Time 3h20m Yield 12 Number Of Ingredients 11 Steps:
Place mayonnaise, sour cream, and buttermilk in a bowl. Add garlic, black pepper, dry mustard, salt, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly. Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn’t clump. Cover bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors.
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 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 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 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 4 servings Number Of Ingredients 5 Steps:
Mash softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Season with salt, pepper, and cayenne pepper.
Time 3h10m Yield 21 Number Of Ingredients 4 Steps:
Reserve 1/3 cup of the blue cheese. In small bowl, mix remaining blue cheese and the cream cheese until well blended. Stir in mayonnaise and half-and-half until creamy. Stir in reserved 1/3 cup blue cheese. Cover and refrigerate at least 3 hours to blend flavors. Store covered in refrigerator.
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 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 20m Yield 1 cup, 4 serving(s) Number Of Ingredients 8 Steps:
In a small mixing bowl, beat together the oil and mayonnaise until completely blended. Add the lime juice and beat some more. Add vinegar and beat again. Stir in sour cream, blue cheese, salt and hot sauce. Serve over your favorite salad. Will keep in the refrigerator for several weeks.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Combine all the ingredients together in a food processor until smooth and creamy. Served chilled.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes. Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice. Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble. For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl. Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper. Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.
Time 15m Yield 1-1/2 cups. Number Of Ingredients 12 Steps:
In a small bowl, whisk the first 11 ingredients until blended. Stir in blue cheese. Cover and refrigerate until serving.
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 5m Yield 3/4 cup dressing Number Of Ingredients 8 Steps:
Mash blue cheese and buttermilk in a small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients. ADD Salt and Pepper to taste. Can be refrigerated up to 14 days.
