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Gorgonzola Dressing

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5 from 8 votes
By Carine Claudepierre -

This creamy Gorgonzola dressing is a delicious cheesy salad dressing or dip for raw vegetables packed with cheesy flavors.

This creamy Gorgonzola dressing is a delicious cheesy salad dressing or dip for raw vegetables packed with cheesy flavors.

You know how much I love making my own dips, and salad dressing, and this cheesy gorgonzola dressing is by far the best for summer.

And if you wonder why I ma not using blue cheese in this recipe, read my FAQ section below.

This creamy Gorgonzola dressing is a delicious cheesy salad dressing or dip for raw vegetables packed with cheesy flavors.

How To Make Gorgonzola Dressing

It takes under 10 minutes to make your own salad dressing using gorgonzola cheese.

Plus, compared to store-bought blue cheese dressing, it doesn’t contain added sugar or artificial ingredients.


All you need are a bunch of simple ingredients.

  • Gorgonzola Cheese – This is not blue cheese! Any cheese tagged as blue cheese will be dryer, saltier, and take over too much flavor in this dressing recipe.
  • Sour Cream
  • Mayonnaise – I use avocado oil mayonnaise which is better for you.
  • Almond Milk or any milk you like
  • Garlic Powder
  • Apple Cider Vinegar

Preparation By hand

Crumble the gorgonzola cheese into small pieces in a shallow bowl.

Pour the unsweetened almond milk and, using a fork, mash the cheese and milk together until creamy.

Next, add the sour cream, mayonnaise, apple cider vinegar, and garlic powder.

Whisk to bring all the ingredients together into a creamy cheese dressing. Add pepper to taste, or skip if you don’t like spicy salad dressing.

In A Food Processor Or Blender

If you like your dressing thin with no lumps of cheese, add all the ingredients in a food processor and blend until smooth.

This creamy Gorgonzola dressing is a delicious cheesy salad dressing or dip for raw vegetables packed with cheesy flavors.

Tasting And Adjusting

Like any salad dressing, you should always taste and adapt the recipe to your liking by adding some extra ingredients.

Here is a list of ingredients you can use to add great flavors to the dressing:

  • More Apple Cider Vinegar or a touch of lemon juice to increase the tangy flavor of the sauce.
  • More Milk to thin out the dressing consistency or even water for a less creamy texture.
  • Ground Black Pepper or chili flakes for a spicy flavor.
  • Freshly Chopped Herbs like parsley, chives, or basil go well with gorgonzola.
  • Worcestershire Sauce – Add one teaspoon for a touch of sweetness but watch out. It also makes the dressing saltier.
  • Honey – One teaspoon for sweetness.
  • Mustard – Add one teaspoon of Dijon mustard for spicy, more robust flavors.
This creamy Gorgonzola dressing is a delicious cheesy salad dressing or dip for raw vegetables packed with cheesy flavors.

How To Use Gorgonzola Dressing

This cheese dressing goes well with crunchy vegetables, especially cos lettuce, romaine, or ingredients like chicken, steak, or salad with walnuts or apples.

It’s also a great dip for raw veggies like gherkins, cherry tomatoes, cucumber, carrots, or celery.

Below is a list of my favorite salad to serve with gorgonzola dressing. Swap the original dressing in the salad recipe and use this cheese, creamy dressing instead:

Storage Instructions

Store this homemade cheese dressing in a sealed glass mason jar in the fridge.

It last 4 days in the fridge, or you can freeze leftovers for up to one month. Thaw the salad dressing in the fridge the day before.

Allergy Swaps

If you have an allergy to an ingredient listed in this recipe, or simply can’t find some of them in-store, here are some options:

  • Sour Cream – You can also use softened cream cheese, mascarpone, more mayonnaise, or cottage cheese.
  • Mayonnaise – This adds a tangy, creamy flavor to the dressing. But, if you want a healthier, low-fat option, try thick Greek yogurt and add one teaspoon of lemon juice.
  • Garlic Powder – You can skip or use onion powder if preferred.
  • Unsweetened Almond Milk – Use any milk, including buttermilk, for a tangy flavor.
  • Apple Cider Vinegar can be replaced with white wine vinegar.
  • Gorgonzola – If you prefer to use classic blue cheese, make sure you decrease the amount of cheese to 2.5 ounces or the dressing will be overly salty.

Frequently Asked Questions

Below are my answers to your common questions about this homemade blue cheese dressing:

What Is Gorgonzola Made Of?

Gorgonzola cheese is a typical Italian cheese made from cow milk, rennet, and a type of mold called Penicillium Glaucum.
This mold is safe to eat and gives the particular blue veined look to the cheese.

What Does Gorgonzola Taste Like?

Gorgonzola has a strong cheesy, earthy flavor, very similar to other blue cheese but way creamier and less salty.
It’s a rustic cheese, with dryer pieces of blue moldy cheese mixed in a creamy white, melt-in-your-mouth cheese paste.

What Is The Difference Between Gorgonzola And Blue Cheese?

Blue cheese is a group of blue-veined cheese made from any milk, including cow, goat, and sheep milk.
Gorgonzola is one type of blue cheese always made with cow milk, with an ultra-creamy texture, less salt, and milk flavor.
As a result, it’s a better choice for a sauce like salad dressing but also to make a sauce for chicken or pasta.

This creamy Gorgonzola dressing is a delicious cheesy salad dressing or dip for raw vegetables packed with cheesy flavors.

Gorgonzola Dressing

0.5gNet Carbs
This creamy Gorgonzola dressing is a delicious cheesy salad dressing or dip for raw vegetables packed with cheesy flavors.
Prep: 10 minutes
Total: 10 minutes
Yield: 12 tablespoons
Serving Size: 1 tablespoon

Nutrition Snapshot

Net Carbs 0.5g
Fat 6.8g
Protein 2g
Calories 71.3kcal
5 from 8 votes
Review Print



  • In a mixing bowl, mash the gorgonzola and almond milk with a fork until it forms a creamy, crumbly mixture.
  • Add in the remaining ingredients: vinegar, sour cream, mayonnaise, and garlic powder.
  • Stir to combine evenly. Mash the cheese more if you want a less crumbly texture.
  • Thin out with more almond milk if desired.
My Recipe Notes

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Serving Size: 1 tablespoon
Yield: 12 tablespoons
Serving: 1tablespoonCalories: 71.3kcal (4%)Carbohydrates: 0.5gFiber: 0.02gNet Carbs: 0.5gProtein: 2g (4%)Fat: 6.8g (10%)Saturated Fat: 2.6g (16%)Polyunsaturated Fat: 2.2gMonounsaturated Fat: 1.7gTrans Fat: 0.01gCholesterol: 11mg (4%)Sodium: 131.2mg (6%)Potassium: 29.4mg (1%)Sugar: 0.2gVitamin A: 96IU (2%)Vitamin B12: 0.1µg (2%)Vitamin C: 0.04mgVitamin D: 0.1µg (1%)Calcium: 53.5mg (5%)Iron: 0.04mgMagnesium: 2.5mg (1%)Zinc: 0.2mg (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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