Blue-cheese dressing
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼pound blue cheese, crumbled, about two-thirds cup
- ½teaspoon finely minced garlic
- ¼cup finely chopped chives
- 1cup mayonnaise
- 1cup sour cream
- ¼cup milk or water
Nutritional analysis per serving (6 servings)
416 calories; 43 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 18 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 5 grams protein; 456 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 and blend well.
Private Notes
Comments
Does anyone know if I could replace 1 cup of either the sour cream or mayo for yogurt without destroying the taste? I’m not actually a fan of blue cheese, but my family is wild for it, and i’d love to make a healthier version for them...
Such a fan of this dressing--why have I not thought to make this before now? We've done this properly before, but, tonight, I did a cursory crumble of the blue cheese, chopped the garlic, cut the chives into quarters and threw it all in the blender--I'm here to report that it was perfect. Caveat: we don't add the sour cream because of some allergies in the family, but I can only imagine it would make the dressing even better.
I used plain Greek 2% yogurt to cut back on the mayonnaise. I also added 1 tbls of cider vinegar and lots of ground pepper. Next time I would use less mayo/yogurt /sour cream to amplify the blue cheese
Easily the best blue cheese dressing I’ve ever had. We are lucky if it makes it to the dinner table after everyone sneaks a taste on everything from celery sticks to potato chips. More black pepper is the only change I’d recommend.
Made a half recipe, swapped whole milk Greek yogurt for sour cream, and onion and garlic powder instead of the scallions and fresh garlic. After it sat in the fridge for a day, it was great: better than the bottled stuff I get in the refrigerated section of the grocery store. Easy to tweak to your tastes too.
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