Longhorn Steakhouse Blue Cheese Dressing Recipe

This Longhorn Steakhouse Blue Cheese Dressing Recipe is smooth, rich, and bursting with tasty flavor. It makes any food better!

Every bite has big chunks of blue cheese mixed into a creamy, yummy base that’s just the right mix of zesty and mild.

It’s made with real stuff you can really taste. Soft mayonnaise, buttermilk, and fancy blue cheese blend with a squeeze of fresh lemon juice and a little garlic. Together, they make a dressing that’s full of flavor but not too thick or heavy.

You can do more than just put it on salad. Try dipping chicken tenders or wings in it or pouring it over grilled steak to make it feel like you’re at a steakhouse—all from your own kitchen!

Longhorn Steakhouse Blue Cheese Dressing Ingredients

• 1 cup mayonnaise: This is the base that makes it creamy and rich. I use a full cup to get that thick, smooth feel.
• 1.5 cups sour cream: That’s one and a half cups of sour cream for extra creaminess and a little tang. It softens the sharpness of the blue cheese and makes it super velvety.
• 1/4 cup buttermilk: A quarter cup adds a slight runny texture and a mild sour taste. It helps thin out the mix so it’s not too heavy.
• 1 lemon juice: I squeeze juice from one fresh lemon—about two tablespoons. It brings a bright, zesty pop that cuts through the richness.
• 1 tablespoon white wine vinegar: This adds a sharp, clean bite. One tablespoon is enough.
• 1/4 cup chopped parsley: Fresh parsley, chopped up into a quarter cup, gives a hint of green freshness.
• 1/4 cup chopped onion: A quarter cup of finely chopped onion adds a little crunch and a soft, sweet bite. I chop it small so it blends in easy.
• 2 minced garlic cloves: Two cloves, minced fine, bring a warm, savory kick. It’s not too strong but adds depth you’ll notice.
• Salt: I use about a teaspoon, but you can adjust it to your taste. It pulls all the flavors together.
• Pepper: A half teaspoon of black pepper gives a tiny spicy lift. Freshly ground is best if you have it!
• 4 ounces blue cheese: This is the star! Four ounces of crumbled blue cheese bring that bold, tangy taste that makes this dressing special.

Variations and Customizations

1. Make it spicy: Add a pinch of cayenne pepper or a few drops of hot sauce.
2. Add more blue cheese: Like it extra chunky? Stir in more crumbles at the end.
3. Go lighter: Use low-fat sour cream or Greek yogurt instead of regular sour cream.
4. Switch the herbs: No parsley? Try chopped chives or dill instead.
5. Add sweetness: A small drizzle of honey balances out the tang if you like it smoother.

Kitchen Appliances Needed

• Mixing Bowl: A medium one works fine to hold everything.
• Spoon or Whisk: I use a spoon to stir it all together, but a whisk makes it extra smooth.
• Measuring Cups and Spoons: To get the amounts just right.
• Knife and Cutting Board: For chopping parsley, onion, and mincing garlic.
• Mason Jar: I pour the finished dressing into one for chilling and storing.

How To Make Longhorn Steakhouse Blue Cheese Dressing

Step 1 | Mix the Base

In a mixing bowl, combine 1 cup of mayonnaise with 1½ cups of sour cream. Stir until smooth and creamy.

Step 2 | Add Buttermilk

Pour in ¼ cup of buttermilk to thin out the mixture a bit. Mix well until fully blended.

Step 3 | Add Lemon Juice

Squeeze the juice of one lemon into the bowl. Stir to combine.

Step 4 | Add Vinegar

Add 1 tablespoon of white wine vinegar for a tangy kick. Give it a good stir.

Step 5 | Add Fresh Ingredients

Stir in ¼ cup of chopped parsley and ¼ cup of chopped onion.

Step 6 | Add Garlic

Mince two garlic cloves or use a garlic press, then mix the garlic into the dressing.

Step 7 | Season

Sprinkle in salt and pepper to taste. Start with a little—you can always add more if needed.

Step 8 | Fold in Blue Cheese

Crumble 4 ounces of blue cheese and gently fold it into the mixture. Mix just until it’s evenly spread throughout.

Step 9 | Pour and Chill

Grab a mason jar and pour the dressing in. Close the lid tight and refrigerate for at least 1 hour, or even better—overnight for deeper flavor. It tastes better cold!

Tips to Adjust Blue Cheese Dressing Thickness

• Too Thick: Thin it out with a little buttermilk or regular milk. Add just a teaspoon at a time and stir well until it’s pourable. Go slow — a little bit makes a big difference.
• Too Thin: Thicken it by stirring in some sour cream or mayo. Add a spoonful at a time and mix until it’s creamy and rich, just how you like it.
• Want It Chunky? Fold in the blue cheese gently at the end. Don’t mash or blend it. The chunks give it that bold, classic flavor and texture in every bite.
• Want It Smooth? Blend it all up using a regular or immersion blender. This breaks down the blue cheese for a velvety-smooth finish that’s perfect for pouring or dipping.

How To Use Blue Cheese Dressing

1. Salads: Drizzle over romaine lettuce or wedge salads for a classic touch.
2. Veggie Dip: Serve with carrot sticks, celery, or bell peppers as a snack.
3. Wings: Pair with buffalo wings for that perfect tangy complement.
4. Burgers: Spread on burgers for an extra layer of flavor.
5. Roasted Veggies: Drizzle over roasted Brussels sprouts or potatoes.

Proper Storage Tips

Refrigerator Storage

Once you make the dressing, pour it into a clean jar or container with a lid. Keep it in the fridge for up to 7 days. Give it a good stir before using it each time. If it smells off or gets watery, it’s time to make a new batch.

Do Not Freeze

Freezing isn’t a good idea. The texture changes, and it won’t be smooth anymore. Always make just enough for a week, and enjoy it fresh.

Longhorn Steakhouse Blue Cheese Dressing Recipe FAQs

1. Can I use regular milk instead of buttermilk in this recipe?

Yes, you can use regular milk if you don’t have buttermilk on hand. To get a similar tangy flavor, add 1 teaspoon of lemon juice or white vinegar to ¼ cup of milk and let it sit for 5 minutes before adding it.

2. How long should I let the flavors sit before serving?

Although the dressing can be eaten right away, it tastes best when it has time to chill and rest. Letting it sit in the refrigerator for at least 1 hours (or overnight) allows the flavors to meld, mellow, and deepen.

3. Can I use dried parsley instead of fresh?

If you don’t have fresh parsley, you can use dried parsley as a substitute. Use about 1 tablespoon of dried parsley in place of ¼ cup of fresh.

4. What type of vinegar can I use if I don’t have white wine vinegar?

You can substitute white wine vinegar with apple cider vinegar or even rice vinegar if needed. These options offer a similar tang, though they may slightly change the flavor. Avoid using balsamic or malt vinegar, as their strong taste can overpower the delicate balance of the dressing.

5. Can I serve this dressing warm or should it always be cold?

Blue cheese dressing is meant to be served cold or at room temperature. Warming it can cause the mayo and sour cream to separate, resulting in an unpleasant texture. For best results, remove it from the fridge about 10 minutes before serving so it’s cool but not too stiff.

6. What if I accidentally added too much lemon juice?

If the dressing tastes too citrusy, try balancing it by adding more mayo or sour cream, one tablespoon at a time.

7. Can I use this dressing in baked dishes or casseroles?

Yes, you can mix this dressing into baked dishes like casseroles or baked pasta for a creamy, tangy kick. Just keep in mind that heating it might change the texture slightly, so it’s best used as a mix-in rather than a topping.