Must-Have Blue Cheese Dressing

Just keep in your fridge at all times for maximum happiness

When I was a kid we would visit restaurants with salad bars every Friday night. I loved them because there was always a large chilled bowl of blue cheese dressing waiting for me at the end of the line. I would pile a plate with iceberg lettuce and then load up on about 2K calories of thick blue cheese dressing. That was my dinner.

30 years later I can still taste that amazing blue cheese dressing. Unfortunately, my metabolism isn’t the same, and salad bars are a thing of the past, but that won’t stop me from having blue cheese dressing in my fridge at all times for a quick dip.

Unlike the blue cheese dressings of yesteryear, this recipe is a bit lighter with zippier flavors, but the power of blue cheese still remains.

Many people don’t like blue cheese, so I suggest replacing the blue cheese with freshly grated parmesan or any other cheese. While it may change the overall flavor, the rich creaminess is what we are looking for.

A tip: I highly suggest crumbling your own cheese directly from a hunk. Roquefort, Blue Cheese, and Stilton are all varieties that will work.

Best Blue Cheese Dressing:

• 1/2 cup buttermilk

• 1/4 cup milk

• 1/4 cup white balsamic vinegar

• 1 lemon zested and juiced

• 1/2 cup sour cream

• 1/2 cup homemade mayo

• 1 tablespoon honey

• 2 garlic cloves minced

• 1 tablespoon minced parsley

• 2 tablespoon minced shallot

• Salt and Pepper to Taste

• 8 ounces blue cheese (set aside until after pureed)

Combine all of the ingredients in a bowl and whisk until fully combined. Fold in the blue cheese at the end. Allow this to sit in the fridge for at least 8 hours to let the flavors combine.