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.
I'm always looking for homemade versions of my favorite dressings and haven't yet attempted bleu cheese. Looking forward to serving this with fresh veggies this summer!