When you’re looking for a super-simple recipe that takes just a minute or two to make and packs tons of blue cheese flavor, this recipe is it. With a base of mayonnaise and half and half, you can easily whip up a tasty dressing or dip any day of the week. A little bit of extra-hot mustard, a splash of apple cider vinegar, and a healthy dash of salt and pepper are all you need. No funky ingredients like the store-bought versions, and perfect for use as either a creamy salad dressing or a flavorful dip for your favorite snacks.
When compared to the last several years, this summer is looking a wee bit different here for us. Unfortunately, I am not working at the moment, which quite honestly is a bit of a thank-you-dear-Lord blessing and a to-Hell-with-you-old-employer curse. Having time to deal with Dad’s estate, travel on some last-minute trips with B.O.B. Bob to places like Las Vegas, Belgium, and Germany, and, of course, tackle some long put-off house organizing has really been lovely. But not having a reliable income steadily flowing in? Well, yeah, of course, that’s gonna make for some nights without sleep and some days with increased anxiety.
We’re taking it one day at a time, though. And until I have Dad’s affairs mostly taken care of, neither B.O.B. Bob nor I are in any huge rush to get me back into the career world. Although I will admit that B.O.B. Bob would probably like to see me plan my days out a little bit better. My main issue right now is finding a solid or reasonable routine. One that I can actually stick with. I’m all over the place. Some days are packed with tasks, errands, and meetings. And then, on other days, I find myself sucked into a new show in bed, where I linger until the evening. Thankfully, there are way more of the first kind of days than the last, but yeah, I still need to find a way to balance my time more evenly and get trips to the gym worked back into my schedule.
At least when it comes to breakfast and lunch, I’ve struck up a somewhat decent and affordable routine. For the most part, I eat at home every day. Both as a way to save money and a way to eat healthier. And while you might think to yourself that blue cheese dressing isn’t very healthy, I assure you that eating a tablespoon or two of blue cheese dressing each day with lots of fresh cut veggies is a much better choice than scarfing down fried chicken, hamburgers, or pizza. Plus, this super-simple recipe gives me an excuse to get out of bed early at least one day during the week to walk down to the farmer’s market. Look at that; a reason to get out of bed that includes not only walking, but also garden-fresh fruits and veggies. This lil’ dressing and dip recipe might just be the best thing that happened all summer.
Ingredients:
- 1/2 Cup Mayonnaise
- 1/4 Cup Half and Half
- 1 Teaspoon Extra Hot Mustard
- 1 Teaspoon Apple Cider Vinegar
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 3-oz. Blue Cheese, Crumbled
Directions:
- Place all ingredients except the crumbled blue cheese into a small glass bowl. Whisk until well combined.
- Gently fold the crumbled blue cheese into the dip.
- Refrigerate the dip in an airtight glass container until use.
Suggestions:
- You can use full-fat or low-fat mayonnaise for this recipe. However, I suggest using the full-fat version, since this dressing already contains half-and-half.
- I have used both pre-crumbled store-bought blue cheese and blue cheese that I have crumbled myself for this recipe. I much prefer the blue cheese I crumbled myself. The pre-crumbled version is drier and doesn’t seem to have as much flavor.
- Since this dressing contains vinegar, use a glass bowl to make it and a glass storage container to store it.
- You can enjoy this dip immediately or refrigerate it for later use. I suggest refrigerating it for at least 4 hours before use, so that the flavors have a chance to meld.
Improvements:
- If you’re a fan of blue cheese, feel free to add additional crumbled blue cheese to this dressing.
- If you want to thin this dressing out, you can add a few more tablespoons of half-and-half.
- Serve this blue cheese dressing with these Crunchy Corn Flake Oven-Baked Chicken Tenders.
- Add 1 to 2 teaspoons of hot sauce to this dressing.
- CLICK HERE to check out our many other listed “Salad Dressing Recipes,” or here to see our recipe for Small-Batch Blue Cheese Dip with Dried Herbs.
Ingredients:
- 1/2 Cup Mayonnaise
- 1/4 Cup Half and Half
- 1 Teaspoon Extra Hot Mustard
- 1 Teaspoon Apple Cider Vinegar
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 3-oz. Blue Cheese, Crumbled
Directions:
- Place all ingredients except the crumbled blue cheese into a small glass bowl. Whisk until well combined.
- Gently fold the crumbled blue cheese into the dip.
- Refrigerate the dip in an airtight glass container until use.
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Creamy Ranch Corn & Cucumber Salad with Dill
Small-Batch Blue Cheese Dip with Dried Herbs
Buttermilk Corn, Pea, & Fennel Ranch Salad
CLICK HERE to see all of our amazingly fresh and delicious salad recipes. We’ve included a list of every salad recipe we’ve ever shared with our readers. If you scroll down, you’ll also find lists that break these recipes down into even more categories, such as potato salad, pasta salad, quinoa salad, coleslaw, chicken salad, egg salad, corn salad, pea salad, bean salad, tomato salad, cucumber salad, asparagus salad, broccoli salad, cauliflower salad, dinner salad, fruit salad, and salad dressing recipes. Whatever kind of salad you’re craving, we’ve got a recipe for it, and hopefully, these lists will make it easier for you to find the exact recipe you are searching for.
If the first thing you do at any party, game day, or picnic is make a beeline for the snack table, eyes locked on the nearest bowl of dip, spread, salsa, pico de gallo, hummus, guacamole, or honey mustard, these dip recipes are sure to win your heart. After all, life is just better when you’ve got something delicious to dunk your chip, celery, or hunk of bread into. Here, you’ll find our absolute favorite, most-dippable recipes. Whether you’re scooping with potato chips, fresh-cut veggies, corn chips, torn-off pieces of crusty bread, tortilla chips, pita, chicken tenders, or even pretzels, we have a dip with your name on it. CLICK HERE for the recipes.
