Healthy Blue Cheese Dip or Salad Dressing Made with Greek Yogurt

4.3 from 3 votes
A red circle with the letters GFA green circle with the letter Q

This post may contain affiliate links. Read my disclosure policy.

Make creamy Greek Yogurt blue cheese dip with just 6 ingredients! This recipe has all the sharp flavor you love, made lighter than your usual bottled dips or dressings. It’s ready in minutes and perfect for dipping your favorite veggies and wings. Use it as a gluten-free salad dressing, too!

Title image for Greek yogurt blue cheese dip with a spoon dipped in a bowl of blue cheese dip surrounded by crudites.

Originally published on April 16, 2012. Post and photos updated on February 6, 2016.

Why You’ll Love This Blue Cheese Dip Recipe

I LOVE blue cheese. I’ll use it on just about anything, from a grilled chicken salad to a black and blue steak, as a topping for pizza, or crumbled into sandwiches. I’ll even work it into a hot dog. I could go on and on. Most blue cheese dips and dressings from the store don’t do my favorite ingredient nearly enough justice, so I made my own! Here’s why homemade blue cheese dip is a million times better than store-bought:

  • Big blue cheese crumbles. The bigger the crumbles, the bigger the flavor. I stand by it!
  • Ready in minutes. Make this easy blue cheese dip in less than 5 minutes with only 6 ingredients.
  • 2 in 1. This recipe makes the most amazing dip that’s thick, creamy, and filled with bold blue cheese flavor. But, thin it out a little, and you have an equally delicious homemade blue cheese dressing to drizzle over your favorite salads.
  • Lighter than traditional dips. Some homemade blue cheese dip recipes, while delicious, are heavy on ingredients like cream, mayo, and oil. This one uses Greek yogurt, my ingredient of choice for lightening up everything from ranch dip and Caesar salad dressing, to potato salad

I love using thick and tangy Greek yogurt in loads of homemade dip recipes. If you’re looking for more ideas, try my bacon blue cheese buffalo dip and this sweet and creamy cheesecake yogurt fruit dip!

A spoon dipped into a bowl of Greek yogurt blue cheese dip surrounded by crudites.

Ingredients You’ll Need

When making this dip/dressing, I knew I wanted something chunkier than the bottled stuff and lighter than other homemade stuff. So I went to my old standby: Greek yogurt. With just a handful of ingredients, this blue cheese dip turned out so well! Check out some quick notes below, and scroll to the recipe card for a printable ingredients list.

  • Plain Greek Yogurt: I usually use nonfat to keep it light, but you can use whole milk yogurt to make a keto blue cheese dressing. If you don’t have Greek yogurt, I recommend using double cream plain yogurt instead.
  • Apple Cider Vinegar: Or another type of vinegar, like red wine or white wine vinegar.
  • Olive Oil: Choose a nice-quality olive oil when making dressings and dips, since you’ll notice the flavor. You can also use avocado oil.
  • Seasonings: To punch up the flavors a little, I add dry mustard, cayenne, and a little salt. If you’d rather skip the cayenne pepper, that’s fine, too.
  • Crumbled Blue Cheese: Our star. You can use any type of blue cheese you like, whether that’s Italian gorgonzola, French Roquefort, English Stilton, etc. It doesn’t have to be too fancy, as long as you like the flavor. On the other hand, if you dislike blue cheese, this probably isn’t the dip for you! Instead, you might like this fresh and mild dill cucumber yogurt dip.
Ingredients for Greek yogurt blue cheese dip.

How to Make Blue Cheese Dip With Greek Yogurt

All you need to do is stir together your Greek yogurt with all of the other ingredients except the blue cheese until it is smooth. Then gently stir in the blue cheese so it doesn’t break up too much.

This is thick enough to be a great dip for veggies, but it is equally yummy as a salad dressing. I like this consistency for spooning over a nice wedge salad, but you can always add a little more olive oil and/or apple cider vinegar to thin it out if you prefer.

