Chunky Blue Cheese Dressing

Updated 2.10.2018.

I never liked blue cheese dressing until I worked at the Cheesecake Factory and tried their homemade version. Since then I’ve been obsessed with any kind of homemade blue cheese dressing (when I can find it). I’m hoping to someday find a recipe comparable to the Cheesecake Factory’s.

So of course when I found this recipe amongst several others clipped from the Milwaukee Journal Sentinel and sent to me by my grandma, I had to try it.


  • 1 c. mayonnaise
  • 1 c. sour cream
  • 1/4 c. dry white wine*
  • fresh squeezed lemon juice of two small lemons
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. kosher salt
  • 1 tsp. Worcestershire sauce*
  • 2 T. chopped Italian parsley leaves
  • 2 T. green onions, chopped (white part)
  • 6 oz good quality blue cheese, diced small


  1. In bowl mix together all ingredients.
  2. Add additional salt and pepper to taste, if desired.

Here’s what I said back in 2011:

Out of sheer laziness I decided not to follow the ingredients amount to the T. Therefore, it’s possible I added slightly too much onion and parsley. Come to think of it, I don’t remember adding any Worcestershire Sauce at all. But I guess it’s possible I did.

I had almost half a pound of blue cheese so I added it all and I can’t guaranty it was high quality, as the recipe called requires. I only had two choices of blue cheese, one of which was $19.99 a pound, the other of which was $9.99 a pound. I’m sure you can guess which cheese went into my basket.

So either nearly half a pound of cheese is way too much to add (since the recipe only calls for 6 ounces) or the quality of the cheese wasn’t as high as the cheese that cost an additional $10 a pound. The flavor of the dressing was slightly off. (Perhaps it was the missing Worcestershire sauce.) Additionally, there could have been too much onion. I was not measuring carefully (or really at all) as I added the ingredients. Therefore, I can’t say there’s anything fundamentally wrong with the recipe as is.

If you decide to try this recipe, I highly recommend following the recipe directly and letting me know how it turns out!

*When I recreated this dressing in 2018, I omitted the Worcestershire sauce and wine and adjusted the lemon, salt and pepper. The trick worked. The dressing tasted just like I expected and the chunkiness was on par with the dressing I get in my salad at the Cheesecake Factory.

Recipe rating: 

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