Some folks worry about blue (bleu?) cheese being gluten-free, as the penicillium mold that makes blue cheese blue was originally cultured on bread. We buy BelGioioso brand crumbly Gorgonzola as it is gluten-free, delicious, and cheap as dirt at Costco.
Ranch is a little too bold and bright for my tastes in the winter, so I make this easy four ingredient blue cheese dressing especially in the winter when I’m craving comforting creamy, easy flavors. You can make it as smooth or as chunky as you like by changing how you add the cheese. All at the beginning for smooth or half at the beginning and half at the end for chunky. If you like a thin dressing for salads, use undrained yogurt or dairy kefir. If you want a thicker dressing for dipping veggies, use the drained stuff.
- Place all ingredients in small food processor or blender. Pulse until desired consistency.