Bleu Cheese Dressing Recipes

Steps:

• In a mixing bowl, combine first 6 ingredients and blend 2 minutes at low speed. Add mayonnaise and blend 1/2 minute at low speed, then increase speed to medium and blend an additional 2 minutes. Slowly add bleu cheese and blend at low speed no longer than 4 minutes. Refrigerate for 24 hours before serving.

Steps:

• Reserve 1/3 cup of the blue cheese. In small bowl, mix remaining blue cheese and the cream cheese until well blended.
• Stir in mayonnaise and half-and-half until creamy. Stir in reserved 1/3 cup blue cheese. Cover and refrigerate at least 3 hours to blend flavors. Store covered in refrigerator.

Steps:

• whisk or blend all items till cheese is in small chunks.
• let sit a short time before eating to let the flavors set.

Steps:

• 1. In a small bowl, mash bleu cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese.
• 2. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended.
• 3. Season to taste with salt and pepper.

Steps:

• DIVIDE 4 ounces crumbled bleu cheese.
• COMBINE all of the WHIPPED DRESSING INGREDIENTS in a medium to large bowl: 2 ounces crumbled blue cheese, 1 cup mayonnaise, 2/3 cup sour cream, 1/4 cup buttermilk, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons red wine vinegar, 1/2 teaspoon kosher salt, 1/3 teaspoon sugar, 1/3 teaspoon Worcestershire sauce, 1 clove mashed garlic (use a garlic press).
• WHIP dressing ingredients with a hand-held mixer on low to medium speed until creamy.
• ADD the STIRRED DRESSING INGREDIENTS to mixture in bowl: 2 ounces crumbled blue cheese, 3 tablespoons snipped fresh baby dill, 1 teaspoon freshly cracked black peppercorns (or coarse ground black pepper).
• STIR mixture with a spoon until well combined (if a thinner dressing is desired you may add more buttermilk and adjust seasonings).
• POUR dressing into a resealable container or jar.
• SERVE with your favorite vegetables, salads or buffalo wings.
• REFRIGERATE unused portion up to 2 weeks in sealed container.

Steps:

• Put the Gorgonzola in a small mixing bowl and mash it with a fork. Add the sour cream, buttermilk, mayonnaise, white wine vinegar, Worcestershire sauce and black pepper and whisk to combine. Serve or store in an airtight container, in the refrigerator, for up to 1 week.

Steps:

• To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.

Steps:

• In a bowl, combine the first seven ingredients. Stir in the blue cheese. Cover and chill at least 2 hours. Store in the refrigerator.

Steps:

• In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.

Steps:

• In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Steps:

• In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.

Steps:

• Process all ingredients except blue cheese in food processor until smooth.
• Empty ingredients into bowl and mix in blue cheese. (You can also process the blue cheese in the food processor, but I like my dressing chunky.).
• Taste and adjust seasonings.
• Cover and refrigerate.