I fear that I may be risking my readership today by talking all about bleu cheese.
Bleu cheese is tough. I feel like people either love it or hate it…it’s almost impossible to find a middle ground, spectrum type of situation with this ingredient. You know what though? I was kind of indifferent about it – until I found this recipe.
Most bleu cheese salad dressings are gloopy, which may or may not be a real word, but I think you know what I mean – and it’s the first thing that came to mind when mentally searching for a descriptor. If you’re not quite catching what I’m throwing – think super thick and undesirable in consistency.
Two contributing factors to this aforementioned, Oxford Dictionary approved gloopiness? Mayo and sour cream. Both are usually incorporated to make the bleu cheese dressing base, which as you can imagine is not super figure-friendly.
I’ve got a wedding dress to fit into, folks.
Yep – it’s true! I went and tried all of two dresses on the other day, ordered one over the phone once my mind was made up and waited patiently until it arrived at work. Go ahead and ask me how my productivity has been since the dress’ delivery. Let’s just say, if sneaking coworkers into my office, shutting the door and showing them a sneak peek of the goods was an Olympic sport – um – I’d get gold.
Truth be told, even if I wasn’t worried about a wedding dress, there are always jeans lurking or bathing suits sitting in the back of my mind. So, year-round – regardless of the occasion or wardrobe – I try to watch what I eat.
Saying no to everything? No can do. Saying no to some things though? Not a huge sacrifice.
For example, I’ve been using low-fat plain Greek yogurt instead of mayo and sour cream for years now and I really think this recipe is a prime example of how seamless this substitution is. Instead of unwanted calories and fat from the mayo/sour cream combo, you’ll get ton of protein from the yogurt as well as a rich texture that doesn’t leave anything to be desired.
To your yogurt, you’re going to add a sprinkle of black pepper. How little or how much is up to you! You’re also going to drizzle in a little bit of olive oil, which lest we forget – is a good fat. Better than a boatload of mayo and sour cream, that’s for sure!
A couple tablespoons of honey are also needed, so dig that bear- or beehive-shaped bottle out of your pantry. The honey is, in my humble opinion, the best compliment to the bleu cheese because it rounds it out a bit…takes the edge off, if you will.
Rice wine vinegar isn’t something I normally keep in my cupboards, which means you may not either – but I’m telling you – you’ll want to buy a bottle even if you only end up using it for this one recipe. It’s got a ton of flavor and tang that cuts through the richness of the bleu cheese – and it only costs a couple bucks. I always buy the bottle with roasted garlic in it – and I would recommend grabbing the same should you see it on the shelf at your local grocery store. If you don’t luck out – I’m sure regular rice wine vinegar would work just as well – and you could very easily throw in a bit of minced garlic if you want that extra oomph!
Combine everything you’ve already put in the bowl with a fork or whisk until it’s incorporated. Then, brace yourself for some bleu cheese.
I get why bleu cheese gets a bum rap. It kind of smells and it’s riddled with mold, but you know what?!
Even though I’d be lying if I told you I eat forkfuls of bleu cheese straight from the fridge…I’d also be lying if I told you I’ve never snuck a spoonful of this dressing while no one’s looking.
So, get over your bleu cheese fear and fold those crumbles on in. Then, just leave your dressing in the fridge to chill until you’re ready to serve. Easy enough – and oh-so-delicious!
Not-So-Bad Bleu Cheese Dressing
adapted from Lauren’s Kitchen
Yield: 2 cups
Prep Time: 5-10 minutes
6 tablespoons seasoned rice wine vinegar (I use roasted garlic, but any kind will do)
1/4 cup olive oil
2 tablespoons honey
1 cup plain Greek yogurt
1 cup crumbled bleu cheese
black pepper, to taste
In a medium mixing bowl, whisk together the yogurt, olive oil, honey, rice wine vinegar and black pepper. Fold in the bleu cheese crumbles and chill until ready to serve.
Makes a delicious dressing for salads or dipping sauce for chicken and fresh veggies!
Store in an airtight container in the fridge for up to a week.
I bet I’ll make some bleu cheese believers outta you 🙂