Creamy blue cheese dressing is still rich and delicious when you make it with low-fat dairy products and reduced-fat mayonnaise. Choose the tangiest aged blue cheese you can find; its flavor will go a long way.

Makes 1 1/4 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1/3 cup reduced-fat mayonnaise
1/3 cup nonfat buttermilk or nonfat milk
1/3 cup nonfat plain yogurt
2 tablespoons tarragon vinegar or white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup crumbled blue cheese (1 ounce)

Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.

NUTRITION INFORMATION: Per 2-tablespoon serving: 38 calories; 3 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 215 mg sodium; 8 mg potassium.


Exchanges: 1/2 fat


0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week. Stir before using.

Excellent. Made exactly as written, had a great Blue Cheese taste, and very light. Not at all heavy. Had over chopped romain lettuce, mushrooms, brocoli florets, sliced carrots and tomatoes.

Michael , Vancouver, BC

I am a blue cheese dressing junky--very picky about it, but unable to resist a good one. This is a good one. I made it with the milk, not the buttermilk and it came out great. My roommate (who has gained her blue cheese love from me) could not stop dipping into it before i tossed it into the salad. Once it was in the salad, my guests RAVED (literally saying "OH MY GOD this is so good."). FYI, for the salad, I used a mix of fresh chopped (small chop) romaine and iceberg and added three hardboiled egg whites, one hardboiled yoke, and 2 Tbsp. of sunflower seeds. DELICIOUS. I will use for life. (And incidentally my roommate says this dressing is easily restaurant quality.)

Keek, Los Angeles, CA