Tangy Blue Cheese Dressing Recipe

Tangy Blue Cheese Dressing Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Caramelized onions add a depth of flavor you won’t find in a store-bought dressing. As a sandwich spread, crostini topper or celery dip, keep this mixture on hand to add zip as needed. —Alisha Goins, Sabin, Minnesota

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Tangy Blue Cheese Dressing Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tangy Blue Cheese Dressing Recipe

Prep: 10 min. Cook: 35 min.

Yield: 20 Servings

10 35 45

Ingredients

1 cup chopped sweet onion
2 teaspoons canola oil
1 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream
1/2 cup buttermilk
1 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/2 cup crumbled blue cheese

Directions

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

Nutritional Facts 2 tablespoons equals 70 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 156 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.

Originally published as Tangy Blue Cheese Dressing in Healthy Cooking April/May 2012, p32

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Tangy Blue Cheese Dressing

Tangy Blue Cheese Dressing

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Apr. 19, 2012 by mfl

I'm giving this 3 stars only because it tastes good, but after 5 days in the refrigerator, the consistency changed from nice and creamy, to being similar to the buttermilk used, very 'liquidy'... very disappointing.