Prep 5 mins
Cook 0 mins
This recipe was found via a web search for a really good blue cheese salad dressing. Yum!
- 1 cup mayonnaise
- 2 tablespoons buttermilk
- 1 tablespoon crumbled blue cheese
- 1⁄8 teaspoon fresh coarse ground black pepper
- 1⁄8 teaspoon onion powder
- 1⁄8 teaspoon garlic powder
- Mix all ingredients together by hand in a small bowl until smooth.
- Cover and chill for 30 minutes before serving.
OMG!!!!! I love this! I've been making it now about once a week and taking salads daily in my lunch for about a month now. I do use a little more garlic powder, lowfat mayo, double the crumbles and make my own buttermilk by adding 1T. of white vinegar to 1c. of milk and let set on the counter for 5 minutes, this cuts on the cost of making this recipe as much as I do. I am making this in larger batches now and using more of the bmilk to get it a little creamier. My thanks to whomever posted this!!!!! I don't have to buy Marzettis anymore.
This recipe was created by Todd Wilbur for his book "Top Secret Restaurant Recipes 2" (Penguin/Putnam)
Just noticed my 21 mo added this to my cookbook pressing buttons, and I'm so glad she did! Don't want to lose this one. I made it with a Roquefort that my husband got at Trader Joe's and my hands are going to smell like stinky cheese for a week, but it's worth it. I can't wait until the flavors come together for dinner tonight. Going to serve this with buffalo chicken fingers. Thanks for the great recipe! I used mayonnaise I made myself... There's a great recipe for that on here by Lennie.