I don't have Linda C's recipe but this is the one I make:

Blue Cheese Dressing
3/4 cup sour cream
1/2 tsp dry mustard
1/2 tsp fresh ground black pepper
1/4 tsp salt (scant)
1/4 tsp garlic powder
1 tsp Worcestershire sauce
1 1/4 cups mayo
4 oz imported Danish Blue crumbled
Blend first 7 ingredients in a blender on low for 2 minutes.
Add cheese and blend 4 mins more.
Refrigerate for 24 hours to blend flavors.
Hope this helps.

Linda

Funny....I had a salad for lunch with my blue cheese dressing.
The story goes is that there was a restaurant in Tiffin, Iowa where lots of people went after an Iowa game, and their blue cheese salad dressing was legandary. Their salads were enormous....they stood a leaf of iceberg lettuce up at the back of a salad bowl and filled that bowl full of chopped greens and dumped on easily half a cup of blue cheese dressing, made with Maytag Blue of course!!.
Every time Iw ent there I tasted the dressing and wrote down something I noticed about the dressing...Mayo based....sweet and sour, thin enough to coat every leaf, parsley...and a "bite"....horseradish. Finally my DH and friends said! That's IT!....here's the recipe...I recommend doubling it....or quadrupling!

DonnÂs Delight
4 oz Maytag blue crumbled
1 cup of mayo ( I use Kraft)
3 oz ( about 1/3 cup) milk or cream
2 tsps sugar
2 tsps dried parsley
1 ½ Tablespoons lemon juice
1 ½ Tablespoons cider vinegar
1 Tablespoon fresh grated onion
2 Tsp Lee and Perrins worchestershire
1 tsp horseradish
½ tspoon garlic powder.
Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies.
Serves about 6 to 8

Angelaid, thank you for asking, and Linda (both of you), Thank You for your recipes! I was wanting a good blue cheese dressing recipe just last Friday, but didn't have the ingredients handy. I'll be making both your recipes soon, and appreciate your sharing them.

That's a keeper. It has to be.

I look forward to making it next time I get my hands on some Maytag blue.

Jim

A big thank you to both Lindas!!
Can't wait to try these!

Those both sound so good. I would be the only one to eat it here. I love blue cheese dressing. I can't get Maytag, but I can get Bavaria Blue. Yummmm
Lisa

Linda C - I have 3 oz left of the Maytag Blue I bought on May 22. It's been refrigerated in Saran wrap. Is it still good, or does it belong on your "old food" thread? I'm not sure that mold would particularly stand out on blue cheese, so I'm having a hard time judging by that.

Of course I've got everything else I'd need to try your recipe, so I'd like to.

The blue cheese I have has been in the frig at least a month, says it expires in October, so it must last a pretty long time.

Blue cheese is soured and moldy to begin with....it's fine!
I have eaten blue cheese that was forgotten in the back of a refrigerator for 2 years. I don't recomment it, but the part that wasn't completely crusty was delicious...very nippy and strong....but good!
It likely has some "surface mold" but not to worry...if it's not red mold it won't hurt you....just more of the blue mold that makes the cheese "blue".
Go for it!

Linda, O...M...G! Your Blue Cheese Dressing is DIVINE. I will never need another recipe for this the rest of my life. I absolutely love that you put your detective skills to work the way you did and came up with ingredients/measurements for this incredible dressing. All that, and from a woman who usually doesn't use a recipe! Thank you so much, for the rest of my life, for sharing this with us.

I'll just bump this once, hoping Linda sees it. I really want to say Thank You. For those of you who are thinking of trying this recipe, RUN...don't walk...to get your Maytag Blue cheese. You'll only be sorry you waited.

It was about to roll off the page....but I caught it!!
Thanks for the accolades! That's been the reaction from anyone who has ever tasted it! It's a pain to make with all the ingredients, but....
It's a good dip for veggies too.
Glad you liked it!
Linda C

Bumping this thread!

Miss her...

Glad you brought this back up. Need to make this again.

Both of the browsers I use show little question marks after the amounts for lemon juice, vinegar, and garlic powder.

I assume they are fractions--1/2? 1/4?

Can someone clarify, please. I'd like to try this. I could guess and taste test, but I am lazy.

Lemon juice and vinegar are both 1 T but I only see a ? for the garlic power qty. - If I was going to guess I would say 1/2 tsp

Thanks for the response, newbeginning.
I don't think lemon juice and vinegar are 1 T. I read "1 � Tablespoons lemon juice" and "1 � Tablespoons cider vinegar". Not sure if other browsers will see the ? between the 1 and the Tablespoon, as I do.

The measure for fresh grated onion IS 1 T. Note that "Tablespoon" is singular here.

Not a serious problem. I agree that I can guestimate 1 1/2 for lemon juice and vinegar and 1/2 for garlic.

Edited to add this: With suggestions from others, I changed settings in the View menu, as I explained in a later text. I can read the original, but this one turned into upside down ? marks. Weird.

Oh, well. They mean 1/2.

This post was edited by Bellsmom on Tue, Mar 11, 14 at 16:09

I also had the square thingy problem, so I went to "View" on top of the page (between "Edit" and "Favorites") and got "Auto select", which showed me I was on "Unicode (UTF - 8)" - don't ask me what it means, I haven't got a clue, I'm not a computer person - then I clicked on "More" and got a whole list of codes. I ignored suggestions such as "Turkish (Windows)" and kept scrolling down till I found something called "Western European (Windows)" and clicked on it just to see what happens next. The whole page refreshed itself and the square thingies turned into 1 1/2 - one and a half tablespoon lemon juice etc.

If I put mine on Western, I can read it. It is one and a half (T.)on the vinegar and lemon juice and a half teaspoon on the garlic