My Buttermilk Blue Cheese Dressing recipe has a wonderfully pungent, slightly sour flavor and chunky texture perfect for a loaded Wedge Salad. Sour cream and buttermilk are very complementary to the blue cheese, and the dressing gets a little extra kick from fresh garlic. Rather than iceberg lettuce, I prefer to make my wedge salad with romaine or similar lettuce that has both the cool, crunchy texture of iceberg, but also has a good amount of green leafy bits as well.

Blue cheese is an aged cheese that has a fairly intense, sharp, pungent and salty flavor with a distinctive smell that is unmistakably blue cheese. The characteristic blue color is from the harmless mold, penicillium roqueforti or Penicillium glaucum. I prefer to use a whole wedge of cheese when making my Buttermilk Blue Cheese Dressing recipe rather than the pre-crumbled stuff you get in a tub. I like to actually see what I’m buying and I love to crumble the cheese myself, and yes, I eat most of the cheese while making the dressing, so buy extra!

Here is my Buttermilk Blue Cheese Dressing Recipe:

INGREDIENTS:

½ Cup Buttermilk
½ Cup Sour Cream
4 Ounces Blue Cheese (plus additional for garnish)
1 Teaspoon Crushed and Chopped Garlic
1 Tablespoon White Wine Vinegar
½ Teaspoon Salt
½ Teaspoon Red Pepper Flakes

PROCESS:

-Combine all ingredients except blue cheese, whisk until smooth

-Just before serving, add 4 ounces crumbled blue cheese, mix with a fork gently to keep chunks of blue cheese intact. You can mix as much as you prefer to make either a smooth or chunky texture