Tangy Blue Cheese Dressing

Submitted by breezermom

"This is great on salad, as a sandwich spread, and as a dip for chicken wings. Different because of the carmelized onions. This is also good on top of crostini. From TOH, with minor adjustments by me."

 

• Ready In: 50mins
• Ingredients: 8
• Yields: 2 1/2 cups

ingredients

• 1 cup vidalia onions or 1 cup texas sweet onion, chopped
• 2 teaspoons canola oil
• 1 cup mayonnaise (may sub low fat, but flavor won't be the same)
• 1⁄2 cup sour cream (may use reduced fat)
• 1⁄2 cup buttermilk
• 1 teaspoon hot pepper sauce
• 1⁄4 teaspoon Worcestershire sauce
• 1⁄2 cup blue cheese, crumbled

directions

1. In a large skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, uncovered for 30 to 35 minutes or until the onions are golden brown, stirring occasionally. Set aside to cool.
2. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, pepper sauce and worcestershire sauce. Stir in the cheese and onion. Store in an airtight container in the refrigerator for up to 2 weeks.

Reviews

[Lavender Lynn]

We needed a blue cheese salad dressing for a brat recipe we were making. This recipe is delicious and easy. Next time we would cut down on the onions, my DH thought the onions were a little strong.

 

[ForeverMama]

This is a delicious tasting dressing! I sliced iceberg lettuce to the wedge-style, sprinkled bacon, black pepper, diced onion and drizzled breezers dressing overall and it was fab! Thank you Breezer for sharing!

 

[Susie D]

We liked the addition of the caramelized onions. They made for a unique spin on blue cheese, but didn't overpower the tang of the blue cheese. The dressing itself was thick, creamy, and tasty. Will make again!

 

[KerfuffleUponWincle]

Tangy and VERY tasty! I cut the recipe in half, used Gorgonzola, and only two tablespoons finely minced Vidalia onion. Tagged for Fall Rookie Recipe game ~ due 10/13.

 

[Cook4_6]

I made this dressing to top a wedge salad I was making for a dinner party, and it got rave reviews. Later in the week, I served it on the side of grilled chicken with buffalo wing sauce. Clearly a winner!