This Blue Cheese Salad Dressing can be used as an all-purpose dressing or dip. Keep it on hand for special occasions or last-minute guests. Try adding chopped anchovies to a portion of the dressing and pour it over celery stalks. Or add chopped green onions and pour it over baked potatoes. Low-fat mayonnaise and fat-free sour cream dramatically reduce the calories and fat, and allow a generous amount of blue cheese.
1 cup low-fat mayonnaise
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) carton fat-free sour cream
1 garlic clove, crushed
1/2 cup (2 ounces) crumbled blue cheese
How to Make It
Combine first 8 ingredients, stirring with a whisk. Stir in cheese. Cover and refrigerate at least 3 hours.
This is a very delicious dressing - really doesn’t taste light. Only thing I did different is minces the garlic instead of crushing it. Found that after it sat in my refrig for a couple days it got kinda runny.