Blue cheese salad dressing
May 24, 2024
This recipe is inspired by Bill's Blue Cheese Dressing at allrecipes.com. The main differences are minor variations in the amounts of ingredients, as well as a difference the preparation method. I suspect that Bill's dressing tastes pretty good; mine does!
Suggested Equipment:
- Immersion or other type of blender
- Common kitchen tools and measures
- Container suitable for storing and dispensing finished dressing
Ingredients:
| 1 | cup | Mayonnaise, sugar-free | |
| 1 | cup | Sour cream, unsweetened | |
| 1 | tsp | Worcestershire sauce | |
| ½ | tsp | Mustard, dry, ground | |
| ½ | tsp | Garlic, dry, granulated | |
| ½ | tsp | Salt, common | |
| ½ | tsp | Black pepper, dry, ground | |
| 5 | oz | Blue cheese, crumbled |
Directions:
When I make this, I use a stick (immersion) blender and an appropriately-sized glass jar. Bill's original recipe calls for using a wire whisk. I am not prepared emotionally for that kind of labor.
Blend all ingredients except the blue cheese to a smooth consistency.
Mix in the crumbled blue cheese. if you like your dressing lumpy with blue cheese chunks, just stir it in; but if you want your dressing smoother, pulse the blender until it reaches the consistency you desire.
Refrigerate at least 1 day, maybe two, to let the flavors "meld"; then use it like any store-bought dressing
Makes about 2½ cups - supposedly 10 servings 🤣. As with any of my dressing recipes, this one contains no preservatives. Keep it refrigerated, and use it up before it has a chance to spoil!
Catagories: Salads, Dressings, Condiments