I’ve been eating this dressing in an apple salad with walnuts and dried figs for lunch recently, but it would be good with any fruit or vegetable salad or with chicken strips or wings. The blue cheese is the star, but I wouldn’t use a premium eating blue, like my favorite Stilton in it. I would eat the Stilton in a deconstructed salad of apples, figs (dried or fresh), and nuts. Just buy two cheeses, one for the dressing and one for munching. Today, I used a Danish Blue in the dressing, and picked up a little wedge of Stilton while I was at it for an indulgent snack.
My ranch recipe is as easy as possible. Equal amounts of buttermilk, sour cream, and mayonnaise, plus chives and dill and salt. I haven’t been adding garlic for my apple salad purposes, but I would add it if dressing pasta or vegetables.
I’ve made more complicated ranch dressings before, but it soon became obvious that it doesn’t need to be complicated to be good. It’s not a low fat dressing, but it has no added refined sugar or sharp vinegar, both of which characteristics are good for me. You could easily make a lower-fat version with common substitutions.
Blue Cheese Ranch Dressing
- 1/2 cup buttermilk (mine was whole milk buttermilk)
- 1/2 cup mayonnaise, preferably Hellmann’s
- 1/2 cup sour cream
- 2 tablespoons dried chives
- 1 tablespoon dried dill weed
- 1/2-3/4 cup crumbled blue cheese, such as Danish or buttermilk blue
- 1/2 teaspoon kosher salt, or less if your cheese is very salty
Whisk together the first 5 ingredients until smooth. Stir in the crumbled cheese with a spoon. Taste and add salt, as needed.