Low Fat Blue Cheese Dressing Recipe: Tangy Boldness Without the Cream

This lightened version delivers all the bold blue cheese flavor without the heavy cream. I developed this recipe after years of searching for a dressing that satisfied my craving for that distinctive tang without the guilt.

By using Greek yogurt and low-fat buttermilk, we achieve a creamy texture and rich taste. The result is a versatile dressing perfect for salads, wings, or as a vegetable dip that keeps well in the fridge for up to a week.

Ingredients for Low Fat Blue Cheese Dressing

Ten ingredients blend into that signature tangy boldness you crave without the guilt.

The blue cheese is the star here—splurge on a good wedge from the specialty counter at Whole Foods or Trader Joe’s. Their Gorgonzola has the perfect sharpness without being overpowering. The Greek yogurt needs to be thick (Fage or Chobani work great). If it’s watery, strain it in a cheesecloth for 10 minutes first. Buttermilk can be tricky to find low-fat, but Kemps makes a reliable version most stores carry.

No buttermilk? Whole milk plus 1 tsp lemon juice stands in well. Swap mayo for extra yogurt at 1:1 ratio, though it’ll be tangier. Vegetarian Worcestershire (like Annie’s) keeps this meat-free. Short on blue cheese? Feta or goat cheese work in a pinch—just reduce salt. The Dijon can become regular mustard, but you’ll lose that smooth complexity.

Keeps 7 days in a sealed jar in the fridge. The flavors deepen after 24 hours, so make it a day ahead if you can. Stir before using—it’ll thicken up but thins perfectly with a splash of milk or water.

Step-by-Step Instructions for Low Fat Blue Cheese Dressing

This method ensures a creamy, tangy dressing with bold blue cheese flavor in just minutes.

Step 1: Combine the Creamy Base

In a medium bowl, whisk together the 0.5 cup low-fat buttermilk and 0.75 cup plain Greek yogurt until completely smooth. I like to shake the buttermilk vigorously before adding it—this ensures no lumps in your finished dressing.

The buttermilk adds a subtle tang while the Greek yogurt provides that rich, creamy texture without excess fat. You’ll notice the mixture thickens slightly as you whisk, which is exactly what you want for a dressing that clings to greens.

Step 2: Add the Flavor Foundation

To the buttermilk mixture, add the 2 tbsp mayonnaise, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 0.5 tsp garlic powder, and 0.5 tsp Worcestershire sauce. Whisk until fully incorporated.

Here’s where the magic happens: the vinegar brightens the flavor, the mustard adds depth, and the Worcestershire sauce contributes a subtle umami note. The garlic powder gives just the right savory kick without overpowering the blue cheese. Whisk for at least 30 seconds to ensure all the flavors meld completely.

Step 3: Incorporate the Blue Cheese

Gently fold in the 0.75 cup crumbled blue cheese using a silicone spatula. Don’t overmix—you want those beautiful blue cheese crumbles to remain visible. I prefer to use my hands to crumble the blue cheese directly into the bowl for perfect texture.

The cheese will start to soften slightly as it combines with the liquid ingredients, creating a creamy dressing with visible blue cheese flecks. For the boldest flavor, use a high-quality blue cheese—it makes all the difference in this simple recipe.

Step 4: Season and Adjust to Taste

Add the 0.25 tsp salt and 0.25 tsp black pepper, then whisk again. Now taste and adjust the seasoning if needed—I often find that blue cheese is salty enough on its own, but a pinch more salt can enhance the other flavors.

If you prefer a thinner consistency, whisk in a teaspoon or two of water. For a thicker dressing, let it sit in the refrigerator for 30 minutes to allow the yogurt to thicken slightly. The dressing should coat the back of a spoon but still be pourable.

Step 5: Chill and Let Flavors Marry

Transfer the dressing to an airtight container and refrigerate for at least 1 hour before serving. This resting time allows the flavors to develop fully and the blue cheese to soften into the dressing.

When ready to use, give it a good stir—the blue cheese may settle slightly during chilling. The dressing will keep in the refrigerator for up to 5 days, though it’s so delicious you’ll likely use it all much sooner. Serve over crisp greens, as a dip for vegetables, or drizzled over grilled chicken.

Essential Equipment for low fat blue cheese dressing

Mixing Bowls

A good medium mixing bowl is essential for whisking your base ingredients. I recommend a stainless steel bowl from Cuisinox—it’s durable, won’t retain odors, and the sloped sides make whisking easier. A 3-quart capacity gives you plenty of room to work. 💪

Whisk Selection

For smooth, lump-free dressing, use a balloon whisk with a comfortable handle. The OXO Good Grips 11-inch whisk is my go-to—its large surface area aerates the mixture beautifully. Avoid flat whisks, as they don’t incorporate air as effectively.

Measuring Tools

Precision matters in dressings. I use OXO measuring cups for the buttermilk and yogurt, and stainless steel measuring spoons for smaller quantities. A 1-tablespoon scoop is handy for the blue cheese crumbles.

Storage Containers

Once made, transfer your dressing to a 16-ounce glass jar with a tight-sealing lid. I prefer Ball Mason jars because they’re airtight, easy to clean, and you can see the dressing inside. This keeps the dressing fresh for the full 5 days. ❄️

Optional Tools

For ultra-smooth texture, an immersion blender works wonders. The Bamix model is my favorite for small batches. A fine-mesh strainer helps if you want to remove any lumps from the buttermilk.

Serving Accessories

For easy drizzling, use a small squeeze bottle—I like the 12-ounce plastic bottles from WebstaurantStore. They make dressing salads effortless and prevent waste. A long-handled spoon is perfect for stirring before each use.

Frequently Asked Questions