3/4 cup mayonnaise
3/4 cup crumbled Gorgonzola
1/3 cup sour cream
1 tablespoon sherry vinegar
1 tablespoon minced Italian parsley
1 tablespoon Worcestershire sauce
1/2 tablespoon lemon juice
freshly ground black pepper
Whisk together all ingredients. Served over salad. It can be stored in the refrigerator for up to 3 days.
This recipe is the result of a reader who wanted to know if I had a recipe for a really chunky, thick blue cheese dressing. I didn’t but I was happy to make one. Save time and use pre-crumbled Gorgonzola. Many grocery stores and cheese shops sell very good quality Gorgonzola already crumbled. Anyway, this dressing is really thick, nearly dip-like. If that isn’t your thing, thin it out with a bit of buttermilk, milk or mayo.