I really like blue cheese salad dressing. My favorite way to eat it is on a classic “Wedge Salad.” My ideal wedge salad is a large wedge of iceberg lettuce with blue cheese dressing, blue cheese crumbles, and lots of bacon crumbles.

Blue cheese salad dressing has very few ingredients. One of the main flavors is garlic. If you are using fresh garlic, start with one clove. If you are like me and buy pre-peeled  garlic and store it in freezer, you may want to use 2 – 4 cloves depending on the size. No matter what kind of garlic you use, you will want to rub it with the salt to make a paste. This is crucial to avoiding large chunks of harsh garlic. The paste will mix throughout the dressing much better than minced garlic.

 

Blue Cheese Salad Dressing

1-4 cloves garlic** (If they are very small, use 4, if they are huge you may only even need 1, see not above)

½ teaspoon coarse sea salt

½ cup sour cream

1/3 cup blue cheese crumbles

4 teaspoons fresh lemon juice from one lemon

Milk to thin the dressing (optional)

 

Directions

Press the garlic through a garlic press onto a cutting board. Sprinkle the salt on top of the garlic and rub the garlic and salt together with the side of a chef’s knife or the back of a soup spoon. Continue rubbing the salt and garlic together until it forms a cohesive paste. (This allows it to distribute evenly in the dressing, so you don’t get a chunk of garlic.)

Add the garlic paste, sour cream, blue cheese, and lemon juice to a half-pint mason jar and stir well.

My family likes the dressing very thick. It is more like a dip. If you prefer a thinner consistency, add milk 1 tablespoon at a time until it reaches the consistency you like. The flavors will blend and mellow as the dressing sits. It keeps in the refrigerator about 1 week.

 

Buffalo Blue Cheese Dressing

Follow the Blue Cheese dressing recipe, except reduce the lemon juice to 1 tablespoon and add 1 tablespoon buffalo hot sauce (such as Frank’s RedHot Sauce, not Tobasco.)

 

Ranch Blue Cheese Dressing

Add 1 teaspoon dried dill weed to basic blue cheese dressing.

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