Blue Cheese dressing has many uses. It can be served with vegetable sticks or as a dip for other starters, like chicken wings. And it's gorgeous on a crisp green salad with garlic croutons, cherry tomatoes and chicken breast fillets.
You can use most any blue cheese variety for this dressing. Roquefort or Gorgonzola work well.
Since there were so many good reviews of this recipe, I thought that I would try it. We were very disappointed however as the garlic and onion were so overwhelming that it actually stung our tongues. I would try it again but would omit both the garlic and the onion (or, at least, cut them down in half). This is funny as we are HUGE garlic and onion fans and usually add a lot more than is required after we test a new recipe. - 25 May 2001 (Review from Allrecipes US | Canada)
Very good, with some changes. Replaced 1/2 cup of mayonnaise with 1/2 cream cheese - I can't stand too mayonnais-y! Use onion powder (1 tsp) and garlic powder (1/2 tsp) so it wouldn't taste too "raw". Increased blue cheese to 1/2 cup. Used white wine vinegar instead of plain white, and 1 tsp chili powder for spice and color. Then instead of salt and pepper, I garnished with toasted pecans and served with chips, carrots, and celery. Perfect! - 13 Feb 2003 (Review from Allrecipes US | Canada)
Great salad dressing, however I lightened it up a bit by using Hellman's light mayo, reduced fat sour cream and reduced fat blue cheese. I also cut way back on the onion and garlic using just a pinch of onion powder and a 1/4 tsp. of minced garlic. I used white wine vinegar which is milder, subbed light buttermilk for the lemon juice, reduced the parsley and added a pinch of sugar. I blended everything together and let it set for an hour before using. - 30 Jan 2012 (Review from Allrecipes US | Canada)