Creamy Bleu Cheese Dressing

text

My husband is a huge wedge salad fan. I think he really just likes the bacon bits and the blue cheese but maybe I’m wrong and it’s the tomatoes and iceberg…..nahhhh, it’s the bacon and bleu cheese!! I’m making him a lovely dinner tonight so this afternoon I whipped up a quick batch of my homemade bleu cheese dressing. It’s much better fresh and made with light ingredients–I use fat-free sour cream, low-fat mayonnaise and skim milk. The bleu cheese is full fat, however. Can’t change that!

In a small mixing bowl, whisk the sour cream, mayonnaise and the milk together. Add the white wine vinegar, Worcestershire sauce and lemon juice, mixing well. Stir in the garlic powder, salt and black pepper. Now to add the good stuff: crumble the bleu cheese a little at a time using a fork to mash the cheese so it mixes well with the other ingredients. I believe it is really important to use good bleu cheese (such as stilton) for truly great flavor. Average bleu cheese has a much milder almost bland taste. Also, I like my dressing chunky so I don’t cream it 100%. If you like it totally creamy, use a hand immersion blender to mix to desired consistency. If it’s too thick, you can add a little milk to thin. Refrigerate in airtight jar until ready to use. Dressing will last in refrigerator for a week. Now off to make the bacon….

DSC_5176

Ingredients:

⅓ cup light mayonnaise
⅓ cup fat-free sour cream
1 tbsp skim milk
1 tbsp white wine vinegar
1 tsp Worcestershire sauce
1 tbsp fresh lemon juice
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
3 ounces bleu cheese

Makes ¾ of a cup.