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 Randy’s Blue Cheese Dressing

Randy’s Blue Cheese Dressing comes to us by way of Randy, my new uncle that I met over the Thanksgiving holiday. Randy and Aunt Lydia hosted Thanksgiving dinner and served nearly 30 people a beautiful meal in their beautiful home. I discovered that Aunt Lydia is a lucky woman because Randy has mad kitchen skills. This is no ordinary blue cheese dressing. As soon as I tasted it I was asking who made it. And like any natural born cook, Randy was all humble like, “Oh, that? That’s just a little something I whipped up.” That “little something” is SO good.

We came home from Thanksgiving and I went to work the next day making my first batch. My family has been eating Randy’s Blue Cheese dressing with lunch and dinner for a solid week now! Woo Hoo – more veggies on our plates.

With just 5 ingredients and salt and pepper, Randy has created the creamiest, blue cheesiest, lemony deliciousness. Salads, crudites platters and wings will all be better by having this dressing as an accompaniment. Your greens will be so happy to be dressed this way, they may even twirl and primp like a fancy lady trying on a cashmere coat for the first time. I challenge you not to lick the serving spoon.

Cut off the stringy ends and use the white parts of the green onions. (And did you know that you can save the root ends, place them upright in shallow water and grow more green onions??)

If you are using an immersion blender, also known as a stick blender, just give those onions a rough chop, as pictured below. If you are not using an immersion blender, and chopping by hand instead, chop your onions finely. I personally don’t like getting chunks of onion in my blue cheese dressing/dip, so I make sure the onions are chopped up into very small bits.

Using an immersion blender for this recipe is Randy’s method. I am not in the habit of working with an immersion blender. And I have to admit that when Randy asked me if I had one, I said no. (I pictured myself instead chopping onions with a big shiny knife like an old fashioned Ginsu commercial.) But then I came home and nosed around in our garage and found that we do indeed have an immersion blender. My husband won it at an office holiday party raffle, brought it home and parked it on a shelf a few years ago.  All this time we’ve had a great tool sitting there, awaiting discovery. Amazon still sells the same blender that we won, except now you can get it in pink, red, black and white too.

With an immersion blender, you get smooth liquids in about 30 seconds. Look – no onion chunks here…

Randy’s recipe calls for blue cheese that has been aged at least 90 days. My local grocery store sells a 5 oz. package of 100-day aged blue cheese for $7. It is genuinely tasty.

Hand chop the blue cheese into small crumbles and gently mix it into the rest of the ingredients. My recommendation is to not use the immersion blender on this step. The blue cheese will smoosh and clog the blade housing on the blender and then those characteristic blue veins will disappear. You’ll be left with creamy blue-gray stuff. How do I know this? Because I tried! Lesson learned: blue cheese is soft; chop and crumble by hand.

And there you have it – uncomplicated blue cheese masterpiece in a bowl.

Please be sure to let us know how you like it.

Thanks to Randy!

Jessica

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Randy's Blue Cheese Dressing

Course Appetizer, Brunch, Dinner, Lunch, Salad
Cuisine American
Keyword Blue Cheese, Salad Dressing, Dips, Easy, Creamy Dressing
Prep Time 12 minutes
Servings 12

Ingredients

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 5 oz blue cheese, crumbled 90-day aged variety; 5 oz is a heaping 1/2 cup, or an under-filled 3/4 cup
  • 1 bunch green onions, finely chopped
  • 2-4 tbsp lemon juice
  • 1-2 tsp salt and pepper to taste

Instructions

  1. Prepare the onions by rinsing under cold water. Then cut off the stringy root ends and approximately 5 inches of the green tops. This will leave you with most of the onion's white parts to use in the dressing. If you are going to use an immersion blender, just a rough chop of the onions is needed. If you are not using an immersion blender, finely chop the onions by hand. 

  2. In a medium sized bowl, combine sour cream, mayonnaise, green onions and lemon juice. Use the immersion blender or a large wooden spoon to mix everything together. 

  3. Chop and crumble the blue cheese into small bite sized pieces. 

  4. Gently mix the crumbled blue cheese in with the rest of the ingredients. Add salt and pepper to taste. 

Recipe Notes

Special Note About Immersion Blenders: 

I used an immersion blender for this dressing because that's the way my Uncle Randy does it. An immersion blender incorporates the ingredients and finely chops the onions really nicely. But an immersion blender is not mandatory! This recipe is just as fantastic when you make it by hand mixing and chopping.