Creamy Blue Cheese Salad Dressing or Dip
Makes about 2-1/2 cups
This was my mother's recipe. Oh, how she loved blue cheese, especially Roquefort. Her favorite dressing was blue cheese in a vinegar and oil base. Unfortunately, I never wrote down that recipe, but it would be very easy to formulate. Unlike Mom, I am not a big fan of blue cheese, but I love this dressing now and then because the sour cream mellows out the flavor. It is especially good on a spinach salad, as in the recipe in the similar and related recipes links, but is also very good as a dip for vegetable crudites. If you like blue cheese or bottled blue cheese dressing, give this a try. It is quick, easy and delicious. Make it in any amount needed.
- 1 pint sour cream (can use reduced fat)
- 1/2 teaspoon Dijon mustard
- 1 tablespoon minced fresh onions
- 2 teaspoons finely minced fresh garlic, or to taste
- 1 tablespoon red wine vinegar
- 1 teaspoon milk (can use low or nonfat)
- Salt and pepper to taste
- 8 ounces blue cheese, crumbled
Combine first 7 ingredients; beat well. Add blue cheese; stir. Taste for seasoning. Use immediately or refrigerate for up to 3 days.
Notes: Use any blue cheese you prefer. The great thing about this recipe is that you can add as much or little of the cheese as you like, depending on your taste. I usually add less for a milder flavor, but a blue cheese lover will want the full amount.