Blue cheese dressing is one of my favorites, but I’m not talking about that overprocessed goo in the salad dressing aisle. (I don’t even think some of those bottles have actual blue cheese or dairy products in them!)
I’ve been making my own yogurt-based blue cheese dressing for eons. I don’t think Greek yogurt was even a “thing” when I started making this dressing! That said, you can use any type of plain yogurt -- nonfat, low-fat, or whole milk, Greek or, um, non-Greek (what is regular yogurt called?).
This dressing is super thick so it also makes a great dip for vegetables. You can thin it out with water if you like your dressing thinner.
In addition to salads and dipping, a dollop is also great on a grilled hamburger. I didn’t have any feta cheese for a Greek cheeseburger recipe so I added a spoonful of the dressing to my burger and topped it with sauteed spinach, which was fab.
This month’s Stonyfield Clean Plate Club project was tag-teamed with Taylor Farms, so I headed to the Super Target for a big clamshell of baby spring mix. (I also picked up some baby spinach for those Greek cheeseburgers.)
I used Stonyfield’s plain Grassfed Greek yogurt, which made the dressing super thick and luxurious, yet still healthier than traditional bottled dressing -- and a thousand times tastier. I processed the dressing in my Nutri Ninja to get it super smooth, then stirred in chunks of blue cheese to make it extra extra. I paired the dressing with the spring mix, plus grapes and pecans for sweetness and crunch. The salad is great on its own or add some grilled chicken for a complete meal.
Blue Cheese Dressing/Dip:
- 1 cup plain yogurt (I used Stonyfield Grassfed Greek)
- 2 teaspoons Dijon mustard
- 4 ounces crumbled blue cheese, divided use
- ¼ teaspoon salt
- 2 tablespoons water
- 3 cups of your favorite salad mix (I used Taylor Farms Baby Spring Mix)
- 10 grapes, halved (I used one of these amazing gizmos that is meant for grape tomatoes but it works great on grapes, too)
- 1 tablespoon chopped pecans
To make the dressing: Add yogurt, mustard, half the blue cheese, salt and water to a small blender cup and process until smooth. Remove from container and stir in remaining blue cheese chunks.
To make the salad: Top the salad mix with a dollop of dressing (2 tablespoons works fine), then add the grapes and pecans.
Makes 1 serving.