Reviewed: Jun. 22, 2008

I used 1 cup each of mayo and sour cream due to previous comments but otherwise was true to the recipe. This is delicious and my search for "the" blue cheese dressing is over. Delish!

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krista

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Reviewed: Jun. 22, 2008

This recipe is not only easy, but the taste is fantastic! Great one to have around.

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Ted S

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Reviewed: Jun. 17, 2008

Perfect - the Worcestershire sauce added the perfect tang - I had a larger pkg of blue cheese, so I just added to taste (difficult to measure out ounces) this is a keeper

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Marilyn

Cooking Level: Intermediate

Home Town: Rowley, Massachusetts, USA

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Reviewed: Jun. 12, 2008

It reminds me of the blue cheese dressing I had once in a very upscale restaurant. Just delicious!

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twirlygirly07

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Reviewed: Jun. 12, 2008

Yum! I adjusted the recipe a bit--used veganaise and lowfat sour cream. I used a tablespoon or so of the sweet spring onions and purple garlic that came in my CSA box today. Left out the mustard and added the juice of a 1/2 lemon. I mixed it in the Magic Bullet, then stirred in some additional blue cheese crumbles. It's yummy now, and I can't wait to put it over a iceberg wedge with bacon and tomatoes!!

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JenInSeattle

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Reviewed: Jun. 6, 2008

I made this to use on the Buffalo Chicken Pizza and it was delicious. I used the rest of it when we had some buffalo wings, very good.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Jun. 2, 2008

Perfect as-is. I always get asked for this recipe.

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SMAIHLEE

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Reviewed: May 23, 2008

This is wonderful! My husband and I both love blue cheese dressing a little more on the tart side, so I added 1 teaspon of red wine vinegar for that extra zip. I'll never buy store bought blue cheese dressing again. Thanks for a great recipe.

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gigithefoodie

Cooking Level: Expert

Home Town: Ponca City, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 18, 2008

The best bleu (not blue, but bleu) cheese recipe I've ever tasted. I did cut the mayo back to one cup and added a bit of buttermilk to thin. It gave it a bit of an extra tang, but not that vinegar tang which you find with jar blue cheese "wannabe" dressings. I add a tsp of MSG which makes the flavors "Pop" a bit. No need to increase or "up" anything. I love serving this on an iceberg wedge with some sliced tomato.

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 7, 2008

I have been making this recipe exactly as written for a few years now. I have served it as a dip for veggie trays at many gatherings and people RAVE about it every time. I just attended a Kentucky Derby Party and just about every lady there asked for the recipe. I doubled it and it still disappeared too quickly. People will ask me what it is and when I tell them blue cheese dressing they say things like "But I don't like blue cheese dressing, this can't be blue cheese dressing because it's the best stuff I've ever tasted!" You will never ever buy bottled blue cheese ever again.

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jms250

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: May 1, 2008

Whoa! This stuff rocks my world! I usually make a half recipe for when I serve Blue Cheese lettuce wedges. I also use fat free sour cream to try and cut some calories. But whatever you do, don’t even bother with low fat mayo. It’s got too much sugar in it, and spoils a good thing. Using fat fee sour cream will make it really thick. All you have to do is thin it with some milk. Also, I never have dry mustard, so I just use a little tiny dab of prepared mustard. Thanks William. This is da bomb!

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CLS

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2008

Excellent dressing, but I suggest dispensing with the salt, as there is enough of it in the other ingredients and spicing the dressing up with a teaspoon of pepper rather than half of one and a dash of tabasco sauce.

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robert

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Reviewed: Apr. 24, 2008

Great recipe and I added 1/3 lemon squeezed and also reduced ingredients to a servign for 3 (since that's all the blue cheese I had on hand). As they say in Hawaii "onolicious" I can envision a dollop of this on steaks and hamburgers and it will probably be a staple in my refrigerator!

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HAWAIIANI

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Reviewed: Apr. 20, 2008

Initially, I did not think I was going to give this 5 stars as it tasted a little bland when I first prepared it. I just ate more (2 days later) and WOW! It really does get better the longer it sits! Thanks for the recipe.

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Apr. 14, 2008

FANTASTIC!!!!! Great job Bill.. Followed recipe... I added a small amout of buttermilk to thin.

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SQUGIES

Cooking Level: Professional

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Reviewed: Apr. 14, 2008

I've been making this recipe regularly for over a year and I thought it was time that I finally put down my review. One word AWESOME. It disappears when I make it. My hubby forced me to make it with lite mayo and reduced fat sourcream once, it was find that day but turned watery in the fridge overnight and was wasted. So make sure you add in all the fat. I also use fresh garlic cloves, minced as both hubby and I enjoy garlic, but it can get strong.

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jojo13

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 5, 2008

This is a great recipe. I love blue cheese dressing.

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CAFEMAN

Cooking Level: Expert

Home Town: Wallace, South Carolina, USA

Living In: Cheraw, South Carolina, USA

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Reviewed: Mar. 31, 2008

Yummy. Had to add a little milk to make it thinner.

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bethanylea20

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

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Reviewed: Mar. 29, 2008

very good i didnt realize how easy this would be to make and its well worth trying however if your not the average mayonnaise lover like me and my man i would lay off the 1 cup and 1/3 because only put 1 cup in there and i could faintly taste the mayonnaise taste so i would use a little more than 1/2 a cup next time!

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