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Year of the Sauce:  Week 8

I love blue cheese dressing, but not that watery tangy stuff that comes out of a bottle.  In my mind, blue cheese dressing should be thick and full of chunks, and it shouldn’t taste like vinegar.  It should taste like what it is – blue cheese.

This is the kind of thick blue cheese dressing you expect to get on a wedge salad at a steak restaurant.  I like it just as well on a spinach salad or as a dip for veggies.  It doesn’t take long to whip up a batch, but beware that you should let it sit for a few hours before tasting it.  That blue cheese flavor takes a while to infuse through the yogurt and mayo, so plan ahead.


  • 1/2 cup and low fat plain yogurt
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 ounces blue cheese, crumbled


In a small bowl, whisk together ingredients.   Cover and refrigerate for several hours, or preferably overnight, so that flavors have a chance to meld.  (Do not taste it immediately and make adjustments – this dressing MUST sit for a few hours before the flavors truly come together.)

Source: Adapted from Allrecipes

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