Weather: 45, sunshine
What I’m listening to: Survivor
Bleu Cheese has long been my favorite salad dressing. I think I was that odd little girl who confidently ordered bleu cheese dressing on her salads when she was six and received questioning stares from servers, like no kid ever orders bleu cheese. But the truth is, I don’t often order it in restaurants anymore because too many bad (read: bottled) bleu cheese dressings have ruined my salad experience. I find it’s safer to bet on ranch or a vinaigrette when I’m dining out, unless I know from past experience that the restaurant has excellent bleu cheese dressing. Then, I’ll order it every time. I’m just weird that way. Thanks for loving me anyway.
When I was expecting our oldest son, I craved bleu cheese dressing something fierce. I’m telling you, bleu cheese and I have made a lot of memories together. But this Chipotle Bleu Cheese and I are forging new territory…we’re going all smoky and spicy and mysterious. Put it over a crisp, cool iceberg wedge and you’ve got a thing of beauty.
Chipotle Bleu Cheese Dressing
Adapted from [Homesick Texan|http://homesicktexan.blogspot.com/2011/06/chipotle-blue-cheese-dressing-recipe.html]
- 4oz bleu cheese, crumbled and divided (I used Amish bleu)
- 1/2c mayonnaise
- 1/4c buttermilk
- dash of worcestershire sauce
- 1 clove garlic, chopped
- 1 small chipotle pepper in adobo or 1 large one cut in half
- 1/4t paprika
- 1t white wine vinegar
- 1/2c sour cream
- salt and pepper to taste
To a blender, add half of the bleu cheese, mayonnaise, buttermilk, worcestershire, garlic, chipotle, paprika, and vinegar. Whirl until smooth.
In a bowl, mix together remaining bleu cheese crumbles and sour cream. Add the blender mixture and stir to combine. Season with salt and pepper to taste.
Store covered in refrigerator for up to a week.
