This creamy dressing is at its best when tossed with crisp romaine or iceberg lettuce. Use it as a dip for raw carrot and celery sticks, radishes and steamed asparagus spears, too.
- 6 ounces blue cheese
- 1 cup sour cream
- 1/4 cup low-fat buttermilk
- 2 tablespoons finely chopped fresh chives or green onions
- Worcestershire sauce
- hot sauce (optional)
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
Mash cheese with a fork in a bowl, leaving some large chunks. Stir in sour cream and buttermilk until creamy but with bits of cheese remaining. Stir in chives, Worcestershire and hot sauce, if using. Season to taste with salt and pepper. Refrigerate until ready to use.
Per serving: 2 tablespoons, 110 calories (80 from fat), 9g total fat, 6g saturated fat, 30mg cholesterol, 310mg sodium, 2g carbohydrates (0g dietary fiber, 1g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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