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Ingredients
- ¼pound blue cheese, crumbled, about two-thirds cup
- ½teaspoon finely minced garlic
- ¼cup finely chopped chives
- 1cup mayonnaise
- 1cup sour cream
- ¼cup milk or water
Nutritional analysis per serving (6 servings)
416 calories; 43 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 18 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 5 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients in a mixing bowl and blend well.
Private Notes
Comments
Does anyone know if I could replace 1 cup of either the sour cream or mayo for yogurt without destroying the taste? I’m not actually a fan of blue cheese, but my family is wild for it, and i’d love to make a healthier version for them...
Such a fan of this dressing--why have I not thought to make this before now? We've done this properly before, but, tonight, I did a cursory crumble of the blue cheese, chopped the garlic, cut the chives into quarters and threw it all in the blender--I'm here to report that it was perfect. Caveat: we don't add the sour cream because of some allergies in the family, but I can only imagine it would make the dressing even better.
I made this last week for a big dinner salad and it was good. However, next time I'll double the amount of grated garlic and add fresh black pepper and some lemon juice to get the right amount of "tang".
I used plain Greek 2% yogurt to cut back on the mayonnaise. I also added 1 tbls of cider vinegar and lots of ground pepper. Next time I would use less mayo/yogurt /sour cream to amplify the blue cheese
Easily the best blue cheese dressing I’ve ever had. We are lucky if it makes it to the dinner table after everyone sneaks a taste on everything from celery sticks to potato chips. More black pepper is the only change I’d recommend.
Made a half recipe, swapped whole milk Greek yogurt for sour cream, and onion and garlic powder instead of the scallions and fresh garlic. After it sat in the fridge for a day, it was great: better than the bottled stuff I get in the refrigerated section of the grocery store. Easy to tweak to your tastes too.