Blue Cheese Dressing

Try this dressing on sturdy greens like romaine lettuce — or use half the amount of buttermilk and serve this thicker version as a dip with cut-up veggies. 

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Hands-on time: 10   |    Total time: 10   |    Makes: 1 and 1/2 Cups


Small mixing bowl
Measuring cup
Measuring spoons


3⁄4 cup crumbled blue cheese, at room temperature
1⁄2 cup buttermilk
1⁄4 cup plain whole-milk yogurt
2 teaspoon fresh lemon juice
1⁄4 teaspoon salt
1⁄4 teaspoon Pepper


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the blue cheese in the bowl and mash with the fork until the cheese is broken up, but not completely smooth.
  2. Add the buttermilk, yogurt, and lemon juice and continue mashing.
  3. Add the salt and pepper, then taste the dressing. Do you think it needs more salt? Pepper? Lemon juice? If so, add it, and taste again.


Gorgonzola, a type of blue cheese from Italy, was most likely invented by accident around 879 AD, when some ripening cheese developed a harmless mold that turned out to be delicious.