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.
Ingredients
- 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
Directions
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