Arrange roast beef slices onto the flour tortilla; top with lettuce leaves, red bell pepper leaves, blue cheese, and blue cheese salad dressing. Roll tortilla around ingredients.
Stir together ranch dressing and blue cheese in a large bowl. Rinse slaw mix with cold water; drain well. Combine slaw mix, onion, and bacon; toss. Top with dressing just before serving.
Beat with mixer, cream cheese, salad dressing and sour cream until blended.
Crumble in Blue cheese and mix by hand.
Chill to serve.
ith the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the
Stir cream cheese, bacon bits, blue cheese, salad dressing, green onions, and garlic powder together in a bowl. Form mixture into 2 balls, cover each with plastic wrap, and refrigerate until chilled and firm, 3 hours or overnight.
Remove cheese balls from plastic wrap and roll in parsley.
Stir sour cream, blue cheese, Seasoning Mix, bacon and pepper in medium bowl until well blended. Cover. Refrigerate at least 1 hour. Stir before serving. Serve with assorted dippers.
Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.
Wash and dry chicken.
Dip in Blue cheese dressing.
Put bread crumbs in Ziploc bag; drop in a few pieces of chicken at a time and shake good to coat.
ix 1/4 cup cream cheese, hot sauce, vinegar, garlic powder
Mix dry ingredients in bowl, add liquids and stir.
This was in 1920.
Today, put everything into food processor and give it a whirl.
Add blue cheese, as much as you like.
Try not to whirl too much because the dressing looks nicest with flecks of cheese showing.
Add garlic cloves and medium sized onion to dressing. These can be removed in a few days.
Chopped watercress is nice to add.
Divide the mixed salad greens between two large plates or bowls. Place half of the shredded cheese, grapes, and sliced avocado on each serving dish. Drizzle blue cheese dressing on each salad.
In a small bowl whisk together ketchup, sugar, vinegar, oil, lemon juice, salt, paprika and garlic until well combined.
Add in the onions and blue cheese and season with black pepper if desired and add in more sugar if desired.
Transfer to a glass jar with a tight-fitting lid.
Seal and chill for a minimum of 6 hours before using.
Shake well before using the dressing.
In a bowl, mix sour cream, buttermilk, mayonnaise and onion salt until well blended; add oil, mix again.
Crumble blue cheese very finely, and add to buttermilk mixture; stir to mix well.
Chill for 4 hours or more (to blend flavors).
Serve with salads, as a fresh veggie dip, or spicy Buffalo-style chicken wings (my husband's favorite!).
Note: when this dressing is first made, it will appear very stiff, however it will thin out after it chills for several hours, and become just the right consistency for pouring.
Combine all ingredients except Blue cheese.
Blend well. Gently stir in Blue cheese.
Refrigerate until needed.
Yields 3 cups.
Good as dip for vegetables.
emaining chicken broth mixture and blue cheese dressing. Bring to a simmer and
2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon
Whisk together lemon juice, mustard and season to taste.
Add oil in a thin stream, whisking, until dressing is emulsified.
In a bowl, combine spinach, mushrooms, bacon, eggs, onion, blue cheese and dressing.
Toss salad gently, until combined well.
Mix together. (Blue cheese comes in 4 ounce brick, you need to crumble it with a fork.) Serve over crisp salad.
Not low-calorie, but delicious.
Dissolve spices into vinegar, Worcestershire, and Tabasco.
Combine with sour cream and mayonnaise.
Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
It is best served on Iceberg lettuce wedges.
Combine all ingredients, except Blue cheese; blend well. Gently stir in Blue cheese.
Refrigerate until needed.
Makes about 3 cups.