Servings: 8 Prep: 10 min Cook: 0 min Total: 10 min
Call me strange, but … I’ve just never liked Bleu Cheese. Ok, that’s not true, but … it’s very close to true.
When I was a young and impressionable boy, I loved bleu cheese, bleu cheese dressing, etc. Then, one day, someone told me what bleu cheese was and what makes it “blue”. It hit me the wrong way, and I immediately decided against bleu cheese. To this day, I really won’t much eat it, unless I’m required to.
Ranch dressing has taken over, where bleu cheese used to live. It’s also become the number 1 salad dressing in the United States. My favorite is to dip hot Buffalo wings into a cool and creamy ranch, but it’s also very good with salad, tossed with vegetables, baked with broccoli, etc. It’s at the center of every vegetable dip from here to Maine and back again.
It’s just good old fashioned basic goodness.
Makes about eight 2-tablespoon portions.
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 2 each garlic cloves minced
- 1 tbsp chives thinly sliced
- 1 tbsp parsley chopped
- 2 tsp fresh thyme chopped
- salt and fresh cracked pepper to taste
- Whisk the ingredients in a small bowl. Season with salt and pepper. If it's too thick, add 1 tsp of water to thin it out.
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