Longhorn Steakhouse Blue Cheese Dressing Recipe (Restaurant Copycat)

When Ruby and I head out for a good steakhouse dinner, our order is practically a tradition: a crisp wedge salad to share, a perfectly shaken martini (extra dry with just a touch of olive brine), and a tender filet.

Over the years, we’ve made our way through just about every steakhouse chain you can name – Ruth’s Chris, Morton’s, Gibson’s, Outback, and of course, LongHorn.

And while each spot has its own charm, one thing always stands out for me: the blue cheese dressing.

It’s the secret star of that wedge salad, pulling everything together with its creamy tang and bold flavor.

After trying so many versions, I finally set out to recreate a dressing that could hold its own against the best steakhouses.

Today, I’m sharing my take on what I think is the ultimate Longhorn Steakhouse Blue Cheese Dressing recipe – my copycat version of this creamy favorite.

Why You’ll LOVE This Copycat Recipe

You will love this copycat recipe because it gives you that rich, creamy blue cheese taste that makes salads sing.

You get full control over the ingredients, so the dressing is fresher than most store bottles.

You can make it thick for a wedge salad or thin it for a green salad. It keeps well, so you can make a jar ahead and use it through the week.

Best of all, it uses simple items from the local store and a quick few steps.

You do not need special tools or hard skills. This recipe helps you get that same steakhouse feeling at home with very little fuss.

Longhorn Steakhouse Blue Cheese Dressing Ingredients

• 2 cups mayonnaise – I use real mayonnaise, not the light stuff. The full-fat version gives you that rich, creamy base that makes this dressing so good. You can use any brand you like, but I find Hellmann’s or Duke’s work best. If you need to substitute, you can use half mayo and half Greek yogurt, but the taste will be a bit tangier.
• 1 cup sour cream – This adds extra creaminess and a slight tang that balances the rich mayo. Regular sour cream works perfectly. You can substitute with Greek yogurt if you want, but use the full-fat kind so it doesn’t get watery.
• 1 cup buttermilk – This is what makes the dressing pourable and adds that classic tangy flavor. Real buttermilk is key here. If you don’t have any, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
• 2-3 ounces red wine vinegar – This adds the perfect acidic bite that cuts through all that richness. Red wine vinegar is best, but you can use white wine vinegar or even regular white vinegar in a pinch. Start with 2 ounces and add more if you want it tangier.
• 2 tablespoons garlic powder – Not garlic salt, just plain garlic powder. This gives you that savory depth without overpowering the blue cheese. You can substitute with 4-6 cloves of fresh minced garlic if you prefer, but the powder mixes in better.
• 1 pound blue cheese, crumbled – This is the main ingredient. I like to use a good quality blue cheese from the deli counter, not the pre-crumbled stuff in containers. Roquefort, Gorgonzola, or Stilton all work great. You’ll use half mixed in smooth and half left chunky.
• 1 bunch fresh chives, chopped – These add a mild onion flavor and pretty green color. You can substitute with green onions (just the green parts) or even skip them if you can’t find any.
• Salt and black pepper to taste – Just a pinch of each to bring all the flavors together.

Recommended Equipment

1. Large mixing bowl – You need room to mix without spills
2. Hand blender or whisk – Hand blender works best for smooth texture
3. Sharp knife – For chopping chives cleanly
4. Measuring cups and spoons – For accurate ingredient amounts
5. Airtight container – Glass jars work great for storage

How To Make Longhorn Steakhouse Blue Cheese Dressing

Step 1 | Combine the Mayonnaise and Sour Cream

In a large mixing bowl, add your 2 cups of mayonnaise. The mayo is your base, so make sure you measure it right. Next, add the full cup of sour cream. These two ingredients are going to give you that rich, creamy texture that makes this dressing so addictive.

Step 2 | Add the Buttermilk

Pour in your cup of buttermilk slowly while stirring. This helps everything blend together without getting lumpy. The buttermilk is what makes this dressing pourable instead of thick like frosting.

Step 3 | Mix in the Vinegar and Garlic Powder

Add your red wine vinegar next. Start with 2 ounces and taste later to see if you want more tang. Then sprinkle in your 2 tablespoons of garlic powder. Don’t dump it all in one spot—spread it around so it mixes better.

Step 4 | Blend in Half of the Blue Cheese

Now here’s the important part. Take your pound of blue cheese and divide it in half. Add only half of it to your bowl right now. Save the other half for later. This first half is going to get mixed in really well to give you that strong blue cheese flavor throughout.

