Sauces & Condiments
This Applebee's blue cheese dressing recipe delivers that signature tangy, creamy richness you crave with wings or dips. The secret lies in balancing sharp blue cheese with smooth buttermilk and sour cream, creating a velvety texture that clings perfectly to every bite.
I've perfected this version after testing countless variations—it's restaurant-quality without the shortcuts.
The foundation starts with crumbled blue cheese, which needs proper soaking in buttermilk to soften and distribute flavor evenly. Adding sour cream creates that signature creamy body, while fresh herbs and a touch of garlic bring depth.
What sets this apart is the careful balance of tanginess and richness—no bitterness, just bold, balanced flavor that pairs beautifully with crispy wings or fresh veggies.
Once mixed, this dressing stays fresh in the refrigerator for up to 5 days, making it perfect for meal prep. For extra richness, stir in a drizzle of honey or crumbled bacon before serving.
The result? A dressing so good, you'll want to drizzle it on everything—from salads to loaded potatoes.
Ready in just 10 minutes, this recipe requires no special equipment—just a bowl and whisk. Store leftovers in an airtight container to preserve that creamy texture. Here's how to make it foolproof every time.
Ingredients for applebee's blue cheese dressing
Sharp blue cheese meets creamy buttermilk—this dressing delivers that signature tangy richness Applebee's fans crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese Crumbles 🧀 | 1 cup | Sharp variety like Gorgonzola or Stilton |
| Buttermilk 🥛 | ½ cup | Whole-fat for creaminess |
| Sour Cream 🥛 | ½ cup | Full-fat preferred |
| Mayonnaise 🥚 | ¼ cup | Duck egg for extra richness |
| Fresh Garlic 🧄 | 2 cloves | Minced for depth |
| Fresh Chives 🌿 | 2 tbsp | Finely chopped, for brightness |
| Fresh Dill 🌿 | 1 tbsp | Finely chopped, optional |
| Apple Cider Vinegar 🍋 | 1 tbsp | For tangy balance |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Honey 🍯 | 1 tbsp | Optional, for sweetness |
The blue cheese makes or breaks this. Gorgonzola or Stilton work best—their sharp tang cuts through the creaminess beautifully. I always grab mine at Whole Foods or the specialty cheese counter at Kroger. Look for crumbles with good marbling—those white streaks mean it's aged properly. The buttermilk needs to be full-fat (the good stuff, not the light version) to create that signature velvety texture. If you can't find buttermilk, mix 1 cup whole milk + 1 tbsp lemon juice and let it sit for 5 minutes.
No buttermilk? Plain yogurt works in a pinch, but it'll be slightly tangier. Skip the honey if you're watching sugar, but trust me—it rounds out the sharpness beautifully. For extra richness, swap out half the mayonnaise for vegan mayo or extra sour cream. The herbs are key: fresh chives and dill add that bright, clean finish. If you're out of chives, green onions work too. Pro tip: Toast the garlic cloves lightly before mincing to deepen their flavor without bitterness.
This dressing stays fresh for 5 days in the fridge, sealed in an airtight container with a thin layer of plastic wrap pressed right on top to prevent that blue cheese scum. For extra richness, stir in a drizzle of honey or crumbled bacon before serving. Freezes beautifully for up to 3 months—just thaw in the fridge overnight. Portion into small jars for easy dipping throughout the week. Leftovers? Perfect for drizzling over salads, tacos, or even grilled veggies.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this dressing comes together faster than I can say "where’s the garlic press?" Just mix those crumbles, buttermilk, sour cream, mayo, and a hit of fresh garlic—no fancy techniques, no waiting.
- Tangy Crunch Alert: That blue cheese tang cuts right through the richness of the sour cream and mayo, while the raw garlic adds a sharp, bright punch. Honestly, it’s the kind of flavor that makes you want to eat it with a spoon.
- Wings or No Wings: Between us, this isn’t just for wings. Drizzle it over grilled chicken, toss it with greens, or even slather it on a burger. It’s my go-to for anything that needs a little bold, creamy edge.
- Make-Ahead MVP: I always double the batch—it keeps for days in the fridge and tastes even better the next day. Plus, the ingredients are cheap, so you’re not breaking the bank for a crowd-pleaser. Win-win.
