Saturday, October 13, 2007

Blue Cheese Dressing

I had an opportunity to do something that I haven’t done in years: host a dinner party. Well, almost. Someone else hosted, I cooked. By the way, NEVER EVER cook in someone else’s kitchen, especially someone who is not a cook. Unless of course, you bring all of your own pans and utensils.

Like any dinner party, this one featured a salad. Another hint: NEVER EVER allow someone who doesn’t cook to “chop” the salad. They take those instructions seriously! We ended up with chunky salad. You TEAR the lettuce. You THINLY slice, not chunk, the tomatoes and green pepper.

Luckily, my non-cooking friend likes blue cheese dressing. It gave me a chance to make a recipe that I haven’t made in probably 30 years. Blue cheese dressing is ridiculously easy to make and since it has to be made ahead of time, is a real time saver. Just keep one thing in mind when serving it. Take it out of the refrigerator ahead of time so that it can warm up to room temperature. When refrigerated, it becomes almost solid.

Verdict: Yum! This one’s a keeper!

Blue Cheese Dressing
(Source: Betty Crocker Cookbook)

1 package (4 ounces) blue cheese, crumbled
1 package (3 ounces) cream cheese, softened
½ cup mayonnaise or salad dressing
⅓ cup light cream (20%)

Reserve ⅓ cup of the crumbled blue cheese. In small mixer bowl, blend remaining blue cheese and the cream cheese on low speed. Add mayonnaise and cream; beat on medium speed until creamy. Stir in reserved blue cheese. Cover; chill at least 3 hours to blend flavors.

About 1 ⅔ cups.

Recycle: mayonnaise or salad dressing bottle

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