Blue Cheese Dressing

blue cheese

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If it is possible to be in love with a salad dressing, then I am head over heels for blue cheese dressing. It is my decadent treat at home-style Italian restaurants and steakhouses. But it’s even better to make at home, because then you can ensure you get lots of blue cheese goodness, and you can eat the batch all week. This dressing not only works on salads — I recommend romaine hearts, croutons, tomatoes and bacon — but it also makes a good dip for crudites and chicken wings.

Blue Cheese Dressing
Makes about ¾ cup
  • 2½ ounces blue cheese, crumbled (about ½ cup)
  • 3 tablespoons buttermilk or substitute whole milk, if you must
  • 3 tablespoons sour cream
  • 2 tablespoons plain yogurt (you can also use mayonnaise, but I prefer yogurt)
  • 2 teaspoons white wine vinegar
  • ¼ teaspoon sugar
  • ⅛ teaspoon garlic powder
  • Salt and ground black pepper
Mash the blue cheese and buttermilk or milk together with a fork until the you’ve achieved the right crumbly-creamy texture to suit your tastes. Stir in the remaining ingredients. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

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4 thoughts on “Blue Cheese Dressing

  1. Apicius' Apprentice 20 September 2010 at 4:16 pm

    This dressing sounds amazing! How do you resist it for an entire week? 🙂

  2. Shannon 20 September 2010 at 4:24 pm

    Believe me, there’s no resisting it.

  3. […] Chunky Blue Chese Dip (recipe follows or you could substitute leftover Blue Cheese Dressing) […]

  4. […] can’t stand the stuff, unless it’s slathered with blue cheese dressing. My husband, however, prefers tasteless iceberg over any lettuce that has a modicum of flavor, […]

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