Creamy Blue Cheese Dressing

Creamy Blue Cheese Dressing

Creamy Blue Cheese Dressing Recipe
Prep time
Cook time
Total time
Serves: 12
  • 2 Tbsp. organic apple cider vinegar
  • ⅓ c. organic buttermilk
  • 1 Tbsp. organic Dijon mustard
  • ⅓ c. Oikos Greek Yogurt Oikos Greek Yogurt
  • 4 Tbsp. Wilderness Family Naturals Mayonnaise Wilderness Family Naturals Coconut Mayonnaise
  • ½ tsp. Celtic sea salt
  • ½ tsp. freshly ground black pepper
  • 1 oz. organic blue cheese
  1. Whisk mayonnaise, buttermilk, yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth.
  2. Add cheese and stir, mashing to incorporate.
  3. Keep refrigerated for up to one week.

Nutrient Information Per Batch

556.28 kcal Calories, 356.52 mg Calcium, 13.22 g Carbohydrate, 64.23 mg Cholesterol, 53.39 g Total Fat, 0.76 g Fiber, 0.71 mg Iron, 26.15 mg Magnesium 249.19 mg Potassium, 17.02 g Protein,10.68 mcg Selenium, 2181.77 mg Sodium, 11.24 g Sugars, 1.21 mg Zinc, 13.72g Saturated fat, 0 trans Fat, 38.79 g Monounsaturated fats, 0.41 g Polyunsaturated fats, 248.3 IU Vitamin A, 0.01 mg Vitamin B6, 0 mcg Vitamin B12, 1.24 mg Vitamin C, 0 IU Vitamin D, 0.06 Vitamin E, 2.66 mcg Vitamin K, 15.27 mcg Folate,0.09 mg Vitamin B1(Thiamin),0.09 mg Vitamin B3(Niacin),0.24 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 4.75 mcg Lutein and Zeaxanthin, 0.07 g ALA, 0 g EPA, 0 gDHA,200.35 mg Phosphorous, 0.2 mg Manganese, 0 mcg Alpha carotene, 27.44 mcg Beta carotene, 4.38 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Poultry
  • No Corn
  • No Peanuts
  • No Grains
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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