This recipe is similar to one used at restaurants in California's iconic North Woods Inn chain. North Woods Inn has been making its salads sing with this blue cheese dressing since the 1960s, much to the happiness of millions of Californians, who have been dining at these restaurants most of their lives. Try this quick and easy recipe and you'll never go back to bottled blue cheese dressing.
- 1 cup buttermilk
- 1 cup sour cream (or nonfat sour cream)
- 3 cloves garlic
- 1/8 teaspoon sugar
- 1/4 teaspoon Hungarian sweet paprika
- 1 teaspoon salt
- 3 tablespoons blue cheese
- In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt.
- Blend until smooth.
- Add blue cheese and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese.
- Refrigerate for 4 hours or more before serving to let flavors blend.
Other Uses for Blue Cheese Dressing
If you're a lover of blue cheese, it's probably one of your favorite dressings for green salads.
It goes especially well with red onion, so mix a few slices with romaine, green leaf, red leaf, endive, spinach or a mix of greens along with bacon bits for sensational salad.
But if you love the stuff, you probably would like to expand your blue cheese horizons. One tasty tip: The flavor of blue cheese especially enhances bacon and beef. Get creative with it on sandwiches and main dishes that include those two meats. Here are some other ways to use this rich and delicious dressing. (Some ideas courtesy of thewickednoodle.com and huffingtonpost.com.)
- Dip for Buffalo wings
- Condiment for Buffalo chicken sliders
- Dip for fries
- Condiment for flat-iron steak sandwich
- Roasted beets, walnuts and green leaf lettuce with blue cheese dressing
- Fresh green beans, cooked and chilled, with bacon bits, pecans, and blue cheese dressing
- Walnut and cranberry tea sandwiches on pumpernickel with thick blue cheese dressing
- Blue cheese potato salad with dressing substituted for mayonnaise
- Condiment for a burger, especially with bacon and red onion
- In scalloped potatoes
- On loaded baked potatoes
- As a steak sauce; especially good on rich rib-eyes or filet mignons
- Dip for hot, bread-style pretzels
- In pasta salad instead of mayonnaise
- In macaroni and cheese for a tangy twist
- Dip for roasted Brussels sprouts
- Dip for asparagus
- Dip for fresh green beans wrapped in bacon
- Make a Cobb salad into a sandwich with turkey or chicken breast, avocado, tomatoes, bacon and blue cheese dressing
- Doctor up a Buffalo chicken pizza with a dollop of blue cheese dressing
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||3 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|