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Blue Cheese Dressing

Kismet Refining
This is a thick dressing- I usually store it in a mason jar and spoon it onto my salad vs trying to pour it from a reusable salad dressing bottle. Can be covered and refrigerated for up to 14 days.


  • 2 ½-3 oz approx ½ cup Blue Cheese
  • 3 Tbls Buttermilk
  • 3 Tbls Sour Cream or Greek Yogurt
  • 2 Tbls Mayo
  • 1 Tbls Kismet Celery Vinegar or white wine vinegar
  • ¼ tea sugar optional
  • ¼ tea garlic powder
  • Couple of dashes Kismet Grain Aminos optional
  • Black Pepper to taste


  • Mash Blue Cheese and buttermilk with a fork until only small clumps remain and looks like cottage cheese.
  • Mash in the remaining ingredients.
  • Taste and adjust seasoning with salt and pepper.

Scaling, Batching, Freezing for the Future!

  • I like to make a double batch and freeze half in an 8oz mason jar.
  • To thaw, either place it in the refrigerator the night before or set it on the counter for about an hour and run under cool water to speed things up, and it should be thawed enough to start breaking up with a fork and ready to use.