One of the biggest issues that comes with eating less processed junk is that Andrew and I almost never have snack food in the house. As a result, we tend to blow through leftovers really fast because there’s never anything in the house to just munch on. We seriously just pound cold leftovers sometimes, it’s really gross and kind of sad. I have been on the hunt for things other than chips and Doritos that I can keep around the house to snack on behold, I came up with this recipe.
This dressing is delicious!! I was trying to make a healthier version of the Blue Cheese my mom used to make as a kid. It was originally my Great Aunt Rose’s recipe and she was not messing around. Her blue cheese was thick, creamy and loaded with blue cheese chunks. When I was a kid I literally ate it with a spoon sometimes!
However, that recipe is loaded with Mayonnaise and buttermilk and all that really tasty stuff that is not so great for you. So I tried it this time using Greek Yogurt as a base and using water to thin it out. I debated using almond milk but that can often end up too sweet. Now I do make this recipe with a little bit of mayo to keep it rich and thick but just two tablespoons so as not to go overboard. I personally use Vegenaise for all my Mayo needs but you can use whatever you have in the house!
Remember with this recipe, you can follow mine as a jumping off point but really you can make it your own. If you like scallions or dill add more, if you like less garlic, go with one clove or just powder. You can also add a slight kick to it by adding in more cayenne pepper.
This recipe is great to keep in the house, just cut up a bunch of veggies to munch on all week! You can also drizzle it on a salad or just eat it with crackers. I hope you enjoy it!
Until Next Time,
Jackie
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Chunky Blue Cheese Dressing with Greek Yogurt
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 12 servings 1x
- Category: Snack
- Cuisine: Vegetarian
Description
Classic Blue Cheese Dressing made slightly healthier by incorporating Greek Yogurt. It’s bold, chunky, flavorful and so much better than store bought dressing! Serve with veggies.
Ingredients
Scale
- 1 28 ounce container Greek Yogurt (I use Fage)
- 2 tablespoons Vegenaise*
- 1 teaspoon Vegan Worcestershire sauce
- 2 cloves garlic, minced
- 4 ounces blue cheese
- 1/2 cup chives, sliced thin
- 2 scallions, sliced thin
- 2 tablespoons fresh dill, chopped**
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1/4 cup lemon juice
- water to thin
- salt and pepper to taste
Instructions
- Use a food processor and quickly pulse the blue cheese crumbles on high until it has been broken into slightly smaller chunks. Set the cheese aside and grab a large bowl.
Add the yogurt and mayonnaise to the bowl and stir together. Then add the lemon juice, worchestershire sauce, dill, garlic, scallions and chives in with the yogurt until all the ingredients are fully incorporated. next add in the blue cheese and fold it into the mixture.
- Once the blue cheese and other ingredients have been added, you’ll see how thick the dressing is naturally. Depending on the consistency you like, add water. Start by adding about three tablespoons of water and with a whisk, mix the dressing mixture, adding more water until the dressing is as thin as you’d like. I ended up needing about 5 tablespoons of water for mine.
- Once the dressing is the consistency you like, add a pinch of salt and pepper to taste and if you like a bit of a kick, add a dash of tabasco sauce! Serve this dressing with you favorite veggies, drizzle onto a salad or dip crackers in it and Enjoy!
Notes
*You can use regular Mayo if that’s what you have, I just prefer to use Vegannaise and generally have it on hand.
**If you’re using dried dill, use twice as much!
