About 25 years ago, after experimenting with recipes for a blue cheese dressing, I came up with this quick-to-make combination. I usually mix up a double batch because it never lasts long. It's also great as a dip for crackers, veggies or crusty breads, or instead of mayonnaise on sandwiches.
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 to 4 ounces crumbled blue cheese
- In a bowl, combine all the ingredients; mix well. Cover and refrigerate until serving. Yield: 1-1/4 cups.
Originally published as Creamy Blue Cheese Salad Dressing in Reminisce Extra April 2004, p52
Reviews for Creamy Blue Cheese Salad Dressing
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 11, 2008
"This was absolutely delicious. It was so simple to make and the flavor was wonderful - fresh and delicious. Thanks for sharing. I will never buy dressing again."