This heavy dressing is best served with a sturdy green like iceberg lettuce or romaine or as a dip for veggies. I like to use a good quality blue cheese such as Rogue River Creamery Caveman Blue Cheese, but a crumbly blue versus a creamy blue is what you are looking for. I use full-fat milk, sour cream, and mayonnaise, but you can adjust if you want. I personally don’t see the point in changing a thing.
Makes about 2 cups
Prep Time: 6 minutes
Total Time: 15 minutes
1/2 cup milk
1 teaspoon plus 1 Tablespoon white wine vinegar, divided
1 1/2 cups blue cheese crumbles (about 4-5 ounces)
1 Tablespoon minced fresh garlic
1/2 cup sour cream
6 Tablespoons mayonnaise
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1. Make Buttermilk: Pour milk and 1 Tablespoon vinegar into a medium mixing bowl and stir. Let set 1 minute.
2. Mash Cheese: Add blue cheese and garlic and mash the blue cheese with the back of a fork until it looks like cottage cheese.
3. Finish Dressing: Stir in remaining 1 tablespoon white wine vinegar, sour cream, mayonnaise, sugar, salt and pepper. Let rest 5 minutes. Stir again and serve. Enjoy!
