89 Reviews of Chunky Blue Cheese Salad Dressing

From: Bev

On Jun 8, 2005

This is the BEST Blue Cheese Dressing I have ever tasted! I can't believe I actually made this in my own kitchen! Absolutely incredible! I was in the process of making it and realized I didn't have in fresh buttermilk, so I was on my way to the grocery store to pick up some. I tasted the dressing without the buttermilk and decided - why make the trip? If it tastes this good without the buttermilk - I can't even imagine what it must be like with it! For now, I'll keep and review it without the buttermilk, and next time I will make it with. I don't see how I could go wrong! All I can say is WOW!! I will NEVER buy bottled blue cheese dressing again! For that matter, I couldn't get better in any fine restaurant. Luby, this one is a 10 star winner! Thank you so much for sharing your excellent recipes with us on Recipe*Zaar! — (posted Mar 8, 2003, 8 members found this helpful) .........As an update, Luby, I just wanted you to know that 2 years later I am still making Luby's Famous Chunky Blue Cheese Dressing. I buy the buttermilk now ; ) and this recipe is still the BEST I've ever tasted!! I thank you for posting this recipe every time I serve this fabulous dressing.

From: princesskim

On May 15, 2006

“This dressing is outstanding! It made enough to last my family for a week and everyone loved it. We've used it for wings, salads, veggies, and more. I've never tasted such a yummy dressing before- not even at fancy restaurants! Thank you so much...” — princesskim posted July 11, 2004 UPDATE: I made this dressing again this weekend for our Mother's Day Cook-out...it was amazing and loved by all! Since it has so much texture and flavor, I simply drizzled it over iceberg lettuce wedges and it was sooo yummy! Thanks again!!!

From: cheftobe

On Nov 5, 2006

Aber hallo!!!! I live in Germany and can't get good american-style salad dressings, so I made this recipe with a friend from the States last night. It was great when we tried it last night, and today we both agree that it's the best we've ever tasted. I used homemade mayo (Homemade Mayonnaise), a little extra Tabasco, half the sugar (based on another review), and a fair amount of extra blue cheese, which I threw in whole and broke up using a wire whisk. It seemed to distribute the blue cheese very nicely. This stuff is fabulous. Thank you so much for this awesome recipe!!!!

From: moramor

On Jan 7, 2008

Wow!!!! This is an excellent recipe. I've made it three times in 10 days...maybe the newness will wear off, but we can't get enough of it...we've been eating salad for late night snacks, just to enjoy! Super if you're doing low-carb! Here's what I used: Hellman's Reduced Fat Mayo Breakstone's Reduced Fat Sour Cream You would NEVER know it was reduced fat. We had company and I felt compelled to tell them it was reduced fat so that they could enjoy it all the more. The reason I've mentioned brands, is because I think mayos/salad dressings and even sour cream brands can vary so much...thought it might be helpful to know what was successful for us. For Worcestershire sauce, we used Lea Perrins 2 times, and a generic once, and noticed nothing different. We used fresh squeezed lemon. As written, the recipe is thick like pudding, or dip. In fact, this would make a great base for making different dips. But for this recipe, I actually used as much as 1 and 1/2 cups of buttermilk when all was said and done, as we like our dressing to be slightly pourable rather than gloppy...and it's still extremely thick with all the buttermilk I put in. So feel free to add buttermilk to any consistency you prefer, you will not diminish taste at all. AND, it thickens more in the fridge. I was dubious about the qty of sugar, but I used Splenda equal to 1 1/2 tsp the first time and let sit overnight. The next morning decided to go ahead with the last 1/2 tsp of sugar and I liked it even better. It's not a "sweet" dressing even with that amt. The 2nd two times I made the recipe, I used agave nectar equal to the 2 tsp sugar. (U need less agave nectar and it's lo glycemic.) The 1st & 2nd time I made the recipe there was an underbite that was bothering me...not heat or spice, just something a bit too sharp that didn't mellow overnight, and left a bit of aftertaste after dinner. I think it may have been the fresh grated onion, as mine may have been very strong, or perhaps the garlic. I'm not sure. The 3rd time I made the recipe, I used 1 tsp of onion powder and no fresh minced garlic. I cut the white pepper to a scant 1/2 tsp, as white pepper can be sharp. That unpleasant bite was gone in the 3rd version with no loss of flavor whatsoever. For ease, the onion powder was helpful, as grating part of an onion was just a slight pain, although I probably don't have the best grater for that. Mostly, because the onions I get seem to be inconsistent, I think I'll use onion powder in the future. All the other ingredients, I did just as written, including the tabasco and cayenne. It's not spicy. We love spice, but with blue cheese dressing, just a bit of tang is all most people want, I'd think. I highly recommend Rosenberg's Danish Blue Cheese. Only problem is, it comes in 4.5 oz containers...but get 2 and put them both in...it's even better with more cheese! To me, that's the nice thing about making it yourself. Some bottled ones are SO chintzy on the cheese. If we're going to bother making it, it's nice to have it just a bit over the top! Enjoy! Luby, I'm sure we'll be making this for the rest of our lives!

From: Denise!

On Jul 14, 2004

I'll never buy blue cheese dressing again! Wow, is this good! This dressing takes a salad from good to sublime. I only used a tiny bit of sugar. I prepared simple salads for this as I wanted to taste the dressing - just greens, cucumbers, tomatoes, red onion and croutons. Really an outstanding recipe and I will be using this from now on. Thanks, Luby!

From: bobo3039

On Apr 10, 2005

This IS very good and much better than what passes for blue cheese dressing in many restaurants. It was a little sweet for my taste, so next time I will try reducing the sugar a bit, but otherwise, I won't change a thing. Thank you.

From: Cooking at the Cottage

On Jan 2, 2006

Wow - this is truely deserving of 5 stars. It has only been in the fridge for a couple of hours, but it already tastes great. I did not have any buttermilk so I used 1/2 c. milk with 1 tsp. of lemon juice. I did not use all the soured milk, just enough to make it runnier. I am so looking forward to it being ready tomorrow.

From: Lizzybob

On Jun 14, 2004

I love blue cheese dressing too & I've never found one that was perfect....now I have..it is THE BEST! Thanks a bunch for posting.

From: Buster's friend

On Sep 25, 2006

made a believer out of even DH - who ordinarily avoids blue cheese dressing! Had this with Buffalo wings (zaar #94959) & they complimented each other very nicely. I am looking forward to having this dressing with fresh pears & glazed pecan salad (though I have to sub frisee for spinach as no fresh spinach available in US currently). Thank you for this recipe! BTW - made up very quickly & only increased the lemon juice a bit to not be left with a cut lemon. Thickened up perfectly after setting in the fridge. Used an hour after making & it was great. Can't wait to dip into today!

From: LEEZAH4

On Jun 29, 2008

If RecipeZaar gave gold Stars this would be one of them. I 'really' do not care for store bought blue cheese dressing-they always have an acidic bite to them, so I used to just use ranch dressing and add blue cheese to it. That is not considered 'Made from scratch'. The only change I made was instead of adding 2 Tbsp, grated onion, I added 1 tsp. onion powder. This recipe is Fantastic!!!