Reviewed: Aug. 31, 2009

Garlic over powers any blue cheese taste, and it was way too runny. The only thing about this recipe that is simular to real blue cheese dressing is the color. Will not waste my time on this one again.

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josh

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Reviewed: Aug. 22, 2009

I have to agree with another review: I found this to have almost no flavor, even the next day. However, I think it is a terrific base for a lowfat cream dressing. You just need to find other, strong flavors to add to it.

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kindnesseeker

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Reviewed: Jun. 25, 2009

Sorry - this did not do it for me. No flavor at all. I'll just buy the low fat dressing at the store.

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Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Jun. 22, 2009

Blue Cheese is by far my favorite dressing I just hate the calories and fat...Not a problem with this recipe! I love the recipe as is. Didn't change a thing about it.

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kimberly

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Reviewed: Apr. 5, 2009

I love this recipe as a way to enjoy a healthy dressing for my veggies for snacking. I omitted the onion since I found it too strong the first time around, and I used jarred crushed garlic. Sometimes when it's too thick, I've added just a bit of milk too.

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Closet Chef

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Reviewed: Jul. 10, 2008

I'll have to flavor this a little as it was a little too sweet tasting for me.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Jun. 19, 2008

This is good. I think there is a little too much onion for my taste. (Most reviewers said garlic, but I added a whole clove, and tastes properly garlicy.) I used a sweet vidiala onion too - I'd cut that in half (or less) next time. I also added a bit more blue cheese than called for (wrecking the low-fat part!) and added black pepper and a tiny bit of dill to the finished recipe. I will probably continue to play with this recipe.

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VeggieGal

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

Living In: Montrose, California, USA

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Reviewed: Sep. 21, 2007

Excellent low fat version of blue cheese dressing. It definately needs to sit in the fridge overnight and needs to be served cold to have the right consistency. I also added about 2 tsp of cider vinegar for a little "bite" which I put im my regular blue cheese dressing when I make it.

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colts fan

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2007

Yummy! I like to add about a tablespoon of lemon juice to this ... gives it a bit of tang! Oh, and you do have to be careful about that raw-garlic "bite," as another reviewer mentioned ... I LOVE fresh garlic, but even a single overly-large clove can be too much ... YUMMY!!!

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Jul. 24, 2007

I have missed creamy flavorful salad dressings since I started eating low fat. THIS IS the best dressing recipe I've found to suit my diet. I added a little dried parsley to the blender when mixing for color and a tad bit of fat free sour cream to thin it out a bit. AWESOME. Thank You So Much for this wonderful recipe. I'm forever grateful!

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BUMPKINLVR

Cooking Level: Expert

Home Town: Arlington, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Feb. 8, 2007

I thought this was a family recipe, but found it here! This recipe MUST MARINATE for at least 24 hours and I like using gorgonzola and a little more of it and I go a little easier on the garlic - or else you can get that raw-garlic bite. It's not blue-cheese dressing, but a MUCH healthier substitute. We make spicy baked/roasted potato wedges with this to satisfy hot wing cravings. Once you've made it 1x, you can eye the recipe, as any quanity comes out nice. _ And the whole batch is just a few hundred calories! p.s. check the expiration on your dairy for this recipe, as that is typically the shelf life of this made.

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