Blue Cheese Dressing # 2
Submitted by aydrianashavese
Thick, chunky blue cheese dressing made with cream cheese, sour cream, scallions, garlic, and a kick of hot sauce. Big crumbles of blue cheese in every bite. Steakhouse-quality, homemade in 10 minutes.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
10 minIf you’ve been settling for the thin, watery blue cheese dressing from the bottle, it’s time to stop. This one is thick, tangy, and loaded with real chunks of blue cheese.
Cream cheese and sour cream get blended smooth with scallions, garlic, vinegar, Worcestershire, and a dash of hot sauce. Then you fold in crumbled blue cheese without over-mixing, so you get those big, pungent bites scattered throughout.
It clings to wedge salads, makes buffalo wings weep with joy, and turns a simple burger into something worth talking about.
Chef Tips
- Let the cream cheese come to room temperature before blending so the dressing stays smooth
- Don’t over-mix after adding the blue cheese. You want visible chunks, not a paste
- Use a strong, aged blue cheese like Roquefort or Stilton for the boldest flavor
- Keeps in the fridge for up to a week and actually improves after a day or two
Ingredients
Directions
Purée all, except cream cheese and blue cheese, in processor until smooth.
Combine this mixture with room temp cream cheese.
Add blue cheese without combining too throughly so large chunks remain intact.
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