By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
199 cal · 20 min
Avocado Blue Cheese Dressing
Recipe GLPR8cd5ab803d560d
A creamy and tangy dressing that combines ripe avocado with sharp blue cheese, brightened by fresh lemon juice and sautéed shallots. The sour cream adds richness while red wine vinegar balances the flavors. Perfect as a dip for vegetables, a salad dressing, or a spread for appetizers. Naturally gluten-free and vegetarian.
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Ingredients
1 tablespoon olive oil
1 tablespoon finely chopped shallots
2 ounces crumbled blue cheese
¼ cup milk
1 teaspoon red wine vinegar
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 ripe avocado
1 pinch sugar
Salt to taste
Black pepper to taste
Additional olive oil or milk for consistency (as needed)
Directions
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes, stirring occasionally, until softened and fragrant. Remove from heat and allow to cool for a few minutes.
Transfer the cooled sautéed shallots to a small mixing bowl.
Add the crumbled blue cheese, milk, red wine vinegar, sour cream, lemon juice, pinch of sugar, salt, and pepper to the bowl with the shallots.
Mash and stir the mixture with a fork until the ingredients are well combined. The consistency is up to your preference—you can leave it chunky or blend it more smoothly.
Halve the avocado, remove the pit, and scoop the flesh into the bowl. Gently mash and fold the avocado into the mixture until you reach your desired consistency.
Season with additional salt and pepper to taste. If the dressing is too thick, drizzle in a bit more olive oil or an additional tablespoon of milk until you achieve the desired consistency. Serve immediately as a dip, dressing, or spread.
Comments
All ingredients are standard at Charlotte grocers—shallots, blue cheese, and avocado are dependable at Harris Teeter and Food Lion year-round, with no special trips required. The cost per serving runs roughly $2.50 to $3, driven mainly by the avocado and blue cheese, which is reasonable for a compound dressing. The stated 20 minutes is honest for chopping shallots, crumbling cheese, and blending, though a home cook should budget two extra minutes if hand-whisking. This is a bright, fussy condiment best made fresh same-night; it does not reheat or store well beyond a day, so plan it for immediate use on salads or as a dip.
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