Blue Cheese Dressing was the first salad dressing I ever tried at a restaurant, at a long-shuttered establishment called The Rose Bowl. It became a favorite and still is. Nowadays, I often pass it by because–tasty though it is, it’s so laden with fat. Happily, the following recipe is an option that is every bit as chunky and flavorful as the restaurant and bottle versions but slashes the fat and calories. In fact, a hefty dose of this dressing is actually high-protein, non-fat Greek yogurt!
I originally created this to compliment various grilled steak dinners. The dressing is fabulous as a dip, spooned over vine-ripened tomato slices, mashed into a baked potato, even as a tasty sauce for baked or grilled chicken. Oh, it’s also perfect for its originally-intended use–a dressing over your favorite greens!
Let your mind wander: mix in chopped tomatoes, cucumber and/or celery and make a delicious salsa for your favorite grilled meats. You will be surprised at how you can creatively use this dressing and make the simplest of meals special. So mix up a batch and stay tuned–a new recipe that I am really excited about is coming very soon!
Note: I recently updated this recipe to accommodate the 5.3-ounce single-size yogurt cups, which are becoming increasingly popular. Recently, I also began making this dressing in the blender, and I love the way it turns out. For those who prefer the original version (using a 6-ounce single serve container–or 3/4 cup–of Greek yogurt), I have kept that recipe below the printable option. I have also included both methods of preparation in case a blender or food processor is not available.
- 3 tablespoons olive oil
- 2/3 cup (one 5.3-ounce cup) plain Greek yogurt (Stonyfield non-fat is a great option)
- 3 ounces (3/4 cup) crumbled blue cheese (I often use gorgonzola; see notes)
- 1/2 teaspoon Worcestershire sauce
- 1 garlic clove, minced (if I’m in a hurry, I sometimes skip this)
- 1/2 teaspoon kosher salt and freshly ground pepper to taste
- 2 tablespoons fresh chives (optional but provide great flavor)
- Buttermilk for thinning to desired consistency (can use regular milk; see notes)
*Method 1:* In a large bowl, whisk together the oil, yogurt, Worcestershire, garlic, salt, and pepper. Stir in the blue cheese and chives. Add the buttermilk (or milk) to reach your preferred consistency, whisking well to fully incorporate the ingredients.
*Method 2:* Add the oil, yogurt, blue cheese, Worcestershire, garlic, salt, and pepper to a blender or food processor. Blend until the ingredients are thoroughly combined, scraping down the sides as necessary. You may blend until the dressing is smooth, or you may keep it a little chunky. Stir in the chives and milk to reach desired consistency.
Cover and refrigerate for one hour or until serving. Stored in the refrigerator, the dressing will keep for at least a week.
- Gorgonzola is merely one variety of blue cheese. You may use Gorgonzola, Roquefort, Stilton, Maytag or any variety you like. Your favorite pre-crumbled, grocery store brand will work just fine, too. If gluten-free is required, check the label as some pre-crumbled varieties contain wheat.
- For a thick but pourable dressing, I add 3-4 tablespoons of milk. For a thinner dressing, add a little more. For a blue cheese dip, add a bit less. Buttermilk provides good flavor, but I often use regular milk (any fat content is fine) instead of purchasing buttermilk for such a small amount.
- For an extra thick and chunky dressing, you may wish to stir in an additional 1/4 cup of crumbled blue cheese.
(The following older version of this recipe is not included in the print option. I simply wanted to leave it for those who may wish to reference.)
Greeked-Out Gorgonzola Dressing (original 6-ounce cup version):
- 1/4 cup olive oil
- 3/4 cup (a 6-ounce cup) plain Greek yogurt (I use Chobani non-fat for this dressing)
- 4 ounces blue cheese, crumbled (I often use gorgonzola)
- 1 teaspoon Worcestershire sauce
- 2 garlic cloves, minced (if I’m in a hurry, I sometimes skip this)
- kosher or sea salt and freshly ground pepper
- 2 tablespoons fresh chives (optional but provide great added flavor)
- buttermilk for thinning to desired consistency (can use regular milk or even water)
In a large bowl, whisk together the oil, yogurt, Worcestershire, garlic, and salt and pepper, to taste. I use about a half teaspoon of salt and a few grinds of the pepper mill. Stir in the blue cheese and chives, then add a little buttermilk to reach your preferred consistency. Three tablespoons of buttermilk creates a a consistency I like. Cover and refrigerate at least 1 hour before serving.
This dressing works beautifully in the following recipes:
Hamburger Wedge Salad
Grilled Flank Steak with Gorgonzola Salsa
Gorgonzola Tomato Salad
This recipe is perfection! ❤️
So happy you like!
I love your recipes! From a foodie
Thank you, Rosemary!
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Looks great, but you had me at “The Rose Bowl”!
I remember many wonderful dates there especially before remodeling when the pizza area was just to the left inside the door. Do you have any other recipes, e.g. “drink recipes” from there?
I wish I did, Jim. I was “under age” when my parents used to take me there and my clearest memories are of my mom putting ice cubes in my too-hot soup and the blue cheese dressing. I’d love to discover someone with an authentic Rose Bowl recipe or two!
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Oh Annie! This is fabulous dressing! Thank you for this one. I have my new favorite blue cheese dresing. Didn’t get to chill for whole hour, but on the grilled romaine with some crumbled bacon and chopped onion.. Yum!
I am making this dressing tonight Ann to put on grilled romaine salad. think I will cook some bacon to put on it.. it sounds fabulous and I just so happen to have everything on hand to make..
That sounds delicious, Mary Lou! Enjoy your meal…and the evening!
I already know this is going to be yummy! will be making it this afternoon and will be my go to dip for my veggies this week. Thank you Ann!
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I love this recipe and I love that you put it in a canning jar. Obsessed with them.
Thank you, Kim! I love to use canning jars, too…I even freeze my pesto in the small jars: )
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I make something similar – so good, and so much healthier!
Agreed! My older son, who doesn’t like yogurt, just figured out that what he’s been enjoying all this time is largely Greek yogurt: )