This creamy, tangy dressing gets its punch from crumbled blue cheese folded in two stages — first mashed into the base for richness, then added again at the end for those irresistible chunky bites. Mayonnaise, sour cream, and buttermilk whisk together into a smooth, velvety base, while a splash of fresh lemon juice, garlic powder, and onion powder round out the flavor with a bright, savory edge. A sprinkle of fresh chives adds a pop of color and a mild onion bite right before serving. Chilling it for at least half an hour lets everything meld into that thick, scoopable texture perfect for drizzling over crisp wedge salads or using as a dip for wings and crudités. It's a reliable, full-flavored dressing to keep in a gluten free kitchen, no matter how you serve it.
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In a medium mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and fully combined.
Add the lemon juice, Worcestershire sauce, garlic powder, and onion powder, then whisk again until evenly incorporated.
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