Sauces & Condiments
Recreating Applebee's signature blue cheese dressing at home delivers that bold tangy creaminess you crave with every bite of wings or salad. The secret lies in balancing sharp blue cheese with buttermilk and sour cream, creating a dressing that's rich yet light enough to coat perfectly.
I've perfected this recipe after years of testing—no shortcuts, just restaurant-quality flavor in your own kitchen.
What sets this dressing apart is the careful ratio of ingredients that mimics the restaurant version down to its velvety texture. The key components—blue cheese, buttermilk, sour cream, and vinegar—work together to create that signature tangy kick without overpowering the dish.
This isn't just another blue cheese dressing; it's the one that makes you reach for seconds.
The result is a smooth, slightly thick dressing that clings beautifully to wings, salads, or even fries. Every spoonful delivers that perfect balance of creamy richness and sharp tang, just like your favorite Applebee's order. Once you taste this, you'll never settle for anything less.
This recipe comes together in minutes with simple pantry staples, making it perfect for game day, dinner parties, or whenever you're craving that familiar flavor. Let's get started on making your own version that'll have everyone asking for the recipe.
Ingredients for applebee's blue cheese dressing
Six simple ingredients transform into that signature tangy creaminess you love from Applebee's.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese Crumbles 🧀 | 1 cup | Sharp, crumbled blue cheese preferred |
| Buttermilk 🥛 | ½ cup | Full-fat for best creaminess |
| Sour Cream 🥛 | ½ cup | Full-fat recommended |
| White Vinegar 🍶 | 2 tbsp | White or apple cider |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Mayonnaise 🥫 | ¼ cup | Duck or regular |
| Garlic Cloves 🧄 | 1 clove | Fresh, minced finely |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Plain Greek Yogurt 🥛 | ¼ cup | Full-fat for richness |
The blue cheese is non-negotiable—St. Agur blue cheese or Gorgonzola work best, but any good crumbly blue will do. I grab mine from Whole Foods or the cheese counter at Kroger. If you're using pre-shredded, it's already crumbled, but freshly crumbled from a wedge gives that perfect texture. The buttermilk and sour cream should be full-fat—low-fat versions just don't cut it here. For the olive oil, California Extra Virgin or Bertolli are my go-tos—they've got that fruity kick that balances the tang.
No buttermilk? Substitute milk plus 1 tbsp vinegar—let it sit for 5 minutes to curdle. Sour cream out? Plain yogurt works in a pinch, but it'll be slightly tangier. Want extra richness? Add 1 tbsp cream cheese to the mix. The mayo is key for that velvety texture—Hellmann's or Duke's are reliable. Skip the garlic if you're sensitive to it, but trust me, it adds depth. For the vinegar, apple cider vinegar gives a slightly sweeter note, but white keeps it classic. If you're making this ahead, add the garlic last so it doesn't get too strong.
This keeps beautifully in the fridge for up to 1 week, though I usually make a fresh batch for game day. Store it in a sealed jar with the olive oil layer on top—prevents a skin from forming. For serving, I like to pour it into a small squeeze bottle so it's easy to drizzle over wings or salads. If it gets too thick, just stir in a splash of milk or buttermilk. Leftovers? Perfect for dipping fries or mixing into mashed potatoes—just don't tell anyone it's 'dressing' when you do that.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just crumble the blue cheese, stir in the buttermilk and sour cream, then a splash of vinegar and olive oil. That’s it. No straining, no waiting, no fancy tools.
- Tangy Creamy Love: The vinegar cuts through the richness of the blue cheese, but the olive oil keeps it luscious. Honestly? It’s the perfect balance—sharp enough to wake up your taste buds, but creamy enough to make you want to eat it with a spoon.
- Wings & More: Dip those crispy chicken wings, toss it with greens for a killer salad, or even drizzle it over a steak. I’ve used it for everything from game day snacks to fancy dinner sides, and it never lets me down.
