A Better-Tasting Low-Fat Blue Cheese Dressing

A while back I tried out a low-fat blue cheese dressing recipe I had found online, and blogged about how it turned out (you can read about it here, where you'll also find the link to the original recipe I used). Although that recipe was adequate, it left me slightly dissatisfied and longing for a blue cheese dressing with a richer, more luxurious body and yet with fewer calories and less fat -- and therefore healthier -- than regular full-fat blue cheese dressing.

After some tinkering in the kitchen with different ingredients and tweaking the amounts, I produced a low-fat blue cheese dressing that's healthier than the regular version, with less fat and more protein, and yet tastes and feels every bit as voluptuous and indulgent as the best restaurant blue cheese dressings.

My version is very thick and more like a dip in terms of consistency because I use Greek yogurt instead of ordinary yogurt. You'll want a spoon to dollop it over your salad, or serve it in a bowl as a dip for crudites, chips or Buffalo wings. If you prefer a more pourable, creamier consistency, simply use ordinary (not Greek) yogurt instead. Likewise, feel free to adjust the amount of any ingredient to suit your personal taste preferences for tang and zest. My recipe makes almost 2 cups of dressing, and you can store it covered in the refrigerator for up to a week.

Ingredients
1 cup plain nonfat Greek yogurt*

3/4 cup crumbled blue cheese
2 Tbs mayonnaise, regular or low-fat
1 Tbs white wine vinegar
1 to 2 tsp (to taste) fresh lemon juice
1 garlic clove, minced & mashed**
Salt & Pepper to taste: I use 1/4 tsp each

*For a thinner, more pourable dressing, use ordinary (not Greek) plain nonfat yogurt

**After mincing the garlic, use the side of your knife to press down on the garlic in a "scraping" motion to mash it into a thick paste, then use the edge to scrape up this paste from your cutting board when ready to add to recipe

Place the blue cheese and yogurt in a bowl, then use a fork to break up the blue cheese and combine it with the yogurt, mashing to desired texture (some people like lots of little cheese crumbles, others prefer larger & fewer chunks). Stir in the remaining ingredients, taste, and adjust for balance. Use right away or cover and refrigerate -- will last several days, probably up to a week (we eat it all before then).

Zestfully yours,
Gloria

PS: This recipe doubles as a refreshing, heat-quenching blue cheese dip for chicken wings doused with even the hottest of hot wing sauces.