Bacon & Blue Cheese Dressing

My all-time favorite dressing is Bacon & Blue Cheese. We use it as a salad dressing, with wings, and even on burgers and steak. This is another recipe that’s easy to adjust to your tastes. One cup each of blue cheese and bacon crumbles makes a chunky, thick dressing. Blue cheese can be quite tangy, especially if it’s aged so adjust the strength of the blue cheese flavor by adding a smaller amount. Add more after a few hours if the flavor isn’t strong enough.

Watch the bacon. If you have a bacon with little or no flavor, skip it. It’s going to be completely lost here. A good bacon will hold its own and add flavor to this Bacon & Blue Cheese recipe.

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Bacon & Blue Cheese Goes With…

As I type this I have Baked Beans in the oven, bread almost ready for the oven, and venison and pastured chicken thawing in a sink of cold water. It’s a cooking day so I’ll nibble all day as I taste the beans, have a bite or two of venison, and a cup of chicken and rice soup. I’ll cut up broccoli, cauliflower, carrots, bell peppers and celery for a veggie tray and use this dressing for the dip. As dip, I like this thinned with a little milk. For steak, chops, burgers and baked potatoes, I leave it thick. The veggies will help balance everything on my plates today.

Lower Fat & Calories

This recipe for Bacon & Blue Cheese dressing isn’t low fat by any means. You can lower the fat by using low fat mayonnaise and sour cream.

You can chop partially frozen bacon into quarter-inch cubes and pan fry it to lose a little more fat. You’ll still have all the meat and flavor.

No matter what you do, it’s still a high-calorie food but moderation makes a difference.

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Bacon & Blue Cheese Dressing

Course Side Dish
Cuisine Appetizers
Author Robin Follette

Ingredients

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup Blue Cheese crumbles
  • 1/2 to 1 cup bacon crumbles
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire Sauce
  • whole milk Use to thin the dressing to your liking

Instructions

  • Drain the whey from the sour cream, if there is any, and set aside. Mix all of the ingredients together. Thin to your liking with whey from the sour cream or whole milk. Let this sit in the fridge for at least an hour. This dip stores well in the fridge for up to a week. If you won't use a batch this large just halve the ingredients.
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