Time 2h10m Yield 6 Number Of Ingredients 7 Steps:
Stir mayonnaise, sour cream, buttermilk, lemon juice, sherry, and garlic salt together in a bowl. Fold blue cheese through the mixture. Cover bowl with plastic wrap and refrigerate 2 hours.
Time 5m Yield 2 cups. Number Of Ingredients 8 Steps:
In a bowl, combine the first seven ingredients. Stir in the blue cheese. Cover and chill at least 2 hours. Store in the refrigerator.
Time 10m Yield 3 cups. Number Of Ingredients 9 Steps:
Place all the ingredients in a blender; cover and process until smooth. Store in the refrigerator.
Time 8h10m Yield 24 Number Of Ingredients 10 Steps:
Gather the ingredients. Whisk together the sour cream, mayonnaise, buttermilk, Worcestershire sauce, sugar, mustard, garlic powder, pepper, and salt. Once thoroughly mixed, stir in the crumbled blue cheese. Cover and refrigerate at least 8 hours before serving. Overnight is even better. Taste and adjust the seasoning with salt and ground black pepper if necessary. Serve with Buffalo wings, a salad, or steak. Enjoy.
Time 7m Yield 4 servings Number Of Ingredients 0 Steps:
Whisk 1/4 cup each buttermilk and crumbled blue cheese, 3 tablespoons reduced-fat sour cream, 2 teaspoons lemon juice, a dash of hot sauce, and salt and pepper to taste in a large bowl. Add 10 cups mixed salad greens and toss. Season with salt and pepper.
Time 5m Yield 1 cup Number Of Ingredients 6 Steps:
To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
Time 12m Yield 4 servings Number Of Ingredients 8 Steps:
Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth. Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.
Time 10m Yield 2 1/4 cups Number Of Ingredients 8 Steps:
In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.
Time 5m Yield approximately 1 cup Number Of Ingredients 5 Steps:
In a medium bowl whisk together the blue cheese, lemon juice and olive oil. Serve this over a spinach salad with rings of fresh red onion. Whisk in the sour cream and you’ve got a dip for buffalo chicken wings or celery sticks. Stir in the horseradish and the mixture makes a great spread for sandwiches.
Time 2m Yield 2 cups Number Of Ingredients 8 Steps:
Mix all the ingredients together. Chill in refrigerator at least 2 hours before using.
Yield Makes about 1 1/3 cups Number Of Ingredients 7 Steps:
In a blender or small food processor blend together the garlic paste, the mustard, the lemon juice, the vinegar, and salt and pepper to taste. With the motor running add the oil and blend the mixture until it is combined well. Add the sour cream, 3/4 cup of the cheese, and 2 tablespoons water, or enough to obtain the desired consistency, blend the dressing until it is combined well, and transfer it to a bowl. Stir in the additional cheese. The dressing keeps, covered and chilled, for about 1 week.
Time 10m Yield 6 Number Of Ingredients 8 Steps:
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
Time 5m Yield 1-1/3 cups. Number Of Ingredients 6 Steps:
In a small bowl, combine the yogurt, sour cream, lemon juice, garlic and pepper; whisk until smooth. Stir in the blue cheese. Serve over salad greens. Store in the refrigerator.
Time 10m Yield 1-1/4 cups. Number Of Ingredients 5 Steps:
In a bowl, combine all the ingredients; mix well. Cover and refrigerate until serving.
Time 5m Number Of Ingredients 5 Steps:
In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in blue cheese. Season to taste with salt and pepper.
Time 15m Yield 10 serving(s) Number Of Ingredients 13 Steps:
Combine mayonnaise, sour cream and buttermilk, mixing well. Add remaining ingredients mixing thoroughly. Must refrigerate for 24 hours before serving for best flavor.
Time P1DT30m Yield 8 Number Of Ingredients 13 Steps:
Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving. Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Time 20m Yield 24 Number Of Ingredients 10 Steps:
In a large bowl, whisk together the blue cheese, mayonnaise, sour cream, lemon juice, hot pepper sauce, Worcestershire sauce, parsley, honey, pepper, and salt. Chill until serving.
Time 5m Yield 2 cups, 10 serving(s) Number Of Ingredients 10 Steps:
Combine all ingredients and mix well. Store in covered container in refrigerator.
Time 10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Dissolve spices into vinegar, Worcestershire, and Tabasco. Combine with sour cream and mayonnaise. Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight. It is best served on Iceberg lettuce wedges.
Time 8m Yield 15 serving(s) Number Of Ingredients 7 Steps:
Blend lemon juice into milk [or use buttermilk if you have that on hand]. Mix mayo and sour cream and then add milk. Add finely minced garlic to taste [you can also leave this out]. Add a splash of Worcestershire, or more to taste. Add all the cheese you want, to taste [i always heaped in a lot of the best imported cheese i could find]. Refrigerate. This will keep in the refrigerator for a month, but it probably won’t last that long.
Time 10m Yield 2 cups. Number Of Ingredients 9 Steps:
In a small bowl, combine the first six ingredients. Stir in enough buttermilk to achieve desired consistency. Stir in blue cheese. Cover and store in the refrigerator. Serve with salad greens.
