Friday, May 25, 2007

Blue Cheese Dressing

Once you taste homemade blue cheese dressing, you’ll never go back to the dull stuff in the bottles. Steven and I picked up some amazing blue cheese at the Cheese Festival and it made the best blue cheese dressing we’ve ever had (at $23 a pound it had better be darn good).

Blue Cheese Dressing
1 oz. blue cheese, personal preference which kind, you can use from Danish to Gorgonzola
2 Tbsp mayonnaise
2 Tbsp sour cream or yogurt
About 1 Tbsp milk or buttermilk (optional, depending on how thick you want your dressing)
1 clove of garlic, pressed or minced
1 tsp lemon juice or white vinegar
Pinch of sugar
Freshly ground pepper (no salt, the cheese is salty enough)

Mash the blue cheese with the mayo and sour cream. You can leave it as chunky or creamy as you want.

Thin the mixture out to desired consistency with milk or buttermilk. Buttermilk will give a richer, thicker consistency than milk but not everyone may have it on hand. You may even skip this step all together if you want a really thick dip. If you want a thinner dressing, use a little more milk.

Then add the lemon juice, garlic, pepper, and sugar. Let it sit in the fridge for a few hours for the flavors to develop.


SteamyKitchen said...

I love blue cheese so much that I can't sacrifice it for dressing! I just like it with some bread and apples.

Amy said...

Steven and I wanted to experiment with making dressing with good blue cheese but we still have some for eating too. Yum yum!

Patricia Scarpin said...

Amy, I'm not such a big fan of blue cheese dressing and I guess I've just figured out why with your help - I've never had it homemade!
I bet this recipe is delicious!

Amy said...

The bottled ones taste so flat compared to homemade. The best part is you can make it as thick or thin as you want it to be.


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