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Now, I know I have told you about my dislike of salads, so I hope you are not shocked by a large wedge of iceberg on my plate. I really don’t like salads as a meal. Side salads are fine. Nothing but a salad is not fine.
Anyway, I have found that one of the downfalls of making a salad at home is that good salad dressing is hard to come by. You want to keep it relatively low calorie, but you also don’t want to dress your salad with a store bought “lite” dressing that tastes like the bottom of my shoe. Vinaigrettes are good, but sometimes you just want a mouthful of creamy, pungent blue cheese.
I know the feeling. I’ve been there.
You may also have in your fridge one of those new “Greek Yogurt” cups that you had a coupon for that you got for free or nearly free. You know…this stuff:
Maybe it has been in your fridge just staring at you for a couple of weeks now, giving you the eyeball. Maybe you have been turning your head, shutting the fridge door and walking away, not knowing what in the world to do with it.
Again…I know the feeling. I’ve been there.
So here you go. Something to do with your Greek yogurt and satisfy your need for creamy blue cheese dressing all in one dish. I know. I’m a genius. You are welcome. 😉
Mash half and half and cheese in a bowl with a fork until creamy.
Stir in the rest of the ingredients and mix well.
Serve over lettuce, with hot wings or veggie crudités.
Will keep for 3 days in the fridge.
- 3 T Half and Half
- 1-6 oz. container of Greek Yogurt
- 4 oz. crumbled blue cheese
- 2 T white wine vinegar
- 1 t. Dijon mustard
- salt and pepper
- Mash half and half and cheese in a bowl with a fork until creamy.
- Stir in the rest of the ingredients and mix well.
- Serve over lettuce, with hot wings or veggie crudités.
- Will keep for 3 days in the fridge.