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Blue cheese dressing

(George Boomer for The Boston Globe)
By Allison Boomer
June 30, 2010

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Makes 1 1/2 cups

Steakhouse restaurants in the ’60s popularized blue cheese dressing over iceberg lettuce. To make a smooth dressing, use a blender, or whisk the dressing in a bowl so you get delicate chunks of cheese, which lend the mixture tangy interest. Serve this over wedges of iceberg lettuce, sprinkle it with crumbled bacon, and garnish with quartered cherry tomatoes.

1/2 cup sour cream or whole milk yogurt
1/2 cup mayonnaise
2 scallions, trimmed and finely chopped
2 tablespoons lemon juice
1/2 cup crumbled blue cheese
Salt and pepper, to taste
1. In a bowl, stir together the sour cream or yogurt, mayonnaise, scallions, lemon juice, blue cheese, salt, and pepper.

2. Taste for seasoning and add more salt and pepper, if you like.