Reviewed: Apr. 9, 2007

I'll start off by admitting that I loathe the taste of mayonnaise. With that said, I have to say that I just didn't love this. I wanted to but the mayonnaise taste was overpowering to me.

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WendiMT

Cooking Level: Expert

Home Town: Billings, Montana, USA

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Reviewed: Mar. 23, 2007

I came across this recipe when trying to recreate a dressing I'd had in a local restaurant and it was almost right on. I upped the blue cheese and added fresh minced garlic and it was perfect. I've made it with several different blue cheeses and Maytag is by far the best. Great job Bill!

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Uncle B

Cooking Level: Expert

Living In: Larks Lake, Michigan, USA

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Reviewed: Mar. 18, 2007

I did not have any worcheister sauce so I put in some balsamic vineagar. Not the same thing, but the dressing ended up tasting great.

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GYPSY_DANCER

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Reviewed: Mar. 4, 2007

Totally awesome! Made it exactly as well as with less mayo/more sour cream and we liked the exact recipe much better!

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rkdance

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Reviewed: Feb. 11, 2007

This the same recipe from a restaurant here in California, The Chart House, and it is just as delicious!

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Feb. 5, 2007

Try adding some Ranch dressing instead of some of the mayo.

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MUSKLES33

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Reviewed: Jan. 29, 2007

I made this 2 days ago-it's pretty good except I agree with another reader that's it's too much salt. Next time I will omit the salt and see how that works. Thanks Bill

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MSJILL11

Cooking Level: Expert

Home Town: Plain City, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Jan. 17, 2007

This was really good and it only sat 2 hours before we ate it. I substituted Dijon mustard and it worked just fine.

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lsk

Cooking Level: Beginning

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Reviewed: Jan. 16, 2007

I've made this dressing several times now and it turns out so yummy every time. I love making iceburg wedges with this dressing. Yum.

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MOMMADUCKIE

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Reviewed: Jan. 14, 2007

Friends gave my husband a 4 1/2 lbs wheel of Stilton cheese they hand carried back from England for his birthday and other than just enjoying the cheese with bread I was looking for some other way to use it. Wow! What a find this recipe is! It's really the perfect blue cheese dressing. The family is going to love it. Thanks for sharing Bill!

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Wendi

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Biarritz, Aquitaine, France

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Reviewed: Jan. 11, 2007

I felt that there was too much blue cheese compared to the rest of it, I added some milk to it and it is perfect!! Thanks!

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Kaybee

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 10, 2007

I've been making this for a couple of years now, and in the beginning I made a mistake by using one tablespoon of worcestershire sauce, I corrected it to one teaspoon and ever since this has been the best!!! Hands Down! It's the only way I'll eat salad. Thanks for sharing Bill.

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Charlie817

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Reviewed: Jan. 2, 2007

THIS recipes is amazing! Thank you for sharing William. I had like 1/2lb of blue cheese so I used it all(I am the only one who ever eats it here at home so I used it all)It was tasty just made up but the next day after I tried I was so happy. It was so tasty. You should try it! Thank you again

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GOLDENPHOENIX82

Cooking Level: Professional

Living In: Naples, Maine, USA

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Reviewed: Jan. 2, 2007

Very, very good!

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BADBACKBILLIE

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Reviewed: Dec. 1, 2006

This was soooo good. My husband is particular about his blue cheese dressing but he loved it. I'll never buy bottled blue cheese dressing again. We can't quit eating it. Yummy. A little salty but probably because I doubled the blue cheese. I'll cut the salt a little next time.

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Rebekah M.

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Reviewed: Nov. 16, 2006

I have been using this recipe for 4 years now, and it ROCKS! Every person who tastes it begs for the recipe. It really does taste so much better if you wait 24 hours(but who can??). The only changes I have made are to double the amount of blue cheese and to thin it down a bit with milk the next day as it tends to have a "dip" consistency.

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Shambree

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

Living In: Stansbury Park, Utah, USA

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Reviewed: Nov. 15, 2006

I live in the Netherlands(born in Calif.) and my dutch friends have never tasted this kind of dressing. I made it for a birthdayparty. They loved it!

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sushilover

Cooking Level: Expert

Home Town: Harderwijk, Gelderland, Netherlands

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Reviewed: Sep. 26, 2006

ABSOLUTELY WONDERFUL! COMES OUT AS MORE OF A CHIP DIP RECIPE. BUT JUST ADD MILK IF YOU WANT IT LESS CREAMY. MADE AS IS AND IT'S JUST PURE MAGIC.

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katylan

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Reviewed: Sep. 24, 2006

After reading the reviews I was hopeful but skeptical. I just made this dressing and it is soooooooo good! I can't imagine how it will taste after actually waiting 24 hours!

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