Green Salad with Blue Cheese Dressing

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I made this earlier today, tastes wonderful! ...SO EASY! I added a smidgen more roquefort and black pepper, and just barely under 1 teaspoon of salt...I added it to taste towards the end of mixing. The flavor is rich and well rounded due to the touch of vinegar. So much better than any blue cheese dressing I have purchased from grocery stores.

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This is delicious as a salad dressing or as a dip for veggies & buffalo wings. I've used white balsamic vinegar when I didn't have tarragon vinegar on hand, and it was just as good.

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I make this all the time and I also used half-n-half because it's what we keep in the fridge. I hate tarragon so it doesn't go in any food I make - but otherwise..follow the directions as it's SO good you could eat it with a spoon!

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This was wonderful. I cut the recipe and half and had perfect flavor. A little thick. I proceeded to add cream to thin it out. DON'T! I ended up over whipping it and had blue cheese whip cream. Follow the recipe!!!

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Flavor is great but mine was too thick; I used champagne vinegar with dried tarragon and my roquefort was a brie style, maybe that was the problem. Also, I used low fat mayo, I know - why. I've been watching my weight. Won't substitue this in the future, you need the real deal. Thanks for the tip on using milk instead of cream, that may help me.

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Love, Love, Loved it! I didnt have cream so I used half and half it was still great!
This is a winner.

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So much better than anything I have ever bought at any store! So easy and so good- a definite keeper!

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This is the best bleu cheese dressing EVER. Not too thick, not too thin and allows the bleu cheese to shine. This recipe makes alot of dressing, cut it in half for approx. 3 liberal servings. I do not like the flavor of tarragon, and substituted rice wine vinegar, the finished product was delish! Watch the salt, do not add until you have tasted, mine needed only 1/4 tsp of salt for a half recipe.

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I had a little left over greek yogurt that I needed to used up, so added that. I live in Iowa so always have Maytag in the frig plus taragon vinegar is a staple in my pantry. I didn't have cream so used whole milk. Took advise of readers and waited to add salt at the end, plus didn't put in the food processor because I like the chunkiness. Does make a lot, but I know it will get used up in the following week. Great recipe that I will use again and again.

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OMG...if it wasn't for the calories I could drink this and I'm not a blue cheese dressing person!!