Creamy Blue Cheese-Tarragon Dressing
From EatingWell: March/April 2008
A tablespoon of honey adds sweetness and a hint of floral flavor to this delicious blue cheese dressing.
- 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)
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 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.
Tips & Notes
- 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.
Per 2-tablespoon serving: 161 calories; 15 g fat (4 g sat, 9 g mono); 11 mg cholesterol; 5 g carbohydrates; 3 g protein; 0 g fiber; 271 mg sodium; 46 mg potassium.
Exchanges: 3 fat
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- Type of Dish
- Salad dressing
- Ease of Preparation
- Total Time
- 15 minutes or less
- Preparation/ Technique
- March/April 2008