blue cheese dressing

     My favorite blue cheese dressing is from a recipe I found twenty-six years ago. My Great-aunt Clara gave me a Rodale Press cookbook as a wedding gift. This is a 'slimmed-down' adaptation of that recipe. 
     I use Greek yogurt instead of mayonnaise as the base of this dressing. If dressing is too thick for your liking, it may be thinned with a drizzle of milk. But... if left in a thickened state, it becomes the perfect blue cheese dip for buffalo chicken wings, celery and carrots; or for taking center stage on a fresh fruit and vegetable platter.
     Make sure to splurge on a really good brand of blue cheese, like Maytag. You will taste the difference and want to thank me... you're welcome.
1 c. plain, fat-free Greek yogurt (I love the thick consistency)
½ c. reduced fat mayo
½ c. reduced fat sour cream
4 oz. crumbled blue cheese
a pinch of each: garlic powder, dried dill, sugar and salt
lots of freshly ground black pepper
a little milk, if needed
Blend all ingredients together.  Flavors develop with time and cheese is very salty, so use salt sparingly.  Chill until ready to use. 

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