We love blue cheese dressing in this house … nothing better than a bacon blue cheese burger … oh yum! But of course, if you take a peek at that label on the back of that Kraft Salad Dressing label, you will find quite a few things that you have no clue what they are! As I’m getting older, I’m a little more concerned about what I’m putting into my body …
It’s funny how people react to blue cheese! Some people love it, the bluer the better … others, like me, prefer not to see so many blue veins running through … and then you have “those” people who will up and leave the table if you even mention blue cheese 😉 If you are one of the latter, just hit next page to skip right over this recipe, I understand!
The first time I went to make this recipe, I had to make a quick batch of my mayo since I didn’t have any left in the house … that set me back a few hours as the mayo ingredients had to come to room temperature before I could make it … but making a batch of mayo is pretty damn cool if you’ve never done that before! Nothing taste better than homemade mayo with a mere 5 ingredients!
Ok, back to the star of today’s blog … Blue Cheese Dressing … here’s how I make it and it’s a keeper!
1 cup of mayo
1/2 cup of sour cream
2 tbs of dried, minced onions
1/2 tbs garlic powder
1 tbs of lemon juice
1/4 cup dried parsley
1 tbs of white vinegar
1/2 cup blue cheese, crumbled (rough chop is fine, just don’t make it too chunky)
salt and pepper as needed (I never needed the salt as the cheese is salty enough)
Milk to thin out as needed
Dump everything in a medium size bowl EXCEPT the milk. Whisk all together.
Add a touch of milk to thin a little if desired. Cover and put in fridge for about an hour.
After an hour, take out and give a quick whisk again. You will most likely need to add milk to thin it out a little. Mine was way thick each time and I used up to a 1/2 cup of milk to thin it out.
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