This healthy blue cheese dressing is a delicious alternative to the version made with mayonnaise. It’s loaded with extra fiber and protein, and is the perfect dip for veggies, buffalo cauliflower, and more!
Why You’ll Love It
It’s flavorful. This dressing has the blue cheese flavor you love, without relying on too much dairy. You can adjust the flavor to your liking, adding more or less blue cheese, as you see fit!
It’s fast to prepare. Just toss a handful of ingredients into a blender, and blend until smooth. There’s no cooking required, so it’s ready to serve in 5 minutes or less.
It’s filling. Instead of relying on Greek yogurt or sour cream, this recipe uses a can of white beans as the base. Yes, beans! Think of it as a cross between a white bean dip, and a blue cheese dressing. The taste is surprisingly amazing and creamy.
It’s flexible. This recipe will thicken up in the fridge, so you can serve it as a thicker veggie dip, or you can stir in an extra tablespoon or two of water, to help thin it out for a runnier consistency. It makes the perfect topping for a wedge salad, and would also be an amazing spread for pizza or sandwiches.
Ingredients You’ll Need
What’s in this blue cheese dressing?
- Blue cheese
- White beans (like Great Northern or Cannelini)
- Lemon juice
- Olive oil
- Salt & pepper
This recipe is remarkably simple. The blue cheese provides most of the flavor, and you can use whichever variety you prefer. Whether it’s a container of blue cheese crumbles, gorgonzola, or roquefort, this recipe will highlight its flavor, without letting it overpower the dressing.
The beans in this recipe add bulk, but very little flavor. If you feel like the flavor needs a boost, don’t be afraid to add a little extra cheese, lemon juice, or season with extra salt. If you dilute the dressing with more water, you’ll definitely want to add an extra pinch of salt.
How to Make the Best Blue Cheese Dressing
1. Add everything to a blender.
Start by adding in the water, beans, lemon juice, olive oil, salt, pepper, and blue cheese. Blend until it’s totally smooth, with a creamy texture.
Taste the dressing and make any adjustments that you prefer. You may want to add an extra tablespoon of water to thin-out the consistency, or you might want to add a little extra salt, or blue cheese, to make the flavor pop even more. It’s totally up to you!
If you’d like to add in some fresh herbs, you can also stir in a few fresh chives, or add a pinch of cayenne pepper for a little spice.
Pour the dressing into a small bowl to serve right away, or transfer it to an airtight container with a lid so you can store it in the fridge.
This homemade dressing will keep well in the fridge for up to 5 days. It will thicken slightly when chilled, so you might want to add a tablespoon of water and stir well before serving again.
Serve with buffalo cauliflower, chicken wings, or sliced carrots, for a healthy dipping sauce with extra fiber.
Substitutions & Common Questions
Can I replace the lemon juice? You can swap the lemon juice for 1 to 2 teaspoons of apple cider vinegar (or other vinegar) instead. Start with less, then add more to taste, just until the dressing is as tangy as you like. Vinegar tends to taste more harsh than lemon juice, so you don’t want to use too much.
Can I make it oil free? Yes, you can replace the oil with water, if you prefer. The oil is simply there to help emulsify the dressing, and help it “stick” to your salads better.
Healthy Blue Cheese Dressing
This Blue Cheese Dressing is made with a can of white beans, for a creamy dressing without the mayo. It has all the flavor you love, with extra fiber and protein in each bite. All you need is 5 minutes to make it!
- 1 (15 oz.) can white beans (like Cannelini or Great Northern)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 cup water , plus more as needed
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 ounces blue cheese (about ½ cup crumbles)
Drain and rinse the can of white beans, then transfer them to a blender. Add in the lemon juice, olive oil, water, salt, pepper, and blue cheese. Secure the lid on the blender and blend until very smooth and creamy, about 60 seconds.
Remove the blender lid and taste the dressing. You may want to add an extra tablespoon of water for a thinner consistency, or you might want to add another ¼ teaspoon of salt, to help boost the flavor even more. (I recommend doing both of these things, but your taste buds might be different.)
Serve the dressing right away, or transfer it to an airtight container in the fridge for up to 5 days. The dressing will thicken slightly when chilled, so you may need to add a little more water when serving again, to help it thin out. (Or leave it a little thicker, and serve it as a dip with sliced veggies.)
• I have only tested this recipe with canned Great Northern and Cannelini beans. I don’t think Garbanzo beans (chickpeas) would blend quite as smoothly, or have as neutral of a flavor, but feel free to experiment with any other variety of bean you have on hand.
Calories: 27kcal, Carbohydrates: 0.2g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 152mg, Potassium: 14mg, Fiber: 0.02g, Sugar: 0.1g, Vitamin A: 36IU, Vitamin C: 0.5mg, Calcium: 26mg, Iron: 0.03mg
If you try this homemade blue cheese dressing, please leave a comment and star rating below letting me know how you like it!