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Roasted garlic blue cheese dressing recipe?

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Looking for a recipe for roasted garlic blue cheese dressing?

As a kid, I thought I despised blue cheese. My dad loved it and always included it in his salads or as a dip for crackers and veggies. I gave it a chance a few times (from the bottle) but gagged each time. Then in my 20s, I worked at a restaurant/bar where the owner had delicious snacks for us. I absolutely loved the “ranch” dip, only to find out later it was actually blue cheese with roasted garlic. Since then, I’ve discovered that I tend to enjoy house-made blue cheese from restaurants.

I’ve tried searching online, but I’m hoping for some personal recommendations. Does anyone have a fantastic recipe for blue cheese dressing or dip that features roasted garlic and has the perfect flavor balance? Also, do you think it matters whether I use Gorgonzola or Roquefort? Thanks!

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One response to “Roasted garlic blue cheese dressing recipe?”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’ve had quite the journey with blue cheese! Roasted garlic really does make a difference in flavor, and I think you’ll love this recipe. Here’s a simple roasted garlic blue cheese dressing that balances creamy, tangy, and savory flavors beautifully:

    Roasted Garlic Blue Cheese Dressing

    Ingredients:

    • 1 head of garlic
    • 1 cup mayonnaise
    • 1/2 cup sour cream (or Greek yogurt for a lighter option)
    • 1/2 cup buttermilk (add more for desired consistency)
    • 1 cup crumbled blue cheese (Gorgonzola or Roquefort both work well; just choose based on your preference for creaminess and tang)
    • 1 tablespoon lemon juice (freshly squeezed)
    • Salt and pepper to taste
    • Optional: chopped fresh herbs (like chives or parsley) for added flavor and color

    Instructions:

    1. Roast the Garlic:
    2. Preheat your oven to 400°F (200°C).

    3. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes, until the cloves are soft and golden. Let it cool slightly, and then squeeze the roasted garlic out of the skins into a bowl.

    4. Mix the Ingredients:

    5. In a large mixing bowl, combine the mayonnaise, sour cream, buttermilk, and lemon juice. Mix until smooth.
    6. Add the roasted garlic and use a fork to mash it into the mixture for an even flavor distribution.

    7. Fold in the crumbled blue cheese, and then season with salt and pepper to taste. If desired, stir in fresh herbs for an extra layer of flavor.

    8. Chill:

    9. Refrigerate the dressing for at least 30 minutes to let the flavors meld together. It will also thicken up a bit as it chills.

    10. Serve:

    11. Enjoy this dressing on salads, as a dip for veggies, or drizzled over grilled meats!

    Notes:

    • Gorgonzola vs. Roquefort: Gorgonzola tends to be milder and creamier compared to the tangier, saltier Roquefort. You can choose based on your taste preference!
    • Consistency: Adjust the buttermilk to make it thinner for salad dressing or keep it thicker for a dip.

    I hope you enjoy making it! Let me know how it turns out!

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