Easy Creamy Blue Cheese Dressing
Making your own blue cheese dressing is an extremely wise decision compared to the — quite frankly — inadequate store-bought alternatives. First, there’s nothing natural about a cheese dressing that can be stored on a shelf outside the refrigerator. Making your own means you get to pass on unnecessary ingredients like modified corn starch, xanthan gum, phosphoric acid and sodium benzoate. Nobody wants this stuff! But the best part: you can adjust the dressing texture to your preference and tailor it with your favourite funky blue.
For fans of Buffalo chicken wings, blue cheese dressing is an essential pairing. Not only is the creamy dip a soothing flavour that balances lashings of hot sauce, it also acts as a safety net for impatient mouths devouring scalding-hot wings at top speed. Less iconic, but equally valid, blue cheese dressing is an excellent weapon in the battle against pizza bones (the cast-aside crusts some of us are known to leave behind). It’s an addictive crust dip and adds a cooling contrast when drizzled over a classic pepperoni slice.
This recipe comes from Ooni’s Head of Pizza Content and Buffalo culinary scene expert, Arthur Bovino – excerpted from his book, Buffalo Everything, A Guide to Eating in "The Nickel City". For an even creamier variation of this recipe, Arthur recommends using a blender or food processor to create a smoother dressing. Finish with another 55 grams of crumbled cheese on top for a well-balanced funk throughout.
5 minutes active time, 1 hour chill
75 grams mayonnaise
75 grams sour cream
75 grams buttermilk dressing
3 teaspoons (15 grams) lemon juice
2 teaspoons (10 grams) white vinegar
1 garlic clove, pressed
1 teaspoon (5 grams) onion, pressed
114 grams soft Gorgonzola (or your favourite blue cheese), crumbled
2 tablespoons (30 grams) chives, minced (optional)
Pinch of white pepper
Combine all ingredients in a mixing bowl (or food processor), reserving half the blue cheese. Mix until thoroughly combined.
Crumble in the remaining blue cheese in small nuggets. Stir well. Chill 1 hour if possible.
Excerpted from Buffalo Everything, A Guide to Eating in "The Nickel City". Published by Countryman Press.