Place ½ cup mayonnaise, ½ cup sour cream, ⅓ cup buttermilk, ½ teaspoon Worcestershire sauce, 1 tablespoon lemon juice (optional), ¼ teaspoon garlic powder, ½ teaspoon freshly cracked black pepper, and a pinch of salt into the blender.

Crumble or measure 4 ounces blue cheese; set aside about half (about 2 ounces) to stir in later. Add the remaining blue cheese crumbles to the blender.

Secure the blender lid and pulse in short bursts just until the blue cheese in the blender is broken down to your desired texture. Avoid over-blending if you want some chunkiness.

Transfer the blended dressing to a bowl or container. Stir in the reserved blue cheese crumbles and 1 tablespoon chopped parsley (optional).

Taste and adjust seasoning if needed. Transfer to an airtight container and refrigerate (chill at least 30 minutes if possible). Dressing will keep up to 1 week in the refrigerator.