This Creamy Homemade Blue Cheese Dressing is creamy and a little chunky. It is wonderful served over classic garden salad, iceberg wedge, as a snack with carrot and celery sticks or for Buffalo wings!
- 1/3 cup plain non-fat Greek yogurt
- 3 tablespoons mayonnaise
3 tablespoons non-fat milk
2 tablespoons white wine vinegar
1/2 teaspoon salt
¼ teaspoon pepper
1 tablespoon shallot
1/4 cup crumbled danish blue cheese
- Whisk Greek yogurt, mayonnaise, milk, vinegar, salt (*see note) and pepper in medium bowl until completely smooth.
- Add in shallot and blue cheese and whisk until desired consistency. Mash the blue cheese into the dressing with the whisk or a fork if desired.
This dressing can be stored in the refrigerator in a sealed jar for up to one week. Shake well before serving.
For a Smoother Consistancy
For a smoother consistency pulse the ingredients in a blender, mini-prep food processor or with an immersion blender to desired consistency.
Salt To Taste
Blue cheese is very salty on its own, so if you are salt sensitive, omit the salt and taste before adding in salt to taste.
- Serving Size: 2 tablespoons
- Calories: 63
- Sugar: 1 g
- Sodium: 262
- Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 2 g