This dressing is delicious drizzled on salad greens, as a dip for raw veggies & hot wings, or as a condiment for burgers and sandwiches. Versatile, healthy, and good!
1/2 cup strained, lowfat Greek yogurt
1/4 cup lowfat buttermilk
1/4 to 1/2 cup blue cheese crumbles (Stilton Blue recommended), divided
1 tablespoon white wine vinegar
1 tablespoon mayonnaise
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 tablespoon minced fresh chives
Set aside 1/4 cup of blue cheese crumbles. In a blender, combine remaining 1/4 cup blue cheese crumbles with all of the other ingredients. Blend in short bursts until well combined and no large blue cheese chunks remain. Pour dressing into serving bowl or storage jar. For a chunky dressing, stir in remaining 1/4 cup blue cheese crumbles (optional). Chill for at least 4 hours before serving; best if made the day before. Will keep refrigerated for up to the expiration dates on the yogurt, buttermilk, and mayo.
SERVING SUGGESTIONS: --Drizzle on any salad greens. --Mix with shredded cabbage and carrots for a different take on cole slaw. --Use as a dip for raw veggies or hot wings. --Use as a condiment on burgers and sandwiches, even barbecue pulled pork. --Apple, Blue Cheese, and Walnut Salad - Drizzle this dressing over sliced apples and sprinkle with chopped walnuts. --Creamy English Cucumber Salad - Thinly slice 2 English Cucumbers, sprinkle them with 1 tablespoon of salt, mix, and let stand in a colander for 30 minutes (this releases their liquid so the salad isn't too watery). Blot the cucumbers dry with paper towels. Add 1/4 cup additional buttermilk to this dressing recipe for a thinner consistency. Then add the cucumbers. Let marinate for at least 4 hours or overnight.
NUTRITIONAL INFORMATION (per tablespoon of dressing made with 1/4 cup blue cheese crumbles): 29 calories, 1.9g fat, 1.9g carbs, 1.2g protein, 0g fiber; Weight Watchers PointsPlus: 1