Blue Cheese Dressing

Blue cheese dressing on a green salad

Perfect for a winter green salad with carrots!

I hated salad and especially salad dressing as a kid and loathed them both straight on into adulthood. Then a wonderful thing happened. I got over it. I love creamy dressings especially – Caesar, ranch, and blue (bleu?) cheese chief among them. I’m still a little afraid of Thousand Island, but maybe I’ll get over that in the future, too.

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.

Blue Cheese Dressing makes 1 pint
3/4 c yogurt or dairy kefir (drained or undrained)
1 c mayonnaise
2 oz blue cheese (more or less to taste)
pinch garlic powder
salt & pepper to taste

  1. Place all ingredients in small food processor or blender. Pulse until desired consistency.

This post is a part of Freaky Friday on Real Food Freaks and the Probiotic Food Challenge on Real Food Forager and Make Your Own Monday on Nourishing Treasures, and Gluten Free Wednesdays!

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