3-GRAMS-OF-FAT BLUE CHEESE DRESSING
Believe it or not, it wasn’t so long ago that most people thought blue cheese was a bit exotic—a stinky, strange cheese with (heaven forbid!) mold in its veins. But blue has gained traction because its rich, creamy texture and tangy taste are fabulous—whether eaten out of hand, crumbled over a salad, or stirred into a dressing. But this is no lean cheese, my friends. Thankfully, a little goes a long way, and there are great-tasting low-fat blue cheeses available in most major supermarkets today. Makes 2¼ cups (18 servings)
1 cup Rocco’s Magnificent Mayonnaise or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing
½ cup reduced-fat sour cream, such as Breakstone’s
¼ cup buttermilk
1 tablespoon fresh lemon juice
1 garlic clove, mashed to a paste
1 teaspoon Worcestershire sauce
5 ounces reduced-fat blue cheese, such as Treasure Cove
Salt and freshly ground black pepper
In a large bowl, whisk together the mayonnaise, sour cream, buttermilk, lemon juice, garlic paste, Worcestershire sauce, and blue cheese. Season with salt and pepper to taste. Store in a covered container in the refrigerator for up to 3 days.
