Prep 5 mins
Cook 5 mins
Now I am not a blue vein cheese lover, neither is the family really. But I was told this was delcious by the lovers of blue vein cheese, when I served it at a party with a crisp green salad.
- 8 chives
- 1⁄4 cup sour cream
- 125 g blue vein cheese
- 2 tablespoons mayonnaise
- 3 tablespoons milk
- 1⁄2 teaspoon prepared English mustard
- 1 teaspoon lemon juice
- Combine all the ingredients together in a food processor until smooth and creamy.
- Served chilled.
I scaled this down in half and made it to go with some raw veggies that I planned on having along side my potato soup at lunch. Went to the fridge and found 3 lonely mini sweet peppers and nothing else. So I actually used it to top my potato soup instead. The only thing I did differently was to blend it with a fork,,,mashing the large crumbles of blue cheese as I like my blue cheese dressing a little chunky. As for the recipe itself, I think I will cut back ever so slightly on the sour cream next time and add a pinch more mayo in its place as I found the sour cream taste stood out. Thanks for sharing your recipe. Made and reviewed for the AUS Christmas Reunion Tag Game 20012.
Creamy Blue Cheese Dressing...you make me so very happy. Made for #48 A-NZ.
Yum! I served over a wedge of iceberg lettuce and totally enjoyed! Lots of blue cheese flavor! Thanks! Made for Australian Swap March 2010.