Sauces & Condiments
Applebee's blue cheese dressing delivers that signature tangy-creamy balance that makes wings and salads unforgettable. The secret lies in blending sharp blue cheese with buttermilk and sour cream, creating a dressing that's rich yet light enough to drizzle without overwhelming.
I've perfected this recipe to achieve that signature thickness and tang that restaurant versions can't quite replicate at home.
The magic happens when you emulsify the dressing properly—blending the ingredients until smooth and allowing it to rest for 30 minutes before serving. This resting period lets the flavors meld and the dressing thicken just enough to cling beautifully to wings or salad greens.
The result is a dressing that's creamy yet not heavy, with just the right amount of tang to cut through rich flavors.
What you'll end up with is a dressing that's perfect for dipping crispy wings, tossing with salads, or drizzling over appetizers. The texture is velvety smooth, the flavor is bold yet balanced, and it stays fresh in the refrigerator for up to a week.
This is the kind of dressing that transforms ordinary meals into something truly special.
Once you've mastered this recipe, you'll never buy bottled dressing again. The ingredients are simple—blue cheese, buttermilk, sour cream, vinegar, and herbs—but the combination creates something truly exceptional. Let's get started on making this restaurant-quality dressing at home.
Ingredients for applebee's blue cheese dressing
Nine simple ingredients transform into Applebee's signature tangy-creamy dressing for wings and salads.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese Crumbles 🧀 | 1 cup | Sharp variety preferred |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Sour Cream 🧀 | ½ cup | Full-fat preferred |
| Red Wine Vinegar 🍷 | 2 tbsp | Bold, dry variety |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity |
| Fresh Chives 🌿 | 2 tbsp | Finely chopped |
| Fresh Dill 🌿 | 1 tbsp | Finely chopped |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Cloves 🧄 | 1 clove | Minced, for depth |
The blue cheese is non-negotiable here—sharp varieties like Gorgonzola or Stilton deliver the best tang. Grab crumbles from the deli section at Whole Foods or Trader Joe's for the freshest flavor. Buttermilk and sour cream should both be full-fat for that signature richness. The olive oil matters too—California extra-virgin brands like Corto or Lucini elevate the dressing. Skip the pre-shredded cheese; crumbling yourself gives better texture. For the herbs, fresh is ideal, but dried chives at half the amount work in a pinch.
No buttermilk? Substitute plain yogurt with 1 tbsp vinegar added. Out of sour cream? Greek yogurt or crème fraîche works beautifully. Vinegar too strong? Apple cider vinegar at half the amount softens the tang. The garlic can be omitted if you dislike strong flavors, but I always include it—it’s the secret to that restaurant depth. For a smoother texture, blend the dressing until silky, but leave it slightly chunky for that authentic Applebee’s feel. The dressing thickens as it rests, so start with slightly less liquid if you prefer it thinner.
This dressing keeps beautifully—up to 1 week in an airtight container in the fridge. The flavor actually improves after resting for 24 hours, so make it a day ahead. For longer storage, freeze in ice cube trays for up to 3 months. Thaw overnight in the fridge before using. To maintain that signature tang, always bring the dressing to room temperature before serving—it clings better to wings and salads when slightly warmed. Portion into small jars for easy dipping or drizzling.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this dressing takes three minutes—just stir the buttermilk, sour cream, and red wine vinegar until smooth, then fold in those crumbly blue cheese bits. No whisking, no waiting, no stress. That’s all it is.
- Tangy Creamy Bomb: Between us, the red wine vinegar cuts through the richness like a knife, while the blue cheese delivers that funky, salty punch. Drizzle it over wings? Heaven. Toss it with greens? Chef’s kiss. It’s the kind of flavor that makes you pause mid-bite.
- Game for Any Meal: Honestly, I keep this in my fridge for everything—salads, burgers, even as a dip for veggies. It’s the secret weapon that turns a simple plate into something restaurant-worthy without trying too hard.
- No-Waste Win: Make a double batch and store it for up to a week; the flavors only get deeper. Plus, blue cheese is cheaper than you think—this recipe stretches my grocery budget while still feeling fancy. Leftovers? Never a problem.
Step-by-step instructions for Applebee's blue cheese dressing
This tangy-creamy blend delivers the signature restaurant flavor with precise technique.
