Blue Cheese Dressing

This creamy, rich, and decadent blue cheese dressing is perfect on everything from salads to baked potatoes to crudite party veggies.

The Backstory: Okay, okay, blue cheese isn’t exactly Jewish–I get it. But let’s face it–the kids these days–they eat everything and blue cheese is a popular dressing for salads and dips. So, I guess I’m changing with the times. But the truth of the matter is that I’ve had a recipe for blue cheese dressing for a good 35 years. I got it from a neighbor when I lived in Staten Island. I lost touch with the neighbor, but the recipe survived. More of the Backstory after the recipe

Blue Cheese Dressing

This is a tangy dressing with a lot of attitude. The cheese and the little bit of vinegar gives it its robust flavor. It's perfect for salads or as a dip for veggies, pretzels or crackers.
Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people


  • 1 cup evaporated milk
  • 1/2 cup salad oil
  • 1/4 cup white vinegar to taste
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. garlic powder to taste
  • 1/2 cup Blue Cheese, crumbled


  1. Put all the ingredients in to a blender. Process until smooth. Serve with salads, veggies, and fish.

…The Backstory continues: This is a tangy dressing/dip that works nicely with raw vegetables (carrots, celery, cucumbers and tomatoes) and is good on iceberg lettuce and sturdy vegetables. It’s got a lot of kick to it (like me), so it needs something just as strong to stand up to. Now, I’m a nice Jewish girl at heart, so in my heart of hearts, I have to tell you that I can’t look at this when it’s paired with things like chicken wings. I know it’s the fashionable way to eat blue cheese (but to me, not Jewish), but I just can’t do it.

So, if you like blue cheese dressing, and let’s face it, it’s pretty tasty (and what’s not to like?), I recommend it as a dip or as a salad dressing. And that’s my two cents on blue cheese.



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Myrna Turek

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Myrna Turek

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