New This Month

Buttermilk Blue Cheese Dressing


Blue cheese is an ideal partner for crisp Boston lettuce, romaine hearts, or hearty endive spears. Thick and creamy, this dressing can be made with crumbly blue cheeses ranging from mild Danish blue to the more pungent Roquefort, Stilton, or Gorgonzola.

  • Yield: Makes 1 3/4 cups

Source: Martha Stewart Living, August 2005


  • 1 cup low-fat buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup plain low-fat yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarsely chopped fresh thyme
  • 4 ounces blue cheese, crumbled
  • Coarse salt and freshly ground pepper


  1. Whisk buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; stir in cheese. Season with salt and pepper.

Reviews Add a comment

  • karenbrown
    16 JUN, 2013
    Made this after watching the Martha cooking show. Really delicious, lovely taste and texture, without being loaded with fat. Served it over iceburg lettuce wedges, with grilled steak, grilled tomatoes with pesto, and oven-fried potatoes (my fries are lightly tossed in olive oil, then sprinkled with salt flakes and freeze-dried sage powder.) Cheers from NZ, Karen Brown