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Blue Cheese Dressing

By , from the Culinate Kitchen collection
Total Time 10 minutes


I’ve added low-fat yogurt to lighten up this creamy dressing; the ratio is one part each of sour cream, mayonnaise, and yogurt.

If you can find Rogue Creamery's Smokey Blue cheese, by all means use it; it adds a wonderful smoky, almost baconesque flavor to the dressing.

This dressing is delicious over crisp salad greens (Romaine or iceberg), ripe summer tomatoes, and grilled steak — preferably all served together on the same plate.


½ cup sour cream
½ cup plain low-fat yogurt
½ cup mayonnaise
2 Tbsp. lemon juice or cider vinegar
1 garlic clove, minced
8 oz. creamy blue cheese, such as Roquefort
~ Freshly ground black pepper


  1. In a medium-size bowl, whisk together the sour cream, yogurt, mayonnaise, lemon juice or vinegar, and garlic until smooth.
  2. Crumble in blue cheese, breaking up the larger chunks into smaller pieces. (If you like a chunkier dressing, yielding more bites of blue cheese rather than an overall blue-cheese flavor, break the cheese into bigger pieces.)
  3. Season to taste with black pepper and drizzle over crisp salad greens, ripe sliced tomatoes, and freshly grilled steaks.

This content is from the Culinate Kitchen collection.

There is 1 comment on this item
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0% recommend this recipe
1. by Laura Parisi on Mar 22, 2009 at 12:01 PM PDT

I made this dressing without the yogurt or garlic but with 2 scallions thinly sliced (and fresh lemon juice instead of vinegar). The most important part is to refrigerate for about 4 hours before using—the flavors need time to marinate. so yummy!

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