- 2 ounces fat-free cream cheese
- 1/2 cup fat-free sour cream
- 1/2 cup reduced-fat mayonnaise
- 2 to 3 tablespoons fat-free milk
- 1/2 teaspoon ground mustard
- 1/8 teaspoon salt
- Dash pepper
- 1/4 cup crumbled blue cheese
- In a small bowl, beat cream cheese for 1 minute or until fluffy. Add sour cream; beat until blended. Add the mayonnaise, milk, mustard, salt and pepper; beat until well blended. Stir in blue cheese. Store in the refrigerator. Yield: 1-1/4 cups.
Originally published as Blue Cheese Salad Dressing in Light & Tasty December/January 2005, p46
Reviews for Low-Fat 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