This recipe is from the America's Test Kitchen Family Cookbook. It is super easy and super rich. It is show above as part of a Wedge of Iceberg salad, which I will feature shortly here on the blog. Now I just have resist baking some cornbread which I will then mix with the leftover buttermilk and eat. Those not from the South, may cringe here. Those from the South are just plain jealous.
6 ounces blue cheese, crumbled
1/2 cup, plus 2 tablespoons low-fat buttermilk
1 garlic clove, minced
1/2 cup, plus 2 tablespoons light sour cream
6 tablespoons light mayonnaise
2 tablespoons white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
- Using a fork or pastry cutter, mix mash the blue cheese, buttermilk and garlic together until the mixture resembles cottage cheese. Stir in the sour cream, mayonnaise, vinegar, and pepper. The dressing can be kept in the freezer for up to four days.