Prep 10 mins
Cook 2 hrs
This is the blue cheese dressing they made at a greek restaurant I used to work for. The chef there told me it was from the Palmer House in Chicago. It is really good on a lettuce wedge, for dipping ruffle chips, and for buffalo wings. You can use light mayo and sour cream but it's better with plain.
- Combine ingredients and refrigerate 2 hours or longer.
This made a good dip for our coffee time at church. We served it with a tray of vegetables. I didn't add extra garlic just used the full amount. Made for 2014 Favorites.
Beside being super simple to make, this earns 5 stars for flavor! I served this as a dip with crudite, and it was just gobbled up. If to be used as dressing, I think it could be thinned out a tad bit more, as it is very thick. I did use 1-1/2 t. garlic powder, which punched up the flavor for sure! Thanks for sharing this keeper. Made for Spring PAC 2014.