- Make-Ahead MVP: Whip up a big batch on Sunday—it keeps for days in the fridge. Between us, this is my secret weapon for lazy weeknights when I need flavor without the fuss. Plus, it’s cheaper than buying bottles of dressing.
Step-by-step instructions for Applebee's blue cheese dressing
Here's how to recreate that signature tangy, creamy blue cheese dressing at home.
Whisk Together the Tangy Base
In a medium bowl, combine the 0.5 cup buttermilk, 2 tablespoons white vinegar, and 0.25 cup plain Greek yogurt. Whisk vigorously for about 30 seconds until completely smooth. The vinegar will begin to curdle the mixture slightly—this is normal and creates that signature tang. Let this sit for 5 minutes while you prepare the remaining ingredients. You'll see the mixture thicken slightly as it comes to room temperature.
This step is crucial because the acidity from the vinegar helps balance the richness of the cheese. If you skip letting it sit, your dressing might end up too thin or curdled. The buttermilk adds that signature tangy flavor that makes this dressing so addictive.
Create the Creamy Foundation
In a separate bowl, whisk together the 0.5 cup sour cream, 0.25 cup mayonnaise, and 0.5 cup extra-virgin olive oil until completely smooth and fully combined. This mixture should be completely uniform with no streaks of oil remaining. The olive oil adds a fruity depth that complements the blue cheese beautifully.
I like to use a whisk for this step because it incorporates air gently, creating a lighter texture. If you notice any oil separation, just whisk a bit more vigorously. This creamy base will form the rich foundation that carries all the blue cheese flavor.
Add the Blue Cheese and Aromatics
To the creamy mixture, add the 1 cup blue cheese crumbles and minced 1 clove garlic. Stir gently with a rubber spatula until the blue cheese is mostly dissolved and evenly distributed. You might see some small cheese chunks remain—this is perfect for that authentic texture. The garlic should be completely incorporated but not overpowering.
This is where the magic happens—the blue cheese's sharp tang meets the creamy base. If you're using a particularly strong blue cheese, you might want to taste at this stage and adjust the saltiness later. The mixture should be thick but still pourable at this point.
Season and Emulsify
Add the 0.5 teaspoon sea salt and 0.25 teaspoon black pepper to the mixture. Stir well to combine, then transfer everything to a blender or food processor. Blend on medium speed for about 20 seconds until completely smooth. If the mixture looks too thick, add 1-2 tablespoons of water at a time until you reach your desired consistency.
The blending step ensures a perfectly smooth texture without any cheese lumps. If you prefer a slightly chunkier texture, you can skip this step and just stir vigorously with a whisk. The dressing should now have that signature creamy yet tangy balance that makes it perfect for wings or salads.
Rest and Adjust
Transfer the dressing to a clean jar or airtight container and let it rest in the refrigerator for at least 1 hour before serving. This resting period allows all the flavors to meld together beautifully. After resting, give it one final taste and adjust the seasoning if needed—you might want to add a pinch more salt or a splash of vinegar to perfect the balance.
This dressing keeps well in the refrigerator for up to 1 week. The flavors actually improve as it sits, developing that complex depth that makes it so irresistible. Serve it chilled with crispy fried chicken, hot wings, or fresh vegetables for the ultimate dining experience.
Pro Tips For Making Applebee'S Blue Cheese Dressing
- Whisk Slow First: Start with a gentle hand—blue cheese crumbles are stubborn. A slow stir with a fork or whisk first breaks them down better than aggressive mixing, which just turns your dressing into a clumpy mess. After 30 seconds, switch to the whisk and let it do the work.
- Use Cold Ingredients: Pull the buttermilk and sour cream straight from the fridge—no exceptions. Cold dairy blends smoother and keeps the dressing from separating later. I learned this after watching my first batch split like a bad marriage.
- Vinegar First, Then Oil: Add the white vinegar to the buttermilk before the oil. This pre-emulsifies the tang, so when you drizzle in the olive oil, it binds cleaner and stays silky. Skip this step, and you’ll end up with a dressing that looks like a sad salad dressing.
