Reviewed: Nov. 6, 2009

I hate to burst anyone's bubble, but this recipe is exactly the same as the Charthouse Restaurant's. Like Gulliver's, the Charthouse used to give out recipe cards with this and a couple other of their customer favorites. It is killer, but not an original recipe and should be labeled as Charthouse's recipe.

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Luny

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Reviewed: Nov. 4, 2009

Bill you rock!

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swmbuk

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Reviewed: Sep. 20, 2009

This was very good! I did add less mayo and more blue cheese and a couple TBSP. of milk. I have never really liked blue cheese but my husband loves and after I made this recipe it's my favorite too! Store bought stuff just doesnt compare to fresh! We had this with chicken wings and celery/carrots.

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Sarah

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 7, 2009

I almost let the "too much mayo" comments on some of the reviews sway me. I stuck to the recipe except for one thing which was I had a 5 oz. container of blue cheese and that is what I used. This is unbelievably good dressing! I just do not get the poor reviews, but I guess to each his own. This is what I think blue cheese dressing should taste like. I like Marie's or Litehouse as my store bought, but this dressing is much better than both!

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cgmonster

Cooking Level: Intermediate

Home Town: Stillwater, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Aug. 23, 2009

I made it absolutely according to the directions, jarred it, put in the fridge overnight. Got it out the next day and it was soupy. Not much flavor to the soupy part either.

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Jan Savage

Living In: Centerville, Georgia, USA

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Reviewed: Jul. 25, 2009

made exactly according to recipe and it was fabulous, but make sure to let it sit overnight.

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sawsaydoe

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Reviewed: Jul. 12, 2009

I halved this recipe and the only change I made was to add a little dill for color. Holy moly is it good and I have never liked a blue cheese salad dressing. I did not thin mine down as I like my creamy dressings to be thick and this was just right for us. I added only half the mayo then tasted and all I could taste was sour cream so I ended up adding more mayo a little at a time and ended up using exactly what the recipe called for and it was a nice balance of flavors.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 11, 2009

Not bad as far as flavor goes. I had to use half miracle whip because I ran out of mayo and added a splash of cider vinegar.

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RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: Castro Valley, California, USA

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Reviewed: Jun. 5, 2009

Amazingly YUMMY!!!!! We did not have a chance to let it set for 24 hours. We gave it only 30 mins till we "dived" in for some yumminess. We added more pepper and a little more garlic too.

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PurplePixie

Cooking Level: Intermediate

Home Town: Stony Point, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: May 25, 2009

Save your money and just throw a glob of mayonaise on there! I am trying to learn to make my own blue cheese and made the mistake of trying this one first. I did not care for this recipe! I wish that I had seen the previous review before trying this recipe.

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toni

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Reviewed: May 18, 2009

The best dressing recipie I've made and I've made this many, many times with rave reviews from friends and family. Great on a burger or salad or as a dip for chicken wings.

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leprechaun

Cooking Level: Expert

Home Town: Tawas City, Michigan, USA

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Reviewed: May 15, 2009

AWESOME!!! TASTES YUMMY- HOMEMADE IS SO MUCH BETTER THAN THE BOTTLED!! I LEFT OUT THE WORSTERSHIRE (I KNOW I MANGELED THAT SPELLING!) SAUCE- I DON'T FEEL IT BELONGS IN BLEU CHEESE DRESSING- LEFT EVERYTHING ELSE THE SAME- WE ARE MAYO LOVERS SO THIS WAS UP OUR ALLEY- WILL KEEP IN FRIDGE AT ALL TIMES- THANKS!!

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: May 14, 2009

One of the "best"! I use this for chicken wings and salads!

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RACH0502HORSE

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Reviewed: May 2, 2009

This recipe is awesome! Leave as is for a delicious and thick blue cheese dip. For dressing, to make it pourable, I cut the mayo down to 1/2 cup and thin with buttermilk until desired consistency. For those who rated this a ONE star and say that worchestershire saw has NO business in a blue cheese dressing recipe should check out several recipes from master chefs. It's used frequently and most definitely adds alot of depth to this recipe. HINT! If you don't have buttermilk (MUCH more yummy than regular milk), add 1 T of white or apple cider vinegar to a cup of milk. Stir lightly and watch it thicken! I make this dressing hours ahead of time so the flavors can really meld together. Yummy!

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Debbie B.

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Reviewed: Apr. 20, 2009

I wish I'd found this recipe years ago--it really is the best! I agree with some of the reviewers who say it is a bit thick and more like a dip. I have substituted buttermilk for some of the mayo which thins it quite a bit.

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Alaska Mom

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Reviewed: Apr. 12, 2009

VERY good !! We switch back and forth between bleu cheese and Gorgonzola.

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NorCalGal

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Reviewed: Apr. 8, 2009

We love this recipe!! We will never be able to eat bottled blue cheese again. Yummy on hot wings!!

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Donna

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Reviewed: Apr. 1, 2009

This is so easy to make, however, I'm not sure why it doesn't call for milk or buttermilk. It comes out way too thick to be a dressing. The consistency is more like a dip in my opinion. So, to remedy that I add about a half cup of milk. I also added a tablespoon of pepper, but that is just a matter of preference. I gave it four stars just due to the fact that as written the recipe is really more of a dip than a dressing. Would make again, but with alterations.

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