This dressing is creamy, chunky and tangy all at the same time. What’s not to like?
I decided to try something different when whipping together a dressing for a steak house salad. Rather than adding the traditional amount of sour cream, I opted for Greek yogurt instead. This substitution incorporated a slightly Mediterranean tang to the dressing.
While the recipe results in nearly two cups of dressing, it can be stored in the fridge up to a week. Also, consider decreasing the buttermilk to ¼ of a cup will transform the creamy goodness into a wonderful blue cheese dip for hot wings or fresh vegetables.
- 1 cup crumbled blue cheese
- 1 (5 oz.) container plain Greek yogurt
- 2 Tbl. sour cream
- 2 tsp. champagne or white wine vinegar
- ½ cup buttermilk
- salt and pepper
- Whisk together the ingredients until well combined. Season the dressing with salt and pepper to taste. Makes about 2 cups. Store in the fridge for up to one week.