Blue Cheese Salad Dressing
A tangy salad dressing with an intense blue cheese flavor. Cottage cheese and cream cheese add a thick, creamy texture that clings to your salads.
Servings: 1 -1/2 cups
Ingredients
- 8 ounces cream cheese softened
- ½ cup whole milk cottage cheese
- 4 ounces blue cheese
- 1 cup buttermilk regular, not low-fat
- 2 tablespoons white wine vinegar
- 1 teaspoon old spice mustard or whole-grain mustard
- 2 clove garlic
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh ground pepper
Instructions
- Put everything into the blender and process until smooth. If you like a chunky texture, add crumbled blue cheese after the processing. Pour into a container and refrigerate for 1 to 2 weeks. Makes about 2 cups.
Notes
- When buying the blue cheese, buy a wedge or block of it and not the packaged crumbles.
- Whole-milk cottage cheese and buttermilk is recommended
- For a chunky texture, use a fork to break off chunks from the wedge and add after the dressing has been blended.
- Keep refrigerated in a lidded jar for up to 2-weeks
Nutrition
Serving: 2tablespoons | Calories: 125kcal | Carbohydrates: 3g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 302mg | Sugar: 3g