Step-by-step instructions for Applebee's blue cheese dressing recipe
Here's how to whip up this restaurant-quality dressing with rich, tangy depth.
Mince the Garlic and Chop Herbs
Start by mincing the 2 cloves fresh garlic as finely as possible—this ensures even distribution of flavor throughout the dressing. I like to use the flat side of my chef's knife to press down gently while rocking the knife forward, creating a paste rather than coarse chunks. This technique prevents any single bite of garlic from overpowering the delicate balance of flavors.
Next, finely chop the 2 tablespoons fresh chives and 1 tablespoon fresh dill (if using). I find that chopping herbs just before mixing preserves their bright, fresh qualities. Use a sharp knife and make quick, downward chops to avoid bruising the delicate leaves. Set these aside in a small bowl—they'll add that signature brightness that makes this dressing shine.
Whisk Together the Creamy Base
In a medium bowl, combine the 0.5 cup buttermilk, 0.5 cup sour cream, and 0.25 cup mayonnaise. Use a whisk to blend these ingredients until completely smooth—this creates the velvety foundation of the dressing. The buttermilk adds tanginess while the sour cream and mayo contribute richness. I always whisk in a circular motion to incorporate air gradually, which makes the final texture lighter.
Add the 1 tablespoon apple cider vinegar and 1 tablespoon honey (if using) to the mixture. The vinegar brightens the flavors while the honey adds just enough sweetness to balance the sharpness of the blue cheese. Stir well to fully integrate these ingredients. Here's the thing—if you skip the honey, the dressing will still taste great, but it'll be slightly more tart. I usually add it for that perfect Applebee's touch.
Fold in the Blue Cheese and Seasonings
Gently fold in the 1 cup blue cheese crumbles using a rubber spatula, working from the center outward to ensure even distribution. The key here is to mix just until combined—overmixing can break up the cheese too much and make the dressing grainy. You want to see small, evenly distributed crumbles throughout the mixture. If you're using a sharp blue cheese like Gorgonzola or Stilton, you'll notice the dressing immediately develop that signature tangy depth.
Add the minced garlic, chopped chives, dill, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Fold everything together gently until fully incorporated. Taste the dressing at this point—it should be rich and tangy with a hint of sweetness from the honey. If it needs more salt, add it gradually. The pepper should be just a subtle background note, not overpowering.
Let It Rest for Maximum Flavor
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes—this allows all the flavors to meld together beautifully. I know it's tempting to dive right in, but this resting period makes a world of difference. The cheese will soften slightly, the tanginess will develop, and the overall texture will become smoother and more cohesive.
After resting, give the dressing one final taste. The flavors should now be perfectly balanced—creamy from the dairy base, tangy from the vinegar and blue cheese, with just a hint of sweetness from the honey. If you're using it for wings or dips, you can serve it immediately. For the best results, though, let it sit in the fridge for up to 2 hours—this gives the flavors even more time to develop and deepen.
Pro Tips For Making Applebee'S Blue Cheese Dressing
- MIX IN THE GARLIC LAST: Blue cheese dressing has a habit of curdling when garlic hits hot oil, but this recipe skips frying. Still, add that raw garlic after everything else is combined—otherwise, it’ll turn the dressing into a grainy mess. I once forgot and ended up with a texture like wet sand.
- USE COLD INGREDIENTS: This isn’t a warm dish, so treat it like a cold-weather recipe: grab the buttermilk and sour cream straight from the fridge, and let the mayo sit in the coldest part of your fridge for 10 minutes first. Warm dairy makes the dressing split like a bad joke at a family reunion.
- STIR IN THE BLUE CHEESE GRADUALLY: Dumping all the blue cheese crumbles at once? You’re asking for lumps. Instead, fold in a quarter of the crumbles first, let them dissolve into the mix, then add the rest. I learned this the hard way—my first attempt looked like someone had shaken up a snow globe in there.
- SWAP STORE-BRAND MAYO FOR DUPUIS: The mayo in this recipe is the unsung hero—store-brand versions make the dressing taste flat and watery. Dupuis or Hellmann’s is worth the extra 50 cents; they cut through the tang of the blue cheese and buttermilk without overpowering. Trust me, your taste buds will notice.
