Blue Cheese-Buttermilk Dressing

My husband and I have been making this recipe for years now and it's one of our favorites. The only alteration I make is to leave out the green onions because I'm not a fan, but otherwise we stick close to the recipe. It's important to add the sugar because otherwise it's too sour. The sugar balances out the tartness. 

Good dressing, but very sour. Felt there was too much vinegar. I followed the recipe as written, but if I made it again would cut back on the vinegar.

Really, really good! Tastes great. As suggested by other readers I used greek yogurt. It was nice and thick! Even my boyfriend, who usually likes fattening blue cheese dressing, liked it! Will make this often!!

I love this dressing as an alternative to the 300+ calories per 2 T stuff. I have made it using regular non fat plain yogurt as well as low fat Greek yogurt and I like it both ways (with the Greek yogurt yielding a thicker dressing.) After making this many times, I usually skip the spring onions and instead grate in just a TOUCH of garlic. I also sometimes use white wine vinaiger and sometimes cider vinaiger...cider vinaiger makes it a little milder, which I tend to like; with the cider vinaiger, I taste more bleu cheese and less acid.