I tried this bleu cheese dressing: http://www.laurainthekitchen.com/all/episode.php?episodenumber=422&screen=2&sortby=a. It turned out good (not sure if I'd call it great), but it was a bit thin -- especially when it sits out of the refrigerator for a few minutes.

The only thing I used that I think was a substitute was for the heavy cream. I used Anchor Thickened Cream instead: http://shop.countdown.co.nz/Content/ProductImages/big/94160574.jpg. If anything, I thought this might make the dressing even thicker.

Anyway, any suggestions on what I can do to thicken the dressing? I want this for hot wings.

Any other bleu cheese dressing tips are also welcome.

  • 2
    Use less cream? Commented Jan 16, 2013 at 12:49
  • 1
    Xanthan gum (added redundant characters to get long enough text to be allowed to post)
    – Stefan
    Commented Jan 16, 2013 at 14:04
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    Run it through a coffee filter? Commented Jan 16, 2013 at 14:19
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    I would try reducing the amount of sour cream in the recipe and see if you like the taste/texture and then go from there. Or you could try and substitute half of the sour cream with cream cheese to make it more creamy.
    – Brendan
    Commented Jan 16, 2013 at 15:54
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    @CookingNewbie Definitely. It works for yogurt, why not bleu cheese dressing? It might take a while, but it'll get the excess water out of the dressing. Commented Jan 17, 2013 at 15:50

2 Answers 2


This recipe just has a lot of liquid in you can see her dressing is very fluid. If you're comparing it to bought dressing this tend to contain thickener to get the desired consistency so this is to be expected.

There are lots of other recipes so might be worth finding one with less liquid to dry ingredients: more cheese, or other dry ingredients like mustard powder or onion powder. You can thicken it by blending some of the cheese in or adding more cheese by crumbling. This will make it thicker, it will also make it cheesier but that shouldn't really be undesirable. Letting it sit in the fridge will help it stay thick as you've noticed it is a lot loser once it's losing it's chill.

You might also want to consider what blue cheese you are using, A drier crumbly blue will thicken the dressing more than a wetter soft cheese.


I can't see the linked recipe (the video may only be available to you locally; I'm in the US) but an easy trick for dressings that are oil & acid based (i.e, vinaigrette) is to whisk in a small amount of whey powder when initially blending the dressing.

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