A more complex and absolutely scrumptious take on a classic, best made at least a day in advance so the flavors can develop and meld. Serve it with veggie crudites, sliced apple wedges, chicken wings, sweet potato fries, and/or sea salt potato chips.
Makes about 3 cups. To use as a dressing for salads, thin out with slightly more buttermilk.
INGREDIENTS:
8oz Point Reyes Bay Blue, crumbled (or your favorite high-quality blue cheese)
1 cup sour cream
1/3 cup buttermilk
3/4 cups mayo
1 Tbsp fresh parsley, chopped
1 Tbsp fresh chives, chopped
1 Tbsp shallot, chopped
1 1/2 tsp White Balsamic Vinegar
1 1/2 tsp Worcestershire sauce
1/2 teaspoon dijon mustard
Salt, to taste
Lots of freshly cracked black pepper
Reserve 1/3 of the blue cheese. Add everything else to a food processor and pulse until combined. Gently stir in reserved blue cheese—adds great texture and pop. Store in your fridge for at least 24 hours before enjoying so flavors can develop.
Serving tips: add a tiny bit more crumbled cheese and a sprinkle of herbs on top for presentation if you like.