Step 5 | Blend Until Smooth

Use your hand blender to mix everything until it’s nice and smooth. If you don’t have a hand blender, a regular whisk works too, but you’ll need to put some muscle into it. You want this base mixture to be totally smooth with no lumps.

Step 6 | Fold in the Remaining Blue Cheese

Once everything is smooth, add the rest of your blue cheese. Don’t blend this part—just fold it in gently with a spoon. This gives you those chunky pieces that make each bite interesting.

Step 7 | Add Fresh Chives

Chop your fresh chives into small pieces and fold them in too. They add a nice mild onion flavor and make the dressing look more professional.

Step 8 | Season to Taste

Taste your dressing now and add salt and pepper as needed. Every blue cheese is different, so some need more salt than others.

Step 9 | Chill and Thicken

The dressing will look a little thin right now, but don’t worry. Cover it with plastic wrap and put it in the fridge for at least 2–3 hours. This resting time lets all the flavors blend together and the dressing will thicken up perfectly.

Now your homemade Longhorn Steakhouse Blue Cheese Dressing Recipe is ready for serving.

Recipe Perfection Tips

• Use cold ingredients: Always use cold ingredients straight from the fridge for best texture.
• Avoid overmixing: Don’t overmix once the chunky blue cheese pieces are added.
• Chill overnight: Let the dressing rest in the fridge overnight for even better flavor.
• Adjust after chilling: Taste and adjust seasoning only after it’s been chilled.
• Thin if needed: If the dressing gets too thick, thin it out with a splash of buttermilk.
• Add creaminess: For extra richness, add 2 tablespoons of cream cheese.

What Goes Well with Blue Cheese Dressing

Blue cheese dressing pairs with many foods because it is rich and tangy. I like it best on a crisp wedge salad.

The cold lettuce, bacon bits, and tomato work with the dressing’s creamy bite. It also makes a strong dip for raw veggies like carrots, celery, and bell pepper.

For people who love bold taste, it is also a great dip for chicken wings. I sometimes spoon a little over roasted potatoes for a tasty twist.

At LongHorn Steakhouse, they serve blue cheese dressing with wedge salads and often with steak sides. The dressing sits thick on the salad and brings a sharp, creamy contrast to the warm meat.

The wedge keeps its shape and the dressing clings to the lettuce in little pockets.

I tried to copy that same thick, cheesy feel in this recipe so you can get close to the steakhouse version at home.

Make Ahead and Storage

You can make this dressing ahead. I like to make it one day before because chilling makes it taste better.

After mixing, put the dressing in a clean jar with a tight lid. It can keep in the fridge for up to 7 days. Always use a clean spoon when you take some out.

If you leave a used fork or dirty spoon in the jar, the dressing may spoil faster.

Do not freeze this dressing. The dairy in it will separate and the texture will change when thawed. If the dressing looks grainy or smells sour, throw it out.

Also, if the jars have any mold on top or a strange smell, do not eat it. When you serve, stir well. Add a little buttermilk for a pour-able feel or use as is for a thick dip.

Longhorn Steakhouse Blue Cheese Dressing Recipe FAQs

1. What if I don’t have a blender?

No problem – use a whisk or fork. Mix hard to make it smooth. It takes longer, but works. Mash the first half of cheese with a fork before adding.

For chunks, just stir gently. I’ve done it by hand many times. It’s still creamy. A hand mixer speeds it up if you have one.

2. Why does it separate sometimes?

If it sits long, liquids can separate. Just stir well before use. Use full-fat items to help it stay together. Don’t shake too hard. Fresh buttermilk prevents this.

If frozen and thawed, it happens more. Make smaller batches if you won’t use it quick.

3. What can I do if my dressing tastes too salty?

Blue cheese can be salty. If your dressing is too salty, add a little more sour cream or mayo to dilute the salt. You can also add a teaspoon of sugar or honey to help balance the salt, but add it slowly and taste as you go.

Another trick is to add more buttermilk for volume, which lowers the salty taste per spoonful.

4. Why do you blend half of the blue cheese?

Blending half of the cheese into the base is the secret to getting a powerful blue cheese flavor in every single bite. It distributes the taste evenly throughout the entire dressing.

Then, by folding in the second half, you get those fantastic, big chunks that make it feel special and authentic.

I love sharing recipes like this Longhorn Steakhouse blue cheese dressing recipe because it brings restaurant taste home. Give it a try – you’ll see how easy and yummy it is.