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Steakhouse Blue Cheese Dressing

Monica
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad Dressing
Cuisine Salads
Servings 4 -8 servings

Ingredients
  

  • 1/4 cup to 1/2 cup blue cheese crumbled (I go for it and add the full 1/2 cup)
  • 2 tablespoons buttermilk or milk plus more for thinning dressing at the end (honestly, unless you already have buttermilk in the fridge, it tastes just fine with milk)
  • 2 tablespoons mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon fresh ground black pepper

For the salad:

  • 1 head of iceberg lettuce quartered
  • 2 slices of crispy cooked bacon crumbled
  • 1 teaspoon chives chopped
  • Fresh cracked black pepper

Instructions
 

  • Place the crumbled blue cheese into a medium bowl and mash well with a fork.
  • Pour in the milk or buttermilk and use a whisk to combine completely.
  • Add mayo, sour cream, vinegar, salt, garlic powder and pepper and stir well.

Check for consistency at this point. If you prefer a thinner dressing, add a tablespoon or two of milk at a time and stir to combine. Check consistency before adding more liquid.

  • Cover and place in refrigerator for at least 30 minutes to help meld the flavors.
  • Stir well before drizzling over lettuce wedge.

For lettuce wedge:

  • Remove core from lettuce by firmly hitting the lettuce, core side down, against the counter. You should be able to easily remove the core with a little wiggle and pull.
  • Quarter the head of lettuce. If you would like the wedges smaller, half each quarter one more time. ( You will either have 4 large wedges, or 8 small wedges)
  • Place each wedge on a salad plate, drizzle or heap dressing evenly on top, sprinkle with crumbled bacon, chives and a few grinds of black pepper and enjoy the awesomeness!