Blue cheese dressing is one of those things that I could eat with a spoon all by itself. But, that would be naughty, so I eat it most often on salad greens or as a raw veggie dip.
Some blue cheese dressings are too mayonnaisey for me. Most are very high in fat from the mayonnaise or sour cream or both. I fiddled around and came up with this healthier recipe. The base is lowfat Greek yogurt (super high in protein!) and lowfat buttermilk. I added a touch of mayonnaise--just enough to enhance the flavor without overpowering it.
I used Stilton Blue cheese, because it's the best blue cheese in my opinion. Also, because it's an English blue cheese and I was serving this on salad greens alongside my English Beef Pot Pies (see my post A Taste of Britain menu).
NUTRITIONAL INFORMATION (per tablespoon of dressing): 29 calories, 1.9g fat, 1.9g carbs, 1.2g protein, 0g fiber; Weight Watchers PointsPlus: 1
This recipe is so easy--just throw everything in a blender & give it a whirl. Here's how.
Step-by-step photos for making Stilton Blue Cheese Dressing with Yogurt.
Step 1. Assemble the ingredients: Strained Greek yogurt (I used 2% lowfat), blue cheese (Blue Stilton recommended), lowfat buttermilk, white wine vinegar, olive oil, worcestershire sauce, honey, mayonnaise, salt, pepper, fresh chives, garlic powder (oops, not pictured).
Note about the yogurt: Strained yogurt is thicker and will prevent your salad dressing from getting watery. Greek yogurt is already strained. I used the Fage brand, because it is particularly thick and creamy; however, it is more expensive than unstrained yogurt. It's easy to strain your yogurt yourself; here's how.
Step 2. Mince the chives.
Step 3. Crumble the blue cheese.
Step 4. Throw everything in a blender.
Step 5. Give it a whirl. Done!
Step 6. The result is a smooth, creamy dressing. If you want it chunky and with a stronger blue cheese taste, pour the dressing from the blender into a bowl or jar, and stir in some more blue cheese crumbles. That's what I do. I like it chunky.
Step 7. Put it in the fridge for at least 4 hours before serving. Those flavors need to get acquainted for awhile. It's even better if you make it the day before. Check the expiration dates on the yogurt, buttermilk, and mayo to determine how long this will keep in the fridge.
I really and truly can eat it with a spoon. Yum!
This dressing makes so many things better. Here are a few things to try:
Check out my tasty salad recipe that uses this dressing:
Make it a yummy day!
Other salad dressing recipes that may interest you:
Hi, I'm Monica...
Thanks for stopping by! This is a place to chat about the good things in life with a focus on fun, easy, healthy recipes and an occasional yummy splurge thrown in.
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