My favorite salad dressing and dip: Best Blue Cheese Dressing – Blue Cheese Dressing is a popular sauce, salad dressing and dips wherever you go. This recipe is a combination of blue cheese, Avonnaise, and sour cream or yogurt, vinegar, onions, and garlic and seasonings.
Homemade Blue Cheese Dressing is the best. Especially when it is made with fresh ingredients and herbs. Store is okay on occasion, but they usually filled with yucky ingredients. I’ve made this recipe time and time again, experimenting with all of the usual combination of ingredients like mayonnaise, avonnaise, greek yogurt, sour cream, etc. It;s fun when you get to experiment in the kitchen, because you get to taste the final results, whether it’s on a salad or used as a dip with your favorite snack.
Best Blue Cheese Dressing
Origin
Blue cheese is believed to have been discovered by accident when cheeses were stored in natural temperatures and moisture-controlled caves which happen to be favorable environments for many varieties of harmless mold. According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy, eating bread and ewes’ milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mild (Penicillium roqueforti) had transformed this cheese into Roquefort.
Gorgonzola is one of the oldest known blue cheeses, having been created around AD 879, though it is said that it did not contain blue veins until around the 11th century.
Best Blue Cheese Dressing
Ingredients
- 1 cup greek yogurt
- 1/2 cup avonnaise
- 2/3 cup blue cheese or Roquefort crumble
- 1 tablespoon parsley, minced
- 1 teaspoon fresh lemon juice
- 2 teaspoon white vinegar
- 2 garlic clove, minced
- 1/4 cup onion, minced
- 1 teaspoon Worcestershire sauce
- Pinch of sea salt
- pinch fresh ground black pepper
- 1/2 cup heavy cream or Half and Half, buttermilk or water to thin out the dressing (Optional)
Instructions
- In a medium bowl whisk together all ingredients. Add crumbled blue cheese to the mixture, until they are well combined.
- Pour into a mason jar or other container with a tight seal. Let set in the fridge for a least 4 hours. Remove, stir, and serve on your favorite foods!
NOTES
- If you have buttermilk, you can substitute the milk and 1 teaspoon white vinegar.
- Will last in the fridge for up to 30 days in a sealed container.
- Makes just under 2 cups.
NUTRITION FACTS
- Calories 170, Total Fat 17 grams | Saturated Fat 7 grams | Cholesterol 187 mg | Sodium 2695 mg | Total Carbs 2 grams | Protein 3 grams
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