Blue Cheese Dressing

From: Charlie Rush

On Oct 3, 2008

LikeItLoveIt - This dressing is absolutely great! I had no sour cream, so I added buttermilk, instead. Fresh garlic and Dijon mustard are always in my kitchen, so they were also used.

From: Chef #865529

On Aug 24, 2008

This dressing really is the best. I absoultely love it.

From: ~*~Gold Medal Flower~*~

On Jan 4, 2005

After reading the reviews of this, I knew I had to try it being a blue cheese lover. At the deli counter trying to decide which blue cheese to buy, a sudden whim came over me to buy Roquefort instead. I know, I know, I'm sorry I essentially I changed this recipe, but with a very similar cheese, and the results were OUTSTANDING! Followed the rest of the recipe to a T and this is simply the BEST Blue/Roquefort Cheese Dressing I've ever had or made. DH thought he'd died and gone to heaven! Thank you so much! I know it's becoming cliche to say I will never buy store bought again, but I mean it!!!

From: highcotton

On May 30, 2004

Last week, I made this dressing and gave it to my oldest son (a blue cheese fanatic who wouldn't touch the sto' bought stuff and turns his nose up at what most restaurants offer.) After letting it chill overnight as instructed — which is an absolute must, btw! — he called to say it was as good as any he'd ever eaten! Wanting to taste it myself before rating, I made it again. Because of his rave review, I bought an expensive block of Danish cheese instead of the 'house brand' (Blue Cave) I'd used the first time. The flavor was fabulous, but it was waaaaay too salty. I'm not knowledgeable enough about cheeses to know if salt content varies according to brand, or if better-quality blue cheese is automatically saltier, or what....but I wanted to warn you that it's a good idea to read the labels and compare on the front end! I added more sour cream and mayo, in the same proportions as the original amounts, and that corrected the seasoning problem. I also added a good bit of milk, which corrected the consistency problem. Bottom line, though, is that this is a superb recipe that's worth any 'fiddling' you have to do!!