I usually use Roquefort instead of blue cheese, but both work for my recipe.

First I crumble the cheese and then mix in some fresh lemon juice- about 1/8# cheese and 2 Tbsp lemon juice. Then I add about 1/8 tsp freshly ground black pepper plus about 3/4 cup mayonnaise. I use juice from Meyer lemons that I grow, and that might help, but the recipe is very simple. You can substitute part sour cream for some of the mayonnaise, but I generally do not do that. It's easy to adjust the proportions of this recipe to your taste - I normally do not measure anything, and so this is approximate. I probably use more lemon juice than 2 Tbsp, but that is a good starting point. If it is too thick, I add more lemon juice.

You need to try LindaC's recipe. Absolutely wonderful, and different. Anyone have that recipe at hand for Ritaweeda?

This latest recipe I used is blue cheese, lemon juice, vinegar, Dijon mustard, sour cream, Worcestershire sauce, garlic. To me is was fine but then again I'm not a huge blue cheese dressing fan. I think he's a little too picky.

Hopefully LindaC will post hers. I would also gladly make Lars' too. We ate lunch out today and a man at a table next to me had a wedge salad. A huge quarter of iceberg lettuce with blue cheese dressing and bacon. I love that salad but can no longer tolerate iceberg or bacon. So with the CSA we've signed onto I'm going to try it with the Napa cabbage we've been getting and diced crispy pancetta.

I like this one. It makes about 2 cups. Use your favorite blue or Roquefort cheese.

3 ounces softened cream cheese
1/3 cup crumbled blue cheese (or Roquefort)
1/2 cup half and half
1/4 tsp. salt
1/4 tsp. Dijon mustard
1/2 cup mayo
1/2 tsp. Beau Monde Seasoning

Blend ingredients together in blender or food processor. Cover and chill for for at least 8 hours for best flavor. Whisk well before using.

Start with a good blue cheese, because some are great, and some are so so. If it was me I would search the internet for what I think look like good recipes. Then read the reviews. If the reviews are good, I will make the recipe. If I'm not satisfied, then I will repeat the steps using a new and different recipe. Ussually by the third try there will be one that I like a lot. I make a great blue cheese dip to go with chipotle chicken wings. Wonderful combination!

I agree with Jay...good quality blue cheese is key, or at least one you really like. I often buy cheese at a specialty cheese shop where you sample before buying. Both helpful and kind of fun.

Lots of types of blue cheese...Roquefort, Gorgonzola, Stilton, Cambozola and many more.

Personally, if he rejects your store bought and home made dressings, it's time for HIM to do a little research! Have him find his favorite, then get the recipe. There are sites that will find restaurant recipes. That's what I would do! Nancy

I heard ya calling......I'm out....need to make some more!!

Donn’s 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

1 Tsp Lee and Perrins
Worcestershire

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

And another Blue Cheese dressing....
Fran's
Zesty Blue Cheese Dressing
4 oz Maytag Blue cheese
1/2 cup olive oil
1 tsp grated lemon peel
1/4 cup fresh lemon juice

1 clove of minced garlic
1 cup sour cream.
Mash cheese and oil together with a fork until creamy and smooth, add rest of
the ingredients and mix well. Makes 2 cups

And one more.....but I still can't find the one I am looking for that uses about 1/4 cup of Lillet.

Blue and Parmesan dressing

]1 cup mayonnaise

1/2 c. sour cream

1/2 c. buttermilk

2 T. freshly grated Parmesan
cheese

1 t. Worcestershire sauce

1/2 t. distilled white vinegar

Dash of Tabasco

1 c. crumbled blue cheese

2 T. chopped fresh parsley

If he likes the store-bought, I say stick w/ that. There's probably a special flavor that can only come from a factory, not from a kitchen.

That said, did you try putting some sugar in the dressings you've made? It might be the secret...

I’ll vouch for the first one LindaC posted. Slightly different from what’s generally expected, and really good. But it does sound easy to stick with store bought if there’s one he likes that doesn’t have too many offensive ingredients.

Thanks all, I might try the first one from LindaC and maybe one more but if that doesn't fly I think the advice to stick to store-bought is wise.

Years ago...my little one, who is now mid 50's!! was a very picky eater and hated all things breakfast. When I asked what he wanted, he would say "chips and dip". So I got out my blender, put in a bunch of cottage cheese and some blue cheese ( remember the cobbler's children should never go barefoot!) a bit of garlic powder and some dry parsley

and maybe a dash of worchestershire. and serve it with whole grain "chip" sort of crackers. It was a pretty healthy breakfast for a 4 yearold....lots better than Captain Crunch or other sweetened cereal.