Rich and Creamy Blue Cheese Dressing

americastestkitchen.com

Amy

2 ½ ounces blue cheese, crumbled (about ½ cup)

3 tablespoons buttermilk

3 tablespoons sour cream

2 tablespoons mayonnaise

2 teaspoons white wine vinegar

¼ teaspoon granulated sugar

⅛ teaspoon garlic powder

View Nutritional Information i

note: BEFORE YOU BEGIN

In a pinch, whole milk may be used in place of buttermilk. The dressing will be a bit lighter and milder in flavor, but will still taste good. We dressed a variety of different salad greens and found that delicate ones, such as mesclun and butter lettuce, became soggy under the weight of the dressing. Sturdy romaine and curly leaf lettuce were our two favorites. Remember that aggressive seasoning with salt and pepper is necessary because the dressing will be dispersed over the greens. In a pinch, whole milk may be used in place of buttermilk. The dressing will be a bit lighter and milder in flavor, but will still taste good. We dressed a variety of different salad greens and found that delicate ones, such as mesclun and butter lettuce, became soggy under the weight of the dressing. Sturdy romaine and curly leaf lettuce were our two favorites. Remember that aggressive seasoning with salt and pepper is necessary because the dressing will be dispersed over the greens.

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