Simon And Seaforts Maytag Blue Cheese Dressing Food

MAYTAG BLUE CHEESE SALAD DRESSING

Maytag Blue Cheese Salad Dressing image

This is from Kincaids Restaurant in Redondo Beach, Ca. When I tried it at the restaurant, I had to have the recipe, which I found on the web. It is the best blue cheese salad dressing ever !!! The Maytag Blue Cheese is so creamy and delicious, like no other. It's not cheap, but worth every dime if you can find it. If you can't find it, you can substitute Danish Blue Cheese, or your personal favorite. It should be refrigerated overnight. I'm guessing on the servings amount, it makes about 1-1/2 cups. Serve it over iceberg lettuce wedges with your choice of other veggies, i.e tomatoes, cucumbers, etc. and I hope you enjoy it as much as we do !!!

Provided by Imagenie

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 small garlic clove, minced
1 pinch dry mustard
1/4 teaspoon onion salt
1 pinch white pepper
1 tablespoon red wine vinegar
1 teaspoon red wine vinegar
1/3 teaspoon Worcestershire sauce
Tabasco sauce, to taste
1/3 cup sour cream
1 cup mayonnaise
1 1/2 ounces buttermilk
4 ounces maytag blue cheese, crumbled

Steps:

Dissolve spices into vinegar, Worcestershire, and Tabasco.
Combine with sour cream and mayonnaise.
Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
It is best served on Iceberg lettuce wedges.

Nutrition Facts : Calories 379.8, Fat 32.2, SaturatedFat 10.8, Cholesterol 48.2, Sodium 869.5, Carbohydrate 16.3, Fiber 0.1, Sugar 5.2, Protein 7.8

CREAMY BLUE CHEESE DRESSING

Creamy Blue Cheese Dressing image

Categories Salad Cheese Raw

Yield makes about 1 1/4 cups

Number Of Ingredients 6

Ingredients

4 ounces blue cheese, coarsely crumbled
3 tablespoons buttermilk
1/2 cup mayonnaise (page 282)
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground black pepper

Steps:

In the bowl of a food processor fitted with the metal blade, combine the cheese, buttermilk, mayonnaise, vinegar, and mustard; season with salt and pepper. Process until well combined, but a little chunky. Store in an airtight container for up to 1 week.

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