ADVERTISEMENT
Creamy Blue Cheese-Tarragon Dressing
Creamy Blue Cheese-Tarragon Dressing
2 Reviews
From: EatingWell Magazine, March/April 2008
A tablespoon of honey adds sweetness and a hint of floral flavor to this delicious blue cheese dressing.
- By: Ellen Ecker Ogden EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 ounces blue cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 tablespoon finely chopped fresh tarragon, or 1 teaspoon dried
- 1 tablespoon honey
- 1-2 tablespoons nonfat Greek-style yogurt, (optional; see Shopping Tip)
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
Preparation
-
Active
-
Ready In
- Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
- Shopping tip: Thick and creamy Greek-style yogurt is made by removing the whey from cultured milk. Because the whey has been removed, you can cook with Greek-style yogurt without the normal separation that occurs when cooking with regular yogurt. Both can be used in this recipe, but we recommend using Greek yogurt if it's available at your supermarket.
- Serving size: 2 tablespoons
- Per serving: 161 calories; 15 g fat(4 g sat); 0 g fiber; 5 g carbohydrates; 3 g protein; 6 mcg folate; 11 mg cholesterol; 4 g sugars; 112 IU vitamin A; 0 mg vitamin C; 78 mg calcium; 0 mg iron; 235 mg sodium; 47 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 3 fat
Reviews 2
May 07, 2012
By: EatingWell User
Very good
As long as you like blue cheese then you will like this. I especially liked it because it was slightly sweet from the honey.
Pros: Good, easy to make
February 20, 2012
By: EatingWell User
Not really gluten free!
Found this recipe under the gluten free dinner section, however most blue cheese is made by introducing the mold into the milk on bread therefore not a gluten free cheese!
Pros: sounds delicious
Cons: not actually gluten free
