I LOVE blue cheese. LOVE LOVE LOVE!! There aren’t many things that aren’t made better by adding blue cheese. Salads, steaks, pizza, sandwiches. I could go on and on. Heck, it even makes raw celery edible.
One of the worst things about being pregnant was not eating blue cheese. I know, I know, there are a lot of folks who are now going to tell me that you can eat any cheese as long as it is pasteurized, without worrying about listeria and other nasty bugs that can wreak havoc on a pregnant woman and her baby. Of course there are also those who say “NO SOFT CHEESES AT ALL.” I was not from that camp. Brie, feta, goat cheese – no problem. But for some reason, blue cheese freaked me out. I was literally counting the days till I could have it again. So for my first dinner out after The Bug was born, we went to Outback, where I had the Blue Cheese Chopped Salad, a rare filet, and a glass of cabernet. It was like heaven, and not just because he slept the entire time (though that certainly made the experience that much more wonderful – and much quieter and cleaner than meals with him now).
But blue cheese dressing, well, yes, in concept, I love it. But the stuff from a bottle has these little, tiny granules of blue cheese which are totally not satisfying. Nor do they even taste like blue cheese. The stuff you get from restaurants or most other homemade recipes I’ve seen – not the healthiest thing in the world. OK to have on occasion, but not something I want to eat regularly. Especially since, with most other dressings, I can dip my fork in a little, the stab a bite of salad and be happy, but with blue cheese, I need to spoon it over to make sure I get the large chunks of cheese. So I knew I had to come up with my own version – chunkier than the bottled stuff, but healthier than restaurant/homemade stuff. A-ha! Greek yogurt! I loves me some Chobani! Now, The Hubby and I do like things that are very tangy, so that is why I give you a range for the added cider vinegar. We like more, but you may want to tone it down a bit, depending on your preference.
This is thick enough to be a great dip for veggies…
But it is equally yummy as a salad dressing, like this yummy little lunch I had on Sunday, which was simply romaine and chopped apples.
And tomorrow I’ll show you what I originally made this dressing for.
What is one food that you would hate to have to give up, even for just a short time? And for the mama’s, were there any foods that you stayed away from when you were pregnant?
- ½ c plain Green Yogurt (I used Chobani, 0% fat)
- 1-2 T apple cider vinegar
- 1 T olive oil
- ¼ t salt
- ¼ t dry mustard
- pinch of cayenne pepper
- ½ c crumbled blue cheese
- Combine all of the ingredients except the blue cheese in a bowl, and stir until well-mixed.
- Gently stir in the blue cheese, so that you don’t completely break up the nice, large chunks.
- Use for dipping veggies or put on top of a salad, on a sandwich, in a wrap…
This recipe was shared with:
Kelly The Kitchen Kop’s Real Food Wednesday 4/18/2012
This Chick Cooks’ Whole Foods Wednesday Recipe Swap # 48