4 ounces (about 1 heaping cup) blue cheese, crumbled
1/4 cup sour cream
1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons lemon juice
Salt and pepper to taste
In a small bowl, use a fork to mash together
the cheese and sour cream until it forms a
chunky paste about the consistency of cottage
cheese. Stir in the buttermilk, mayonnaise and
lemon juice. Taste and season with salt and
pepper. Store in a covered container in the
refrigerator for up to one week.
For a thicker dressing to use as a dip, reduce the
lemon juice to 1 tablespoon.
To make a wedge salad, slice a head of iceberg
lettuce into 4 quarters. Trim away the core.
Drizzle each quarter with 1-2 tablespoons blue
cheese dressing and top with 1 teaspoon minced
chives and 1 slice of bacon, crumbled.
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