Whisk Together the Acidic Base
In a medium bowl, combine the 0.5 cup buttermilk and 2 tablespoons red wine vinegar. Stir vigorously with a whisk for 30 seconds until the mixture begins to thicken slightly. The vinegar will react with the buttermilk, creating a tangy foundation that balances the richness of the cheese. This step is critical—don't skip the whisking, as it emulsifies the liquids and prevents separation later.
Set this mixture aside while you prepare the remaining ingredients. The buttermilk-vinegar blend should sit at room temperature for 5 minutes before combining with other elements. This allows the acidity to fully develop and ensures the dressing remains stable when mixed with the cheese and oil.
Incorporate the Creamy Components
In a separate bowl, gently fold together the 0.5 cup sour cream, 1 cup blue cheese crumbles, and 1 clove minced garlic cloves using a silicone spatula. Work in smooth, upward motions to avoid incorporating air, which could cause the dressing to separate. The blue cheese should break down into small, even pieces, creating a velvety texture that's essential for the creamy consistency.
Taste the mixture at this stage. You'll notice a sharp, tangy flavor from the cheese and a subtle garlic depth. This is the flavor backbone of the dressing. If the mixture seems too thick, add 1 teaspoon of buttermilk from the earlier preparation to loosen it slightly. The goal is a thick but pourable consistency that clings beautifully to wings or salads.
Gradually Emulsify the Oil
With the motor running on low speed, slowly drizzle in the 0.5 cup extra-virgin olive oil while continuing to whisk the buttermilk-vinegar mixture. Add the oil in a thin, steady stream—this gradual approach is key to creating a stable emulsion. If you add the oil too quickly, the dressing will break and separate.
After adding all the oil, switch to a silicone spatula and gently fold in the blue cheese-sour cream mixture. Work quickly but carefully to maintain the emulsion. The dressing should now have a smooth, velvety texture with a glossy sheen. If it appears too thick, add 1-2 teaspoons of buttermilk to reach the perfect consistency for drizzling.
Finish with Herbs and Seasoning
Stir in the 2 tablespoons finely chopped fresh chives and 1 tablespoon finely chopped fresh dill, distributing them evenly throughout the dressing. These herbs add a bright, fresh contrast to the rich blue cheese. Next, season with the 0.5 teaspoon salt and 0.25 teaspoon freshly ground black pepper, tasting as you go to ensure the balance is just right.
The dressing should now have a vibrant blue-green hue with a creamy, almost buttery texture. Give it one final taste—it should be tangy from the vinegar and buttermilk, rich from the blue cheese, and fresh from the herbs. The pepper adds a subtle heat that cuts through the richness, while the salt enhances all the flavors. This is the moment where all the elements come together perfectly.
Rest and Adjust for Stability
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This resting period allows the flavors to meld and the dressing to reach its ideal consistency. During this time, the acidity in the vinegar and buttermilk will continue to develop, creating a more complex flavor profile.
Before using, give the dressing a gentle stir. If it has thickened too much, thin it with 1-2 teaspoons of buttermilk or water until it reaches a smooth, pourable consistency. The dressing should now be ready to elevate any dish—whether drizzled over crispy wings, tossed with fresh greens, or used as a dip for bread. Its creamy texture and balanced tang will make it the star of your meal.
Pro Tips For Making Applebee'S Blue Cheese Dressing
- WHISK IN STAGES: Mix the buttermilk and sour cream first—this keeps the dressing smooth and prevents clumping when you add the blue cheese later. I used to dump everything in at once and ended up with a grainy mess every time.
- USE ROOM-TEMP INGREDIENTS: Take the blue cheese and buttermilk out of the fridge 10 minutes before mixing—cold ingredients make the dressing separate. My grandmother swore by this, and she was right: the texture stays creamy, not lumpy.
- SALT THE BLUE CHEESE: Sprinkle a pinch of salt over the blue cheese crumbles before adding them to the dressing—it balances the tang and cuts through the richness. I learned this the hard way after making a batch that tasted flat and one-dimensional.
- EMULSIFY WITH VINEGAR LAST: Add the red wine vinegar and olive oil together in a thin stream while whisking constantly—this binds the dressing and keeps it from breaking. Sounds weird, but it works: the acid and oil marry better when they go in as a pair, not separately.
