Lighter than most restaurant versions but still rich and creamy, this Easy Blue Cheese Dressing is made completely from scratch. Just a few simple ingredients are blended until smooth for the most perfect salad topper or wing dip you could ever imagine.
Boy, is it flipping cold! It’s been a long time since I had to stand at a bus stop in the morning but it sure is a brisk outing. Thank goodness the bus stop is not too far and the bus driver….well, he is very prompt. Makes for a short visit with the neighborhood ladies before running into the house to huddle under a blanket. I really think I’m a southerner stuck in the north….I need the warm. And the sickness…..well, it’s still sticking around so I’ve been trying to pump myself full of chicken soup and vitamin C to try and kick this cold’s butt. And today, I actually ate a salad! Yeah, I ate a salad….I’m so proud of myself because it’s been quite awhile since I fed myself some greens. And the last time it was loaded with bourbon so maybe that doesn’t even count.
But this salad….it was simple yet amazing because I whipped up a light and easy Blue Cheese Dressing from scratch. Basically, whatever I had within reach that sounded good went into this one starting with a hunk of really amazing blue cheese. The stinkier the better in my opinion. Then, I mixed it with some low fat plain greek yogurt, low fat buttermilk, a bit of champagne vinegar and Worcestershire until kinda smooth. I like to leave little lumps of blue cheese in the dressing…it’s kind of like a prize for eating a salad.
This easy Blue Cheese Dressing couldn’t be simpler to make. It’s ready in minutes and really would be fantastic on any or all salads….or on a burger. Or mixed into some mashed potatoes (yeah, sooooo gonna try that this week). It’s almost better than this spicy pineapple dressing everyone keeps raving about. You have GOT to try it. And if you’re having wings next week while watching the game….you know what to dip them in. Don’t ya?
Easy Blue Cheese Dressing from Scratch
- 1 cup blue cheese, crumbled
- 1 cup low-fat buttermilk
- 3/4 cup plain low-fat Greek yogurt
- 2 tablespoons champagne vinegar
- 1 tablespoon Worcestershire sauce
- salt and pepper, to taste
- In a small bowl, combine the blue cheese, buttermilk, yogurt, vinegar and Worcestershire sauce until smooth, mashing the blue cheese with a fork to break it apart.
- Season with salt and pepper to taste.
- Refrigerator in an airtight container until ready to serve.