The Meatball Shop's Blue Cheese Dressing
This rich dressing spikes through the creamy goodness and answers that "why doesn’t my dressing ever taste this good" question. This recipe works as well with Mini Buffalo Chicken Balls (page 9) as it does ladled over a thick wedge of iceberg lettuce topped with a few olives, carrot shavings, and crumbled bacon to create a more than satisfying classic salad. This keeps for up to five days in the fridge.
Ingredients
- 3/4 cup sour cream
- 1/3 cup crumbled blue cheese
- 1/3 cup whole milk
- 1/3 cup mayonnaise
- 1 teaspoon salt or more to taste
- 1 tablespoon red wine vinegar
Yields: 2 cups
Preparation
Place the sour cream, blue cheese, milk, mayonnaise, salt, and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.
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