White Cheddar Salad Dressing (Inspired by Organic Girl Dressing!)
How to Make White Cheddar Dressing + A Simple Arugula Salad!
HOLY MOLY. This homemade white cheddar salad dressing is bursting with creamy, cheesy goodness! The Organic Girl white cheddar dressing pretty much revolutionized my relationship with salad, so I decided I had to make my own version at home. And, I’ve gotta say, it has exceeded my own expectations.
Yes, I love the convenience of buying the pre-made Organic Girl white cheddar dressing at the store, and I still use it all the time. But, I also like having the option to save some money by spending a little extra time making a homemade dressing. That’s how this white cheddar salad dressing was born, and it’s SO worth it.
Not only do you get the creamy texture of the mayo and satisfying tang of the sour cream, but this recipe also packs a powerful flavor punch from the generous helping of white cheddar and parmesan cheese. Plus, fresh, savory bits of green onion blended into every bite! Best of all, it’s super easy to make—just blend and serve or store.
Seriously, I will drizzle this white cheddar dressing on EVERY salad ever and everything possible. It’s one of my all-time favorites, and it may be the only salad dressing you’ll ever need again. (Along with my lemon tahini salad dressing recipe…tied for all-time favorite.) Try it with the simple arugula and peach salad I’ve shared below, or any salad you enjoy!
White Cheddar Salad Dressing Ingredients
½ cup sour cream or Greek yogurt 2 Tbsp mayo of choice 1 Tbsp extra-virgin olive oil ¾ cup white cheddar cheese, grated ¼ cup grated parmesan 2 Tbsp lemon juice ¼ – ⅓ cup water or milk (add as needed, to blend to desired consistency) 1 tsp yellow mustard 1 clove garlic (optional) 1 green onion stalk, roughly chopped salt & pepper, to taste
How to Make White Cheddar Dressing
In general, homemade salad dressing is incredibly easy to make, you’re either just whisking or blending everything together. For this recipe, I think it’s important to blend everything together, so it all gets nicely emulsified. I’ve seen other recipes that simply whisk everything together instead, but then you’re left with clumps of cheese. It’s up to you!
Personally, I just add all of my white cheddar salad dressing ingredients into the blender and let it rip, until the texture is smooth and creamy. And that’s literally it! It’s ready to serve immediately, straight out of the blender, or pour it into a jar or container to store. This will last up to a week in the fridge.
When I’ve made this dressing myself, it doesn’t even last that long…it’s too good! Like I said, this was inspired by the Organic Girl white cheddar dressing which I still love—but this homemade version saves me some money, and I end up with a LOT of dressing so I can use as much as I like.
When this white cheddar salad dressing is in my fridge, I’m way more likely to eat a salad! You can try it out with one of my fave combos: a simple arugula, sunflower seed, and peach combination that I’ve shared below. Or, drizzle it over any greens you like, spread it on top of protein, eat it by the spoonful!
The ULTIMATE creamy, cheesy dressing that I want to eat with everything, inspired by Organic Girl white cheddar dressing.
Prep Time:5 minutes
Total Time:5 minutes
Yield:16 servings 1x
White Cheddar Dressing
½ cup sour cream or Greek yogurt 2 Tbspmayo of choice 1 Tbsp extra-virgin olive oil ¾ cup white cheddar cheese, grated ¼ cup grated parmesan 2 Tbsp lemon juice ¼ – ⅓ cup water or milk (add as needed, to blend to desired consistency) 1 tsp yellow mustard 1 clove garlic (optional) 1 green onion stalk, roughly chopped salt & pepper, to taste
Simple Arugula Salad (1 serving)
1–2 cups arugula ¼ cup sunflower seeds ½ peach, sliced
Serve over salad immediately, or transfer to a jar or container to store. Lasts up to a week in the fridge.
Yields ~2 cups
Note on Oils:
*If you plan to cook with this dressing (i.e. as a marinade), be sure to use a high smoke point oil!
Extra-virgin olive oil has a low smoke point—meaning it will release toxic byproducts when heated above a certain temperature, and it is best used on cold dishes like salads. For cooking, use high smoke point oils like light or extra-light olive oil, or avocado oil.