Blue Cheese Dressing

As a child, I did not like Blue Cheese Dressing at all, but as an adult I absolutely love it. The best I ever ate was at the Ember’s Restaurant in Graham, North Carolina. This is my attempt to make a recipe that I think comes as close as possible. This creamy dressing is at its best when tossed with crisp romaine or iceberg lettuce. Use it as a dip for crudites like carrot and celery sticks, radishes and steamed asparagus spears, too.

8 ounces Maytag or better quality blue cheese
1 cup sour cream
1/2 cup buttermilk
2 tablespoons finely chopped chives or green onions
1 Tbs. sugar
Double Dash Worcestershire sauce
1 lemon juiced
Dash hot sauce
Sea salt
Ground black pepper


Mash cheese with a fork in a bowl, leaving some large chunks. Stir in sour cream and buttermilk until creamy but with bits of cheese remaining. Stir Worcestershire and hot sauce and lemon. Season to taste with salt and pepper. Chill until ready to use.

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