Blue Cheese Dressing
- Total Time
- 2 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1cup mayonnaise, preferably homemade
- 2tablespoons finely chopped onion
- 1teaspoon finely minced garlic
- ¼cup finely chopped parsley
- ½cup sour cream
- 1tablespoon lemon juice
- 1tablespoon white wine vinegar
- ¼pound crumbled blue cheese
- Salt to taste, if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (5 servings)
451 calories; 47 grams fat; 12 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 22 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 6 grams protein; 537 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients in a mixing bowl. Chill until ready to serve.
Private Notes
Comments
Unbelievably good. I will NEVER buy blue cheese dressing again. Used the dressing to top iceberg wedge salads. Just before I served them, they were topped with a small hit of crumbled bacon, minced red onions and a couple of cherry tomatoes sliced in half. The room was completely silent as people ate. When they came up for air they raved about the dressing. It was that good.
After testing different ingredients, found that the key was the blue cheese. Using crumbled blue cheese caused dressing to break down in a day or two. Using gorgonzola, large chunk and then crumbled right before addition meant that it would not break down at all. I had though that it might be the sour cream or mayo, but tried different manufacturers and low fat didn't make a difference, although perhaps it might for some specific instances..
Crumble a chunk of the best blue cheese you can afford. Avoid those cups of cheese crumbles in the market. Makes a big difference.
Dang, this is good. i reduced the mayo to 1/2 cup and added 1/4 teaspoon Dijon mustard. It's also an excellent dip. I could eat this by the spoonful.
Well, this is superb. My changes, after doing it as written: add a dallop of whole milk yogurt AND use dehydrated onion and garlic, not fresh. Make sure to give it time to rehydrate in the fridge.
Absolutely the best blue cheese dressing! I use gorgonzola, and while I agree with others that using whole rather than pre-crumbled is best, I have used both, and it's not terrible if that's what's on hand. I usually use chives rather than onion, really like that fresh hit. Tonight I'm using a shallot because that's what I have. Can't wait for dinner!
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