Celebrating Modern Jewish Living Through Food, Tradition, and Family
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
- 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
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.