There are two type of recipes in my kitchen. Some are just the day-to-day meals I make but don’t blog about, like that boring peanut butter sandwich I ate yesterday. And then there are the blog-worthy recipes that I think you’d like to read about and hopefully find helpful. This dressing falls right in between.
I was a bit hesitant to share this with you, mainly because bottled blue cheese dressings are so convenient and there are many varieties available to suit your preferences- low carb, low cal, chunky, smooth. The truth is, I’m guilty as charged for buying the bottled dressings. But when I do have the time, I like to make my own to control the quality of ingredients, especially the type of blue cheese used in the dressing. Blue cheese is not my favorite among all the cheeses out there, since I find it too assertive for my palate. When it is in a creamy dressing form, however, the pungent aroma is toned down by the addition of buttermilk and sour cream, and the flavors become much more pleasing. I’d eat two dozens of hot wings (like these) just to smother them with this dressing!
This recipe is from The Joy of Cooking, which to date has never led me astray. I used Gorgonzola Dolce, a relatively mild and sweet blue cheese. If you prefer something stronger, try Stilton or Roquefort. Keep tasting different varieties until you find one that works for you!
Since I wanted to get back on the healthy track this week, I served it with a wedge of lettuce. By the way, I learned that when a salad only has lettuce, it is called a honeymoon salad. Let us alone. Get it?
I may have added some bacon bits. Hey, don’t judge.
Blue Cheese Buttermilk Dressing
Adapted from Joy of Cooking
(Yields 1 ½ cups)
¾ cup buttermilk
¼ cup sour cream
¼ cup blue cheese, crumbled
1 tbsp fresh chives, finely chopped
Salt and pepper, to taste
Puree buttermilk, sour cream, blue cheese in a food processor or blender. Transfer to a bowl and stir in chives. Thin, if necessary, with additional buttermilk or water. Taste and adjust seasonings.
Use immediately or cover and refrigerate.
*If you want to lighten up this dressing, feel free to substitute with reduced-fat buttermilk and non-fat sour cream.
*You can serve this as a dip with crudités or as a sandwich spread. Just reduce the amount of buttermilk for a thicker consistency.