CREAMY AND CHUNKY BLUE CHEESE DRESSING

And yes I do have another blue cheese dressing recipe on this site and it is still one of our favorite dressings (Creamy Blue Cheese Dressing). But I recently found this amazingly delicious set of instructions by Chef John containing just the right amount of flavor difference to provide us with a new, but still perfect blue cheese dressing varietal. (Mr. C. and I consider blue cheese dressing to be our favorite way to add an enormous amount of calories to what would otherwise constitute a low fat, perfectly healthy bowl of vegetables, aka – a green salad.) (And yes I know the term “varietal” is usually only associated with wine, but I think the word is perfect in this case. My blog, my word!)

So what’s a girl to do when confronted with a new recipe that looks delicious? Well I can only speak for this “girl”, and I simply had to prepare it almost immediately! And I am so glad I did, because there is just nothing that rocks our world as much as a fabulous blue cheese dressing liberally topping crisp greens and assorted other veggies. Throw a few homemade croutons on top and you have two happy campers. (Speaking of happy campers, the pictures at the end of this post are of our trailer and the fabulous campsite we scored at Harris Beach State Park in Brookings, Oregon during our recent trailer trip. The 4 pictures after that are why we went on a trailer trip!)

But back to this recipe. Seriously, you must give this recipe a try if you are a blue cheese dressing epicure. There is simply nothing on the market that can compare. Thank you Chef John Mitzewich, wherever you may be.

½ c. mayonnaise
½ c. sour cream
½ c. buttermilk
¼ tsp. kosher salt, or more to taste
freshly ground black pepper
¼ tsp. dry mustard
¼ tsp. sugar
tiny pinch cayenne pepper, or to taste
½ tsp. Worcestershire sauce
1 small garlic clove
4 oz. finely crumbled blue cheese

Place mayonnaise, sour cream, and buttermilk into a bowl. Add salt, black pepper, dry mustard, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly.

Place about half of the mixture into a small food processor. Add the garlic clove and half of the blue cheese. Whirl until smooth. Pour the blended mixture into the remaining cream base and stir in the rest of the crumbled blue cheese. Adjust seasoning.

Cover bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to meld the flavors.