This low-Carb Blue Cheese Dressing (Dip) adds savory creaminess to any salad, but with fewer carbs than most purchased blue cheese dressings. This dressing can be part of a low-carb, keto, Atkins, diabetic, gluten-free. grain-free or Banting diet.
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Blue cheese dressing has always been my favorite dressing. To me, there almost is no other dressing. There is something about that pungent cheese that draws me in and keeps me pouring it on!
Don’t stop at salad with this Low-Carb Blue Cheese dressing. One of my favorite ways to enjoy this dressing is on a good steak. This dressing can also be used as a dip for veggies. Its ability to cool the mouth makes it a perfect compliment to spicy hot foods like chicken wings. I even love to spoon it over cooked broccoli.
As much as I love blue cheese and I love making cheese, I’ve never actually tried to make blue cheese. Part of the reason I haven’t made this cheese is because the process is very sensitive. If it’s not aged very carefully, one could end up with a smelly spoiled mess. This would be heartbreaking thing to happen to something you’ve waited 3-6 months to enjoy!
Another reason I’ve never made blue cheese lies with the potency of the Penicillium Roquefort spores that are used to make the cheese. Apparently these potent spores can linger and contaminate other cheeses. Cheddar-Blue, anyone? Not a big deal, if you love blue cheese, but not everyone in my family is on the same page.
There really isn’t any need to make blue cheese. There are so many fine varieties on the market. You can use any blue cheese you like in this recipe. Of course, the more potent the blue cheese, the more potent the dressing will be! For me, the more potent the better, so I like using Roquefort or Maytag. If your prefer your dressing less potent, you may want to try a Danish blue or a Gorgonzola.
If your are a celiac or need to be 100% gluten-free, be very careful with your cheese selection. Some of the spores used can be contaminated with gluten because they are grown on wheat bread. In this post in The Spruce, Terri Gruss, MS has thoroughly covered this topic and gives options of brands known to be gluten-free.
The inspiration for this recipe came from my favorite bottled dressing. It’s a refrigerated chunky variety that surely satisfies a craving for blue cheese. I used their lead to round out the flavor with some garlic and onion powder. The inspiration to add the red pepper flakes came from a recipe for a blue cheese sauce in Larousse Traditional French Cooking.
My first few tries with this recipe were made with mayonnaise instead of the Greek yogurt. These recipes were somewhat of a disappointment for me as I felt the mayonnaise flavor was just too strong. I would have thought that the flavor of blue cheese could overpower anything, but apparently, I was wrong. When I used the Greek yogurt instead, the flavor was so much better! I knew I had found the right ingredient for the job!
Whether you serve it over a salad, over a steak, or over some broccoli, this Low-Carb Blue Cheese Dressing (Dip) will deliver amazing blue cheese goodness! I love it on a salad topped with our candied pecans. It would also be delicious over this Keto Buffalo Chicken Salad from Keto Cooking Christian. Enjoy!
-Annissa
Low-Carb Blue Cheese Dressing (Dip) Recipe
This Low-Carb Blue Cheese Dressing (Dip) adds savory creaminess to any salad, but with fewer carbs than most purchased blue cheese dressings. This dressing can be part of a low-carb, keto, Atkins, diabetic, gluten-free. grain-free or Banting diet.
Ingredients
- 1/4 cup Greek yogurt full fat
- 1/2 cup sour cream
- 1/2 cup blue cheese crumbled (quantity divided)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1 tablespoon white vinegar
- 1-2 tablespoons heavy cream (optional)
Instructions
Place yogurt, sour cream, 1/4 cup of the blue cheese, onion powder, garlic powder, red pepper flakes, sea salt, and black pepper in a medium mixing bowl. Mix well, breaking up blue cheese crumbles. The mixture does not need to be perfectly smooth.
Stir in vinegar and remaining 1/4 cup of blue cheese crumbles. If desired, mix in heavy cream to thin. Store in an airtight container.
Recipe Notes
Serving size: 1/8th of the recipe (about 2 tablespoons)
Per serving:
Calories: 70
Fat (g): 5
Carbs (g): 2
Fiber (g): 0
Protein (g): 3
Net carbs (g): 2
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Homemade salad dressing is so much better! This blue cheese dressing looks so creamy and delicious. Love that it’s low carb!
This perfect for the blue cheese lovers!
I’ve never made homemade blue cheese dressing before – so I think your recipe is a must try! Especially since you tested it so much!
YUM! Looks absolutely amazing and perfect for hosting!
I was looking for a cheese dressing with my roasted vegetables and I love your recipe. I am personally not that big of a fan of blue cheese and like you suggested, I will try it with Gorgonzola cheese. Thanks for sharing!
This would be perfect with roasted veggies!
Yum-mee! Thanks for posting this recipe. I was skeptical at first but sure glad I made it.
I thought it has a bit too much vinegar flavor but otherwise is nice. I’ll make it again and reduce the vinegar and possibly add more blue cheesen(I like that to be extra). I liked that there is no mayo in it. Thanks for the recipe!
My family loves Cheesecake Factory blue cheese dressing. After making this for Mother’s Day my granddaughter says it is cheesecake factory worthy. I love it that is it not mayonaise based!!! Am gettiing ready to make again.