Recipe from America’s Test Kitchen

Makes about ¾ cup

A couple of notes:

• In a pinch, whole milk can be used in place of buttermilk.  The dressing will be lighter and milder in flavor, but will still taste good.  Most of the time, I use powdered buttermilk, which is a decent substitute.  Powdered Buttermilk can be found in the baking goods aisle of Kroger
• When buying blue cheese: don’t buy pre-crumbled, and avoid “Amish” brand

2 ½ ounces blue cheese (½ cup)

3 Tbsp buttermilk

3 Tbsp sour cream

2 Tbsp mayonnaise

2 tsp white wine vinegar

¼ tsp sugar

1/8 tsp garlic powder

Salt and ground black pepper

Crumble the blue cheese by first dicing it on the cutting board, then mash blue cheese and buttermilk in a small bowl with fork until mixture resembles cottage cheese with small curds.

Stir in remaining ingredients.  Taste and adjust seasoning with salt and pepper (use generously).  Refrigerate well before serving.  Keeps in fridge for up to 2 wks in airtight container.

Note: I usually double the recipe and use the whole package of cheese

5 ounces blue cheese (1 cup)

6 Tbsp buttermilk

6 Tbsp sour cream

4 Tbsp mayonnaise

4 tsp white wine vinegar

1/2 tsp sugar

1/4 tsp garlic powder