I did not care for this, and I should have known better than to make this in the first place when I saw the ingredients and their proportions in the recipe. I made the mistake of paying attention only to some of the 5-star reviews and not the more accurate 1-star reviews, which are VERY accurate. I agree with them completely that the mayonnaise is WAY overwhelming, Worcestershire doesn't really have a place here, the garlic is overwhelming too, and it's too thick. I tried my best to doctor it up by adding some buttermilk but, alas, the damage was already done. A horrible waste of good ingredients, particularly expensive Blue cheese. I'll stick to the one I simply throw together myself with equal parts sour cream and buttermilk, and a LITTLE mayo. (Also, for those who are interested, salt, pepper and garlic powder to taste, a pinch of sugar, and a LITTLE splash of white vinegar)
Being a HUGE fan of blue cheese, I have made this recipe countless times- I even converted my boyfriend to blue cheese dressing instead of ranch dressing! I have tried to vary it with lower-fat items and it just didn't work- stick to the recipe and you've got a fantastic dressing. I have found that the best brand of blue cheese crumbles for this recipe is Treasure Cave, so if you can find it, try it!
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.
Great dressing, used fresh garlic and tablespoon of lemon juice, cut the worcestershire sauce in half, skipped the salt and used about and ounce of the cheese pureed it with the rest of the ingredients in my blender, then added the rest of the cheese, turned out great. This would be a great way for those who need the dressing in a hurry, because it already had a great flavor when I was done.
This recipe ROCKS! The best blue cheese dip I have ever had! I put in a wee bit less W. sauce (too much makes it a bit brown) than recommended upped the garlic powder (Watch the amount of garlic powder though - once I put a bit too much in and it was dreadful!) and used quite a sharp blue cheese for my best results. Any leftovers are "cut" with a bit of milk (for a thinner consistency) and used on salads.
The best bleu (not blue, but bleu) cheese recipe I've ever tasted. I did cut the mayo back to one cup and added a bit of buttermilk to thin. It gave it a bit of an extra tang, but not that vinegar tang which you find with jar blue cheese "wannabe" dressings. I add a tsp of MSG which makes the flavors "Pop" a bit. No need to increase or "up" anything. I love serving this on an iceberg wedge with some sliced tomato.
I love this and make it all the time. It is rich, creamy and sharp because of the blue cheese. When making dont skimp on a purchasing a good blue cheese because it makes all the difference in the world. Also, I have read some complaints about this recipe from other reviewers. Some state that it has too much mayo. It does have a "mayo" taste when you first mix it all together but your not suppose to eat it right away! Let is sit for at lease six hours, or make it the night before like I do. Also, yes, worchestire is in the dressing, I hate it by itself, but cant taste it when it is combined with everything. So people quite your whinning! Follow the directions, and let it so over night so it can work its magic. My favorite way to eat it....with grilled jerk chicken wings:)
This is truly a perfectly classic recipe and one of the best home versions I've ever had. William no worries.. you have it just right. I thinned mine down with a bit of milk but not by much. A true bleu should be very thick.
I don't get it! This is the BEST blue cheese dressing ever! For those of you who don't like it, I just don't understand why! Everyone has their own opinion but mine is WOW! First, you have to let this sit to "meld" the flavors. I'm not sure why people say they only taste mayo...maybe you need a better blue cheese. I also have never had this "thin out". Not sure why others did..quality of ingredients maybe? This is my recipe I have used for years! Originally called "Chart House blue cheese" from a restaurant in NYC. Flavor increases as it sets! Make it at least the day before using. The original recipe calls for 1/3 tsp garlic powder, which I use. I only add salt after it sits because the blue cheese can be salty. I use this as a dressing, or for as a dip for vegetables or for a sturdy chip or pretzel.
