for at least 1 hour, and up to overnight, for the best flavor.
- Stir and taste after chilling, then add up to 1.5 g (¼ tsp) more salt and a few more cracks of pepper as needed.
Notes
Use Whole Milk Greek Yogurt
Whole milk Greek yogurt gives this dressing its rich, creamy body. If you only have nonfat or low fat yogurt, add an extra 14 g (1 tbsp) mayonnaise or 15 g (1 tbsp) heavy cream to bring the richness back.
Seasoning
Blue cheeses vary in saltiness, so start with the salt listed and adjust after the dressing rests. My batch landed at 3 g (½ tsp) fine sea salt total plus a few extra cracks of pepper.
Resting Time
The dressing is ready to use as soon as it is mixed, but the flavor grows stronger and more blended after a few hours or an overnight rest in the fridge.
Consistency
Add buttermilk a splash at a time for a pourable dressing, or use less for a thick dip.
Storage
Store in an airtight jar in the refrigerator for 5 to 7 days and stir before serving. Freezing is not recommended.
Nutrition
Nutrition is an estimate per 2 tablespoon serving. The full batch makes about 1½ cups and contains about 45 g protein.
