Tuesday, February 4, 2014

Creamy Blue Cheese Dressing

I was hoping to bring you guys a post on Buffalo Wings today. Unfortunately, we ate them all. Fast. I hate when that happens. Next time friends, next time. Buffalo wings are only as good as their dipping sauce, however, and I did manage to document my blue cheese dressing. Which, I might add, is better on a whole heck of a lot more than wings.

4 years ago, when the hubby and I were celebrating our first Super Bowl together as a married couple, I first decided to make a homemade blue cheese dressing. I don't remember what recipe I used, but the dressing was so gross. It had huge chunks of blue cheese in it, and I don't mean that in a good way. I decided to take an immersion blender to it. Rookie mistake. Literally. The second I turned the blender on the dressing seemed to explode. There was dressing everywhere, blue cheese splattered on the ceiling. In my eyelashes. And on my Uggs, which at the time were brand-new. I yelped and ran upstairs to clean the poor Uggs, which in my new owner-dom I hadn't managed to waterproof yet. Not that waterproofing would have helped against an oily dressing, but moving on... I did manage to get the dressing off my Uggs. They are still alive to this day. The dressing was another story. It was chucked, and off I went to Winco to feverishly look for a container of commercially prepared dressing. On Super Bowl Sunday. 30 minutes to kick-off. What a day.

FYI- I did make it home for kick-off that fateful year WITH dressing in hand.

The moral of the story? Make your dressing ahead of time, or at least try your recipe before the big day. This recipe is tried and true, and good on veggies, salads, crackers, and of course, wings! To my mind, this is exactly what blue cheese dressing should taste like. The recipe makes quite a bit of dressing, I'd cut the recipe in half if you just want to keep it in the fridge for munching or salads. I've found it stays good tightly sealed in the fridge up to 2 weeks.

Happy Tuesday! 


1 cup mayonnaise
1 cup sour cream
1 1/2 tbsp dried parsley
4 ounces blue cheese, crumbled
1 tsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp garlic powder


1. In a food processor, combine all ingredients. Pulse to get desired texture. Add more salt or pepper to taste. Chill in fridge until ready to serve. Store in an airtight container in fridge for up to 2 weeks.

Recipe adapted from Allrecipes.com.


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