INGREDIENTS:
1 cup sour cream
1/2 cup cultured buttermilk
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon granulated garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
5-6 ounces blue cheese, and more if desired
METHOD:
In the jar of a blender or food processor bowl, place sour cream, buttermilk, mayonnaise, lemon juice, Worcestershire sauce, granulated garlic, Dijon mustard, salt, pepper, and HALF of the blue cheese, breaking the cheese into small chunks before adding it to the blender or processor. Blend or process the mixture until creamy.
Divide the remaining blue cheese in half. Add one half to the processor and pulse a few times just to mix it in while still retaining some texture.
Taste and adjust seasonings, if necessary. Transfer the dressing to a clean jar and add the remaining blue cheese crumbles to the dressing. Stir to combine. Refrigerate until needed.
The dressing will last up to 10 days.
Classic Salad with Blue Cheese Dressing
INGREDIENTS:
Mixed salad greens
Cherry tomatoes, halved
Sliced cucumber
Sliced red onion
Crumbled bacon (optional)
Croutons (optional)
Additional blue cheese (optional)
METHOD:
Place salad ingredients in a large bowl and toss. Drizzle the chilled blue cheese dressing generously over the salad just before serving, or serve it on the side for individuals to dress their salads according to their preference.
Finish the salad with additional crumbled blue cheese and freshly cracked black pepper before serving.
