- 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 Gorgonzola cheese, crumbled (or blue cheese of choice)
- 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 (I use about a 1/2 teaspoon of sea salt and a few turns of the pepper grinder, but use how much you like)
- 2 tablespoons fresh chives
- Buttermilk for thinning to desired consistency (about 1-3 tablespoons)
- Tomato grapes, amount based on number being served (approximately 4 servings per pint)
- Chopped chives or parsley, for garnish