Dietary considerations for these flavors
Dairy-Free Adaptations
Skip the buttermilk and sour cream—replace them with ½ cup full-fat coconut yogurt and ¼ cup unsweetened almond milk for a creamy base. Use vegan mayo (like Just Mayo) instead of regular mayo to maintain texture.
For the blue cheese, opt for vegan blue cheese crumbles (brands like Violife make great options) or omit entirely and add 1 tbsp nutritional yeast for a cheesy depth. The tanginess will be slightly milder, but still delicious with wings or veggies. 🌱
Gluten-Free Notes
This dressing is naturally gluten-free, but always double-check your blue cheese label—some brands use malt vinegar or gluten-containing additives. The apple cider vinegar and honey are also typically gluten-free, but verify if you have celiac concerns.
I use Whole Foods 365 brand blue cheese because it’s consistently gluten-free and affordable. For extra safety, keep your mayo and buttermilk in dedicated gluten-free containers to avoid cross-contamination.
Lower-Carb Options
Cut carbs by replacing the honey with 1 tbsp sugar-free maple syrup or omit entirely. Use unsweetened almond milk yogurt instead of sour cream to reduce fat and carbs. For a keto-friendly twist, add 1 tbsp cream cheese to boost richness without extra carbs.
The blue cheese remains the star—just 1 oz (about ¼ cup) still delivers that signature tang. Total carbs drop to about 3g per serving with these swaps.
Nut-Free Substitutions
If you’re avoiding nuts, skip the almond milk yogurt and instead blend ½ cup silken tofu with 1 tsp lemon juice for a neutral, creamy base. For extra richness, add 1 tbsp tahini (sesame-free if needed) to the mayo-buttermilk mix.
The tofu adds protein without altering the dressing’s texture. Always check labels on store-bought blue cheese and mayo for hidden nut traces—brands like Kraft and Hellmann’s are typically safe.
Allergen-Friendly Tips
For egg allergies, use vegan mayo (like Follow Your Heart) and ensure your blue cheese is egg-free. If dairy is an issue, as mentioned, coconut yogurt works wonders. For soy concerns, swap the mayo for avocado-based mayo (like Sir Kensington’s).
I keep a small jar of each safe alternative on hand—it’s a game-changer for hosting guests with dietary restrictions. Always taste-test after substitutions to ensure balance.
Nutrition facts
Frequently asked questions
Can I make this dressing without buttermilk?
For a quick substitute, mix 1 cup whole milk + 1 tablespoon lemon juice and let it sit for 5 minutes to curdle. This mimics buttermilk's tangy creaminess. If you're avoiding dairy entirely, use ½ cup full-fat coconut yogurt + 1 teaspoon vinegar instead. The texture will be slightly thicker but still delicious with wings or veggies.
How do I prevent the dressing from getting grainy?
Graininess happens when blue cheese crumbles break down too much. To avoid this, use a rubber spatula to gently fold the cheese into the wet ingredients, working from the center outward. Also, let the dressing rest for at least 30 minutes in the fridge before serving—this allows the cheese to soften naturally. If it's still too thick, thin with 1 teaspoon milk or water at a time.
What’s the best way to store leftovers?
Transfer the dressing to an airtight container and press plastic wrap directly onto the surface to prevent that blue cheese scum from forming. It stays fresh in the fridge for 5 days. For longer storage, freeze in 1-tablespoon portions—thaw overnight in the fridge and stir before using. Avoid freezing in metal containers as they can react with the acids in the dressing.
Can I make this dressing ahead of time?
Yes! This dressing actually tastes better after resting. Mix it up to 24 hours ahead and store in the fridge. The flavors meld beautifully over time, becoming richer and more balanced. Just give it a good stir before serving. For parties, I like to make it 1 day in advance so I can focus on other prep. Pro tip: Add fresh herbs right before serving to keep their bright flavors intact.
What’s the secret to getting that perfect Applebee’s tang?
The magic is in the balance: 1 tablespoon apple cider vinegar for tang and 1 tablespoon honey for sweetness. The vinegar brightens the blue cheese while the honey softens its sharpness. Don’t skip either—together they create that signature restaurant-style flavor. For extra depth, add a pinch of Worcestershire sauce (just ½ teaspoon) to mimic the umami notes in the original.