Rosemary's Legacy Bleu Cheese Dressing/Dip

Name: Rosemary's Legacy Bleu Cheese Dressing/Dip
Prep time: 5 min
Total time: 5 min
Yield: 12-14 serving(s)
Ingredients: 2 cups mayonnaise (BEST FOODS aka "Hellmans" east of the Mississippi); 2 cups fresh buttermilk; 1/2 cup sour cream; 2 tablespoons garlic granules; 2 tablespoons onion powder; 4 tablespoons blue cheese (or more to taste, crumbled, try Rogue Creamery's Bleu Vein or Oregonzola); 2 tablespoons mild feta cheese (crumbled, or to taste. Use plain, not seasoned or in oil); 1/4 teaspoon dill seed; 1/4 teaspoon dill weed; 1/4 teaspoon lemon pepper; 1 tablespoon parsley (fresh, chopped); 1 teaspoon fresh ground black pepper; 3/4 cup parmesan cheese (freshly grated Parmegiano Reggiano, if you have it, just, please, not that stuff in a shaker can)

Submitted by Pellerin

"My mother - God rest her soul - was a cheese-freak. It's genetic, I think. When I remember my mother's dinners, this is the first taste/smell I think of - this magnificent bleu cheese dressing. --Thanks Mom. xxoo Angela"

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Ready In:: 5mins
Ingredients:: 13
Serves:: 12-14

ingredients

2 cups mayonnaise (BEST FOODS aka "Hellmans" east of the Mississippi)
2 cups fresh buttermilk
¹⁄₂ cup sour cream
2 tablespoons garlic granules
2 tablespoons onion powder
4 tablespoons blue cheese (or more to taste, crumbled, try Rogue Creamery's Bleu Vein or Oregonzola)
2 tablespoons mild feta cheese (crumbled, or to taste. Use plain, not seasoned or in oil)
¹⁄₄ teaspoon dill seed
¹⁄₄ teaspoon dill weed
¹⁄₄ teaspoon lemon pepper
1 tablespoon parsley (fresh, chopped)
1 teaspoon fresh ground black pepper
³⁄₄ cup parmesan cheese (freshly grated Parmegiano Reggiano, if you have it, just, please, not that stuff in a shaker can)

directions

Mix all together and place in a sealed container in the refrigerator at least one - preferably two - days before serving. Stir well before serving.
To turn this into a dip, just add more parmesan! (That's pretty much my standard rule of thumb to improve ANY recipe).

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Reviews

An interesting blend of flavors. I was a little skeptical about adding so much onion powder, so I halved the amount and found that to be plenty for me. I also added some white vinegar and Tabasco for some extra tanginess. Thanks for sharing the recipe.

iris5555

RECIPE SUBMITTED BY

Pellerin

Eugene

An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience. FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers

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