A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Big Boy's Blue Cheese Dressing
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- #17467
When you need a rich, creamy dressing as a dip for wings and veggies or for a wedge salad, look no further. Doubling down on dairy and adding in sour cream along with blue cheese makes this copycat dressing crazy good.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
1/2 cup sour cream
1/2 cup milk
1 cup mayonnaise
4 ounces crumbled blue cheese
1/8 teaspoon onion powder
directions
Combine the sour cream, milk, mayonnaise, blue cheese, and onion powder in a mixing bowl. Beat on medium speed with an electric mixer until the salad dressing is smooth.
Place the dressing in a container with lid. Refrigerate for 2-4 hours before using. Store in the refrigerator for up to one week.
nutrition data
57 calories, 6 grams fat, 0 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
September 29, 2015
I have made this before love this dressing
November 18, 2008
This is an excellent dressing......thank you.
April 25, 2007
I tried this last night, but halved the recipe and added a pinch of salt and pepper and whizzed it in a mini food processor. It made for a thick, creamy dressing with a moderate blue cheese taste (perfect for me, as I don't like very strong blue cheese). It was delicious over a watercress and leaf lettuce salad with sliced chicken, red onion, carrot and pear. We also had avocado, but it was overpowered by the dressing. This recipe would probably work well as a dip for crudites, wings, or mixed into twice-baked potatos.