Store-bought versions slide right off, but this chunky keto blue cheese dressing is thick enough to coat your wings. We mash the cheese into lemon juice for a dense, grippy texture that creates a bold, savory explosion in every bite.
Why This Recipe Works
Texture That Actually Clings: By mashing half the blue cheese into the lemon juice before mixing, we create a base that is thick, rich, and coats every leaf of lettuce perfectly.
Bold Flavor Punch: Unlike the muted shelf-stable versions, the combination of fresh garlic and tangy sour cream makes the savory notes pop in your mouth with every bite.
Zero “Mystery” Ingredients: This is pure, wholesome food. You get all the satisfaction of a heavy dip using simple, real ingredients found in any standard kitchen.
A Wholesome Kitchen Staple
I love keeping a jar of this keto blue cheese dressing in the fridge because it makes healthy snacking so much more appealing. Whether I’m dipping celery sticks or drizzling it over a steak salad, the high-fat content keeps me feeling satisfied.
This homemade chunky blue cheese dressing is incredibly forgiving. You don’t need a blender or a food processor—just a bowl and a fork.
Create the Flavor Base: Start by mashing the crumbled cheese with lemon juice. This releases the sharp, salty flavor into the liquid so it permeates the whole dressing.
Whisk the Creamy Elements: Stir in your mayonnaise, sour cream, and garlic powder. You want to mix vigorously enough to blend, but gently enough to keep those lovely chunks intact.
Season and Chill: Fold in the parsley and plenty of black pepper. While you can eat it right away, letting it sit for 30 minutes lets the garlic meld for a deeper, more robust taste profile.
Tips for the Perfect Dip
Crumble It Yourself: Pre-crumbled cheese often has anti-caking powder. Buying a wedge and breaking it up yourself results in a softer texture and much sharper flavor.
Adjust the Consistency: If you want blue cheese dressing for wings and salads that pours easily, stir in a teaspoon of unsweetened almond milk or heavy cream at a time until it’s just right.
Serve it With Variety: If you are serving a crowd with mixed dietary needs, this pairs beautifully with grilled meats. For a lighter, zestier option for guests, offer my Zesty Low-Carb Lemon Herb Vinaigrette alongside it.
Frequently Asked Questions
Can I make this dairy-free?
Because blue cheese is the star here, it is difficult to make this dairy-free while keeping the authentic flavor. However, if you just need a lighter option without the heavy cream, the base recipe works perfectly well using just mayo and sour cream.
How long does it last in the fridge?
Since we use fresh ingredients without preservatives, it is best enjoyed within 5 to 7 days. The flavors actually get better after the first day as the garlic and herbs marinate together.
Is this suitable for a keto diet?
Absolutely. With high-fat ingredients and very low carbohydrates (mostly from the lemon and dairy), it fits perfectly into a low-carb lifestyle. For a different flavor profile that is also low-carb, check out my Zesty Low-Carb Basil Pesto Dressing.
This rich and tangy dressing delivers the bold steakhouse flavor you crave without the fillers found in bottled brands. By combining crumbly blue cheese with a creamy base and a savory hint of garlic, it creates a robust dip for wings or a velvety topping for wedge salads. It is naturally wholesome and fits perfectly into a low-carb lifestyle.
Ingredients
Scale
2 oz quality blue cheese (crumbled) (approx. 60g)
¼ cup full-fat sour cream (approx. 60g)
¼ cup real mayonnaise (no added sugar) (approx. 60g)
⅛ tsp freshly cracked black pepper (plus more to taste)
Pinch of sea salt (optional, adjust to taste)
1-2 tbsp heavy cream or unsweetened almond milk (to thin, optional) (15-30 ml)
Instructions
Prep the base: In a medium mixing bowl, place the crumbled blue cheese and fresh lemon juice. Use the back of a sturdy spoon or a fork to mash the cheese slightly into the juice. Note: Mashing about half the crumbles creates a creamier base while leaving chunks for texture.
Combine creamy ingredients: Add the mayonnaise, sour cream, and garlic powder to the bowl. Whisk or stir vigorously until the mixture is well-blended and uniform.
Season and adjust: Fold in the minced parsley and black pepper. Taste the dressing carefully. Since blue cheese is naturally salty, add the pinch of sea salt only if necessary.
Consistency check: The mixture will naturally be thick, ideal for use as a dip. If you prefer a pourable salad dressing, stir in heavy cream (or unsweetened almond milk) one teaspoon at a time until you reach your desired consistency.
Chill and serve: Cover the bowl tightly or transfer to a mason jar. Refrigerate for at least 30 minutes to allow the garlic and cheese flavors to meld before serving.
Notes
Flavor Tip: Buying a wedge of blue cheese and crumbling it yourself typically yields a fresher, sharper flavor than pre-crumbled varieties, which often contain anti-caking agents.
Storage: Keep in an airtight container in the refrigerator for up to 5-7 days. Stir well before using, as natural separation may occur.
Allergy Alert: This recipe contains milk (dairy) and egg (in mayonnaise). Ensure your mayonnaise is gluten-free if required.
Nutritional Information
(Estimates per serving)
Calories: 172 kcal
Total Fat: 17.5g
Saturated Fat: 6.5g
Cholesterol: 25mg
Sodium: 270mg
Total Carbohydrates: 1.4g
Dietary Fiber: 0.1g
Sugars: 0.8g
Net Carbs: ~1.3g
Protein: 3.5g
Calcium: 80mg (6% DV)
Disclaimer: These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.
I hope this dressing becomes a new favorite in your home! It really transforms a simple bowl of greens into something that feels indulgent. Remember, these are just my kitchen adventures—chat with your doctor for personalized tips!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
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