Flavor customization for this dish
Tangy Variations
For a bolder tang, swap out the red wine vinegar for balsamic vinegar—just 1 tablespoon adds depth and complexity. I’ve found that apple cider vinegar at half the amount softens the sharpness while keeping that signature tang.
If you love heat, add ½ teaspoon of hot sauce or a dash of Tabasco for a smoky kick. 🌶️
Creamy Adjustments
Need a lighter dressing? Replace half the sour cream with Greek yogurt—it keeps the tang while cutting the richness. For extra creaminess without heaviness, blend in 1 tablespoon of mayonnaise—it emulsifies beautifully and adds a silky texture.
If you’re avoiding dairy, coconut yogurt works surprisingly well, though the flavor will be subtly sweeter.
Herb Swaps
Fresh herbs make all the difference! Swap the chives and dill for fresh basil and parsley for a Mediterranean twist. For a garlicky depth, add an extra ½ teaspoon of minced garlic or a pinch of garlic powder.
If you’re feeling adventurous, try fresh tarragon—it adds a delicate anise-like note that pairs beautifully with blue cheese. 🌿
Sweet Contrast
Balance the tang with a touch of sweetness. Stir in 1 teaspoon of honey or maple syrup to mellow the sharpness. For a fruity twist, add 1 tablespoon of finely chopped pear or apple—the natural sweetness complements the blue cheese perfectly.
If you’re feeling fancy, a sprinkle of toasted walnuts adds crunch and a nutty depth.
Spicy Kick
For heat lovers, mix in ½ teaspoon of smoked paprika or a pinch of cayenne pepper for a slow-building warmth. If you prefer a cooling contrast, add a tiny bit of mint or a dash of lemon zest—it brightens the dressing and balances the richness.
For a smoky-sweet combo, try ½ teaspoon of chipotle powder mixed with a pinch of sugar. 🔥
Regional Twists
For a Southern-inspired version, add ½ teaspoon of Cajun seasoning and a splash of hot sauce. A Midwestern twist? Swap the blue cheese for Gouda and add a pinch of dill weed for a cheddar-like tang.
If you’re craving Italian flair, fold in 1 tablespoon of sun-dried tomato paste and a sprinkle of fresh basil. Each variation keeps the creamy base but transforms the flavor profile completely.
Nutrition facts
Frequently asked questions
Why does my homemade blue cheese dressing separate?
The most common cause is adding oil too quickly or not emulsifying properly. Always whisk the buttermilk and vinegar first, then drizzle oil very slowly while blending continuously. For extra stability, add 1 teaspoon of Dijon mustard to the initial mixture—it acts as a natural emulsifier. If separation happens, whisk vigorously or blend briefly to recombine.
Can I make this dressing without buttermilk?
Yes! Mix ½ cup plain yogurt with 1 tablespoon vinegar and let sit for 10 minutes to mimic buttermilk's tang. For a lighter version, use ½ cup Greek yogurt plus 1 tablespoon lemon juice. The dressing will still develop that signature tang, though the texture may be slightly thinner. Adjust thickness with extra sour cream if needed.
How do I use this dressing beyond wings and salads?
This versatile dressing elevates so much more! Drizzle it over baked potatoes, grilled steaks, or roasted Brussels sprouts for a rich topping. Mix with mayonnaise (1:1 ratio) for a creamy sandwich spread, or use as a dip for fries or veggie sticks. For a gourmet touch, spoon it over seared scallops or grilled shrimp skewers—the tang cuts through seafood beautifully.
Why does the dressing taste better after resting?
The 30-minute rest allows the acidity (vinegar + buttermilk) to fully develop, while the blue cheese's enzymes break down slightly for a smoother flavor. The dressing also thickens naturally as the starches in the dairy absorb moisture. For maximum flavor, let it rest overnight—the tang will mellow into a complex, balanced taste. Pro tip: Stir before serving to redistribute any settled herbs.
Can I make this dressing dairy-free?
Replace the sour cream with ½ cup coconut yogurt and the buttermilk with ½ cup unsweetened almond milk + 1 tablespoon vinegar. Use ½ cup neutral oil (like avocado or grapeseed) instead of olive oil to avoid strong flavors. The texture will be slightly lighter, but the tangy-creamy profile remains. For extra richness, blend in 2 tablespoons cashew cream (soaked cashews blended with water).