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Prep time
10 minutes
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makes
2 cups
Author Notes
The Test Kitchen has been engaged in a fierce debate recently over which creamy, mayo-based dressing reigns supreme: Is it Blue Cheese, or is it Ranch? It should be obvious already that I’m team Blue Cheese. This recipe is my go-to when it comes to iceberg-based salads and, of course, buffalo wings. I prefer a rich, mild blue cheese like Danish Blue or Gorgonzola and always try to crumble it myself. I also call for a little buttermilk which helps to loosen the consistency and add a subtle tang. This should last up to a week in the fridge.
—Noah Tanen
Ingredients
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4 ounces
blue cheese
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2/3 cup
sour cream
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2/3 cup
mayonnaise
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1/4 cup
buttermilk
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1/2 teaspoon
garlic powder
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1 tablespoon
fresh parsley, chopped
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1 tablespoon
fresh dill, chopped
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1 tablespoon
lemon juice
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Salt and pepper to taste
Directions
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Crumble the blue cheese into a medium bowl and add the sour cream, mayonnaise, buttermilk, garlic powder, parsley, dill, and lemon juice. Mix to combine and season to taste with salt and pepper. Transfer to a lidded container and refrigerate for at least an hour before serving.
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