A quick and healthy blue cheese dressing that is not just for salads.
Last week we enjoyed this dressing as a dipping sauce for buffalo rosemary skewers because we all know how well blue cheese pairs with chicken and hot sauce.
- 4 ounces blue cheese crumbled
- 1/3 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
To a mixing bowl add the 2/3 of the blue cheese and buttermilk.
Using a fork, mash the blue cheese into the buttermilk until as smooth as possible.
Add the mayonnaise, white wine vinegar, Worcestershire sauce, salt and pepper and mix to combine.
Stir in the rest of the blue cheese crumbles.
Store in the refrigerator in a tightly sealed container for up to 1 week.