2000s Recipes + Menus
Blue Cheese and Chive Dressing
Makes about 1 1/4 cups
- Active time:10 min
- Start to finish:10 min
October 2003
Use this dressing on crisp lettuce or omit the buttermilk and serve it as a dip with crudités.
- 1/2 cup well-shaken buttermilk
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/4 cup fresh flat-leaf parsley leaves
- 2 oz crumbled firm blue cheese (1/2 cup)
- 2 tablespoons finely chopped fresh chives
- 1/8 teaspoon black pepper
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Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth.
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Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
-
Transfer to a bowl and stir in chives and pepper.
Cooks’ note: Dressing keeps, covered and chilled, 1 week.
- Keywords
- dressing,
- cheese,
- vegetarian,
- shelley wiseman
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