- Strain the Cheese: If your blue cheese has big chunks, run it through a fine-mesh sieve before mixing. No, you won’t get the exact same texture, but it’ll be smoother and less likely to turn your dressing into a cheese fondue. (Yes, I’ve tried both ways.)
Wine and beer pairings for this recipe
Crisp White Wine
For this rich, tangy dressing, I reach for a dry Riesling or Sauvignon Blanc—both have enough acidity to cut through the creaminess while complementing the blue cheese's bold flavor.
A Washington State Riesling like Chateau Ste. Michelle delivers crisp apple notes that enhance the dressing's tang. Serve it slightly chilled (45-50°F) to highlight its refreshing qualities. 🍷
Hoppy Beer Pairing
A pilsner or American pale ale works beautifully with the dressing's sharpness. I love Leinenkugel's Summer Shandy for its light, citrusy profile that balances the blue cheese's intensity. For a bolder option, try a hazy IPA—the fruity hop notes contrast nicely with the dressing's creaminess.
Serve the beer ice-cold (38-42°F) to keep it crisp.
Bourbon Cocktail
For a sophisticated twist, mix 1.5 oz bourbon, 0.5 oz lemon juice, and a splash of soda water. The bourbon's caramel notes complement the dressing's richness, while the lemon adds brightness.
I like to rim the glass with crushed blue cheese for a playful touch. Serve over ice and sip alongside wings or a blue cheese burger. 🥃
Light Red Wine
If you prefer red, a Pinot Noir or Beaujolais offers enough fruitiness to pair well without overpowering. A Willamette Valley Pinot like Domaine Serene has subtle earthy notes that harmonize with the dressing's tang. Decant it for 15-20 minutes to soften tannins and enhance aroma.
Non-Alcoholic Options
For a refreshing non-alcoholic pairing, try sparkling apple cider—its effervescence cleanses the palate between bites. Alternatively, a ginger beer adds a zesty kick that contrasts the dressing's creaminess. Serve both well-chilled (38-42°F) for the best experience. 🍏
Nutrition facts
Frequently asked questions
Can I make this dressing without buttermilk?
Yes! Mix ½ cup milk with 1 tablespoon vinegar, let sit for 5 minutes to curdle, then use as a 1:1 substitute. For extra tang, add ½ teaspoon lemon juice. This mimics the acidity that balances the blue cheese perfectly. The texture will still be creamy but slightly thinner.
Why does my dressing get too thick or separate?
Thick dressing? Stir in 1-2 tablespoons milk or water until smooth. Separation happens when oil and acid aren't fully emulsified. Fix it by whisking vigorously or blending briefly. For prevention, blend all ingredients together at the end, or add ½ teaspoon Dijon mustard to help bind. Always let it rest 1 hour before serving.
What’s the best way to store leftover dressing?
Transfer to an airtight container and refrigerate for up to 1 week. To prevent a skin, press plastic wrap directly on the surface before sealing. For longer storage (3 months), freeze in ice cube trays—thaw overnight in the fridge. The texture may thin slightly after freezing, so stir in 1 tablespoon sour cream to restore creaminess.
Can I use this dressing on non-wing dishes?
It’s perfect for salads (especially Caesar or garden), dipping fries or onion rings, or even as a topping for burgers or sandwiches. For veggies, thin with 1 tablespoon water or broth to coat evenly. Try it on grilled chicken or baked potatoes for a restaurant-style upgrade. The versatility is its secret weapon!
How do I make it extra creamy without adding more cheese?
Swap ¼ cup of the olive oil for ¼ cup heavy cream or full-fat Greek yogurt. For richness, fold in 1 tablespoon cream cheese while blending. The key is blending thoroughly—pulse in short bursts to avoid breaking the emulsion. If it’s still too thin, chill it longer (2 hours) to thicken naturally.