A spoon dipped into a bowl of Greek yogurt blue cheese dip surrounded by crudites.

Serving Suggestions

You can use this blue cheese dip for veggie platters, chicken wings (or cauliflower wings), and to cool off your favorite spicy dishes. As a dressing, use it as a topping for Buffalo chicken sweet potatoes, or drizzle it over a Cobb salad, this summery peach and chicken salad, or a grilled steak salad.

I especially love this dip paired with hot and tangy Buffalo sauce. It’s great as an unexpected topping for Buffalo deviled eggs, or you can use it with any of the ideas below.

A spoon dipped into a bowl of Greek yogurt blue cheese dip surrounded by crudites.

Frequently Asked Questions

What does blue cheese taste like?

Blue cheese is creamy with a sharp and tangy, slightly pungent taste. It pairs great with bold, spicy flavors and sweet ingredients like honey and caramelized onions.

What makes blue cheese blue?

Blue cheese gets its name from the blue-green marbling that runs throughout the cheese. This is actually a type of edible mold (emphasis on edible!) and it’s added intentionally during the cheesemaking process.

How to Store

Since this yogurt dip uses fresh ingredients, you’ll want to keep it airtight in the fridge. Properly stored, it should last for up to 4 days. You might notice that the liquid separates as the dip sits, which is totally fine. Just give it a quick stir again before you use it.

More Homemade Salad Dressings and Dips

A spoon dipped into a bowl of Greek yogurt blue cheese dip surrounded by crudites.
4.3 from 3 votes

Greek Yogurt Blue Cheese Dip

Greek yogurt blue cheese dip is an easy, lighter way to make one of your favorite veggie dips. Use it as a creamy salad dressing recipe, too!
Prep: 5 minutes
Total: 5 minutes
Servings: 4 servings

Ingredients

Instructions

  • Combine all of the ingredients except the blue cheese in a bowl, and stir until well-mixed.
  • Gently stir in the blue cheese, so that you don’t completely break up the nice, large chunks.
  • Use for dipping veggies or put on top of a salad, on a sandwich, in a wrap…
Nutrition Facts
Greek Yogurt Blue Cheese Dip
Amount Per Serving (0.125 cup)
Calories 115 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 14mg5%
Sodium 392mg16%
Potassium 43mg1%
Carbohydrates 1g0%
Sugar 1g1%
Protein 6g12%
Vitamin A 170IU3%
Calcium 122mg12%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

Categories:

17 Comments
    1. Brianne Cupcakes & Kale Chips

      Kathleen, the recipe has been updated with the nutritional information. Thank you for your patience!

  1. robin yniguez

    Just made this dressing. I didn’t have any cayenne pepper but OMG, it is soooo good! I love blue cheese dressing, when I am at a restaurant I always ask for extra dressing because there is no such thing as too much. Bottled dressings are never as good as restaurant dressings. Excited that I found a recipe that’s as good as any restaurant AND it’s also healthy since it’s yogurt. Yummiest ever!

    1. Brianne Cupcakes & Kale Chips

      Thank you for the nice compliment, and we’re so glad that you enjoyed the dressing, Robin!

  2. I hate blue cheese by itself, but oh man, I LOVE it in dip or dressing. Would it be weird to dip pears in this? Because I totally want to. 😀

    I heard that giving up citrus fruit can help clear your skin, so I tried that. Luckily, it didn’t work because I love lemon!

  3. This is the best idea I’ve seen lately 🙂
    I am a big blue cheese fan! But the storebought dressings freak me out—all that nasty stuff they add. Greek yogurt sounds like the perfect delivery system!

    1. Lisa, you are too sweet! I used to have a lot of storebought dressings, then switched to olive oil and balsamic vinegar because I didn’t like all of the junk in the bottles ones, but lately I have enjoyed making some homemade dressings. I love this because I can have nice, bug chunks of blue cheese.

Leave a Comment

Recipe Rating




I accept the Privacy Policy