This recipe has been tailored to accompany the Edible Learning lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Press It.
Love it or hate it, Blue Cheese Dressing is nearly as iconic as Ranch dressing. For those that love a good strong cheese this is as good as it gets. For me personally, I prefer a lighter dressing for my salads that will let the vegetables take center stage. But when it’s time for a hearty serving of spicy hot wings or piping hot pizza, nothing does the trick like a solid Blue Cheese Dressing to dip it in. I’m fairly convinced that the primary reason wings are served with carrot and celery sticks is just so I can scrape out every last bit of blue cheese from the serving container.
| Servings | Prep Time |
| 1 quart | 5 min |
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| Blue Cheese Dressing is all about the cheese. This recipe is as simple, and flavorful, as it gets and it makes the cheese the star. Pair this with your favorite hot wings or use as a dipping sauce with some great fresh vegetables from the garden and enjoy.
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- 1 pint Mayonnaise (good mayo, not the cheap low-fat stuff)
- 3/4 cup Buttermilk
- 3-4 cloves Fresh garlic pressed
- 5-6 ounces Good Blue Cheese crumbled
- 1-2 tsp Fresh ground black pepper
- Combine all ingredients and mix well by hand. Store in a jar in the refrigerator overnight to let it set up.
The only variation I can recommend to this recipe is in the quantity of cheese. If you are really a blue cheese aficionado then go nuts and use up to double the amount called for here. You’ll get a thicker, chunkier, blue-cheesier dip but it will be glorious. If you tolerate blue cheese, then maybe back off a little or buy a blue cheese that is not very strong.
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