This is not Bob’s Blue Cheese Salad Dressing.
That said, if Bob’s Blue Cheese had never existed, I probably wouldn’t be the salad-loving person I am today.
I may talk a big foodie game, but I have a few deeply unglamorous culinary vices — and judging a restaurant almost entirely on the quality of its blue cheese dressing is one of them. You cannot call me bougie. I never claimed to be. My boyfriend is thrilled to go out for a perfect steak at a steakhouse. I’m equally happy sitting across from him with a giant, aggressively fancy Cobb salad drowning in excellent blue cheese dressing.
Yes. I am a blue cheese snob. No, I will not be seeking help.
If you grew up in Southern California in the ’80s, you probably remember eating at Bob’s Big Boy — which, at the time, felt like fine dining. There are still a few Bob’s Big Boys hanging on, much like the last remaining Sizzlers: places you take grandma for a “nice lunch out.” And that original blue cheese dressing? Handcrafted back in 1936 by Bob himself.
In my family, restaurant quality has always been judged by whether the salad dressing is loaded with real blue cheese, mayonnaise, sour cream, and buttermilk. This is despite the fact that my parents still love Olive Garden, so please feel free to judge us accordingly.
Recently, nostalgia struck and I bought a bottle of Bob’s Blue Cheese dressing — something I hadn’t eaten since my early twenties. And honestly? It wasn’t what I remembered. But then again, in 2001, I thought surviving on Luna Bars was a legitimate health plan, my NutriBullet was just beginning to become my obsession, and I drank a Banana Almond Butter Smoothie every single day like it was my job. Also, Jared Fogle was still giving nutrition advice, so clearly judgment was… questionable.
Welcome to 2026.
These days, I should probably rename this blog The Hungry for Cottage Cheese Mountaineer. I put cottage cheese into everything now, because TikTok told me to and my protein goals demand it. I will happily add cottage cheese to guacamole — but I draw the line at protein soda. I’m not a monster.
Which brings us to this High-Protein Blue Cheese Dressing. It has all the classic flavors Bob would approve of — rich, tangy, unapologetically blue — but with a protein-forward upgrade that won’t ruin your macros or your dignity.
The Most Important Rule of Blue Cheese Dressing
Use excellent blue cheese.
Point Reyes Blue is my go-to for my High Protein Blue Cheese Dressing because I can actually find it in my small mountain town grocer. When I make it to the city, I stock up at Whole Foods and freeze the extras (yes, you can freeze blue cheese — and yes, it works beautifully).
For Homemade Blue Cheese Dressing, you can also use:
- Roquefort – intensely funky, like blue cheese that skipped deodorant
- Stilton – creamy, polite, British, and very well-behaved
- Gorgonzola – mild, approachable, and perfect for people easing into blue cheese without commitment issues
When it comes down to Homemade Blue Cheese Dressing, use what you love. This is not the time for restraint.
Surviving the Hunger Games, 2026 Edition
My boyfriend and I now do a 36-hour fast for health benefits like autophagy and inflammation reduction very Monday. And by hour twelve, I am already fantasizing about my next blue cheese salad. By Tuesday morning, I am hallucinating about Cambozola. Going 36 hours with nothing but black coffee and water as fuel may be tough, but these health benefits will be so worth it in the long run. I think. Back in the day, didn’t they just call this Anorexia?
A High-Protein Blue Cheese Dressing for Salad Snobs
My favorite way to eat this Homemade Blue Cheese Dressing is over green leaf lettuce with boneless buffalo wings and your favorite wing sauce. It’s protein, it’s balance, and it feels like a reward — which, frankly, is the only way food should feel.
A blue cheese dressing even Bob would be proud of
1/2 cup cottage cheese
1/4 cup parsley
1/2 cup mayonaise
1/2 of a green onion, the part with the bulb
1/4 cup of buttermilk
1/4 cup of Greek yogurt
The juice of half a lemon
2 teaspoons cracked fresh black pepper
1/2 teaspoon of salt
2-4 teaspoons of water
1/2 cup good-quality blue cheese. Point Reyes has quite a few good ones that you can purchase at Von’s/ Safeway or Sprouts
Combine all of these ingredients in your NutriBullet. Use as much water as you would like to get your blue cheese to the right consistency.
