I love blue cheese dressing but was a bit put off, at first, by some of the unfavorable reviews. However, I really liked the idea of the base for this dressing, so I decided to experiment (which I usually do anyway). I put 1/2 cup ea of the cottage cheese and yogurt in my mini processor to which I added 1 T rice vinegar, 1 T dried onion flakes, 1-1/2 tsp garlic/rosemary sea salt (instead of fresh garlic), 1 oz crumbled Gorgonzola, and 2 T Parmesan-Romano (note: all measurements are approximate). It set overnight and was absolutely delicious! Now I have a creamy base that I can use to make all kinds of low-fat and fat-free dressings. I can see adding a bit of chili and cilantro for a spicy dressing over taco salad, or adding some balsamic and fresh or dried herbs for a veggie dip. I hate mayonnaise so I always use salad dressing when I make potato/egg/tuna salad and this base will be perfect for that as well. I think it needs a bit of sweetening to counter balance the tartness, hence the rice vinegar, but a bit of honey or balsamic vinegar should also do the trick. I only give it 3 stars because I've made significant changes to the original recipe, but this turns out much better than any store-bought dressing, which contain either too much fat or, if it's low-fat, contain HFCS (except Wishbone, which no longer uses HFCS).
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I love blue cheese dressing but was a bit put off, at first, by some of the unfavorable...