I grew up turning my nose up at a lot of food. I have no doubt that my mom’s would head spin with frustration at me and I’m sure she wondered whose child I actually was. Blue cheese, in any form, was certainly one of the foods I couldn’t run from fast enough but in the past couple of years, since my love for anything buffalo has grown, so has my appreciation for blue cheese. If you had asked me when I started Smells Like Home, nearly 6 years ago, if I had planned to share a blue cheese dressing with you, I truly would have shuddered at the thought.
And in spite of the fact that I recently made that buffalo chicken salad with creamy avocado ranch dressing, this blue cheese dressing would have been a perfect topper for it in place of the ranch. I just so happened to make this as a dip for some buffalo chicken eggrolls and it was a stellar way to dunk that buffalo goodness. Thick and creamy, the way I imagine a good blue cheese dressing should be…those eggrolls made good work of this dressing. So a classic blue cheese dressing this is, and certainly a keeper for the grown-up me.
This dressing is best used on the day it is made. While thick and creamy when we ate it, even an overnight in the refrigerator turned mine super watery – I don’t know what happened to it! It only takes a couple minutes to whip up in the food processor so make as close to when you need it as possible.
- ½ cup well-shaken buttermilk
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- ¼ tsp Worcestershire sauce
- 1 small garlic clove, minced
- ¼ tsp salt
- 1/8 tsp black pepper
- 2 oz crumbled firm blue cheese (1/2 cup) – I used Roquefort
- 2 tbsp finely chopped fresh chives
- Place the first 7 ingredients in the bowl of a food processor and process until blended. Add the blue cheese and pulse until the crumbles break up but the dressing still remains chunky. If you want it smoother, pulse the dressing a couple extra times. Transfer to a bowl and stir in the chives. I actually threw them in with the other ingredients by mistake but it turned out fine anyway. Top with some extra blue cheese crumbles if you have some left over.
source: adapted from Smitten Kitchen