You can keep it in the fridge for several days and use it in so many ways - with veggies, salads, wings, and more. This is probably my favorite dressing. It’s rich and creamy, and its flavor is amazing. I am perfectly capable of eating it with a spoon right from the jar - that’s how good it is! But fresh-cut veggies are a great vehicle for consuming it, and so are salads. When compared to store-bought varieties, it’s a clear winner. This homemade dressing is tastier, creamier, and - just as important - has a simple and short ingredient list.
Ingredients
Recipe Card
Sour cream: For the tastiest and creamiest result, use full-fat sour cream. Mayonnaise: I prefer avocado oil mayonnaise. Seasonings: Kosher salt, black pepper, and garlic powder. Blue cheese: It’s not difficult to dice or crumble blue cheese, but I usually use store-bought crumbled cheese. Any blue cheese works, but my favorites are Roquefort and Gorgonzola. Water: This is optional and depends on whether you want to use this as a dip or salad dressing. If you want a salad dressing, you should mix a tablespoon or two of water into the mixture to thin it out a bit.
You start by mixing sour cream and mayonnaise in a medium bowl. Next, mix in salt, pepper, and garlic powder. Add the blue cheese crumbles and mix them thoroughly. Press on them to extract as much of their flavor as possible and incorporate it into the dressing. If you’d like to use it as a dip for fresh veggies or wings, you’re all done. If you’re using it as a salad dressing, stir in a bit of water to thin it out - start with one tablespoon.
Use it as a dip for fresh-cut veggies such as carrot sticks, celery, or lightly steamed (still crunchy) broccoli and cauliflower florets. Thin it out and use it to dress salads. I love it drizzled on arugula salad! It goes really well with the peppery sharpness of the arugula. The classic choice would be to serve it alongside buffalo wings or buffalo cauliflower. Drizzle it on top of buffalo chicken lettuce wraps. Drizzle it over fairly bland microwave-steamed vegetables that could use extra flavor, such as microwave broccoli, microwave cauliflower, and microwave asparagus.
