I am sharing with you today the recipe for my Dad’s famous blue cheese dressing. It’s simple yet so incredibly good – sour cream, mayo, blue cheese, garlic, lemon and pepper. It’s so good that people who don’t even like blue cheese will like it! This has actually happened. My Dad made a wedge salad with this dressing for a dinner party and upon eating the salad, one of the guests declared how much he loved the dressing. When my Dad told him what was in it, he was shocked because he hates sour cream, mayonnaise, blue cheese and garlic, which is basically the entire dressing. They had a good laugh and we still talk about it to this day.
As with all of my Dad’s recipes, the amounts are approximate. I suggest starting with a little less sour cream and mayonnaise and then adding more in until it gets to the right consistency. As a southerner, I insist that you use Duke’s mayonnaise. Duke’s is not available out here in Colorado, but supposedly Best Food’s mayonnaise is the same thing so that’s what I use. For blue cheese, get an actual wedge. Don’t buy pre-crumbled blue cheese. It’s dry and lacks flavor. We used a 5.5oz wedge but feel free to add more if you like a lot of big chunks.
This recipe makes a lot of blue cheese, but it keeps in the fridge so you don’t have to try to use it all at once. We made this over Christmas and put it on what we call a “Red Lobster” salad – iceberg lettuce, shredded carrot, tomato, cucumber and purple onion. We eat it with crab legs on Christmas Eve. We grilled some steaks and with the leftovers I made a steak salad with mixed greens, purple onion, and pecans and it’s really good on that. Put it on anything and everything!
Dad’s famous blue cheese dressing
Prep time: 15 minutes
Serves: a lot!
~1/3 cup sour cream
~1 cup Duke’s mayonnaise
5.5 oz wedge blue cheese, crumbled
1 clove garlic, finely minced
Juice from 1/2 lemon
Combine all the ingredients together in a bowl. Start with less than the suggested amounts because they are approximate. Taste it and then add more. Store in the fridge.