The other day when we made wings, I went to grab some blue cheese dressing to serve with it. I couldn’t find one that wasn’t full of artificial ingredients, “low-fat,” or had possible gluten ingredients in it. So I bought some organic cave-aged blue cheese and made my own this past weekend. I went to grab some yesterday to dip some raw zucchini with and it was even better after sitting for a few days. It was SO good, I had to share it with you guys. It was easy and is honestly one of best blue cheese dressings I’ve ever had and it’s all natural. I use all organic dairy and of course, I recommend you do the same.
Edited to add: Some people are concerned that blue cheese can be cross-contaminated with gluten due to the process of making it on the bread. However, from this site:
The Canadian Celiac Association recently released a study showing that blue cheese is in fact gluten-free. The study tested three blues where the mold is harvested off of gluten-containing media during production: Quebec’s St. Benoit and Alexis de Portneuf, and Roquefort. They also tested two cheeses where the mold was grown on gluten-free media. In all cases, they found that the resulting cheeses each contained less than one part per million of gluten. For comparison’s sake, the current definition of “gluten-free” being considered by the FDA is 20 parts per million. This puts these well below the limits set by the FDA (as well as its European equivalent). So blue cheese is a go for celiac sufferers!
My husband has never had an issue with it but of course, if this can be one of those things that fall into the “to each his own” category. It’s your health and you have to decide for yourself what you feel comfortable eating or testing.
Homemade Blue Cheese Dressing/Dip
What you need:
- 4 oz. crumbled blue cheese
- 1 c. mayo (make your own – so yummy!)
- 1/3 c. sour cream
- 1/4 c. cream cheese, softened
- 2 tsp white cooking wine
- 2 splashes Worcestershire sauce (make sure your brand is GF)
- 1 tbsp scallions, chopped finely
- 1/4 tsp. onion powder
- 1/4 tsp garlic powder
- 2 churns fresh ground black pepper
What you do:
- Mix all ingredients together, that’s it!
- This is pretty thick so if you want it thinner to be able to pour as a dressing on salads, add some buttermilk, milk, cream or your choice.
- For best results, make 1-2 days prior to serving as the flavors really meld in the fridge after a few days.