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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.

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SirWalterWhite July 07, 2013

This recipe was created by Todd Wilbur for his book "Top Secret Restaurant Recipes 2" (Penguin/Putnam)

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tsrweb March 23, 2011

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.

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Queen Roachie December 17, 2009

This was fantastic!!!!!! I used light mayo and light buttermilk, which made it a bit runny, so I added more crumbled blue cheese. Outstanding, delicious and lasts about a week in tupperware in the fridge. Thank you!!!!! No more bottled dressing for me!

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debberd2 June 30, 2009

I thought this was great! I have been using both as a dressing and a veggie dip. I am a blue cheese lover so I probably added about 3 T. instead of just 1. I loved that I had everything on hand. I also grated 1 clove of garlic into it to up the garlic flavor!

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JD's K9 Queen January 10, 2009

I really enjoyed this. I made it with Outback Kookaburra wings, and it was a great night!

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JLBurnell March 16, 2008

I've been making this dressing for a long time....It's my favorite.

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Chef Petunia January 19, 2008

Out of the world wonderful. So easy, had everything on hand. I followed this exactly except I doubled the blue cheese too, since I am a blue cheese hoarder. Other then that, I could of easily eaten the whole bowl. I added a bit of course salt at the end, and it was oh so good! Thank you Impera_Magna!

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Andi of Longmeadow Farm January 13, 2008

Fab Recipe! I doubled the Buttermilk for more Tangyness and Doubled the Blue Cheese (I could eat Blue Cheese by itself!) Dan

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toolman84 June 21, 2007

Great dressing. I tripled the blue cheese and upped the garlic a bit. This is really good. I will be using it on hamburgers as well as salads, as a raw veggie dip; it's versatile. Thanks IM for a nice salad dressing (and dip).

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Kathy228 January 18, 2008
Outback Blue Cheese Salad Dressing - Copycat