Hey there! So, there’s this blue cheese dressing recipe I absolutely adore, and let me tell you, it’s a game-changer. I remember the first time I made it—my family wouldn’t stop raving about it. My cousin, who practically hates salads, actually asked for seconds (and trust me, that’s saying something). I mean, who doesn’t love a good creamy dressing?
Why You’ll Love This
I whip up this dressing when I want to impress with minimal effort. My family goes bananas for this (I mean, in a good way) because it’s creamy, tangy, and downright delicious. Plus, it’s perfect over a crisp salad or drizzled on some wings. I used to think making my own dressing would be a hassle, but I was wrong—actually, it’s super easy!
What You’ll Need
- 1 cup mayo – I sometimes use Greek yogurt when I’m feeling a bit health-conscious.
- 1/2 cup sour cream – My grandma always swore by the full-fat version, but you do you.
- 1 tablespoon white wine vinegar – Apple cider vinegar works in a pinch!
- 1/4 cup milk – Any type will do, though I lean towards whole milk for richness.
- 1 cup crumbled blue cheese – The stinkier, the better, but any will do in a pinch.
- 1 teaspoon garlic powder – Adjust to taste. I sometimes sneak in a fresh clove if I’m feeling fancy.
- Salt and pepper to taste
Directions: Let’s Do This!
- Start by mixing the mayo and sour cream in a bowl. I usually use a wooden spoon, but feel free to use whatever you’ve got handy.
- Add in the vinegar, milk, and garlic powder. Stir it up until it’s all combined and smooth. Don’t worry if it looks a bit thick, it’ll loosen up once you add the cheese.
- Fold in the blue cheese crumbles. This is where I sneak a taste—a little quality control never hurts, right?
- Season with salt and pepper. Adjust to your liking. I find a bit of extra pepper enhances the flavor.
- Chill in the fridge for at least an hour before serving. Or… if you’re like me and can’t wait, just dive right in.
Notes
I’ve learned from experience that letting the dressing sit in the fridge for a bit really helps the flavors meld together. But, if you’re short on time, no biggie, it’s still tasty!
Variations
I tried adding a bit of honey once — thought it might balance the tang. Spoiler alert: it wasn’t my best idea. But hey, if you like a sweet kick, go for it. Also, a dash of hot sauce can really spice things up.
Equipment
If you don’t have a whisk, no worries! A fork works just fine, though it might take a bit more muscle.
Storing Your Dressing
Store in an airtight container in the fridge. It should last for about a week, though honestly, in my house it never lasts more than a day!
How I Serve It Up
I love pouring it generously over a wedge salad with bacon bits and cherry tomatoes. It’s also a hit at BBQs—wings, anyone?
Pro Tips (From My Mishaps)
I once tried rushing the chilling time and regretted it because the flavors hadn’t fully mingled. It’s worth the wait!
FAQ
Can I use low-fat ingredients? Sure thing! Though I’d say the full-fat version is richer and more satisfying.
Can I freeze this? I wouldn’t recommend it—freezing can mess with the texture. Trust me, I’ve tried.