2 homemade blue cheese dressing recipes to make eating veggies fun

You can make this tangy blue cheese treat from scratch and keep it on hand in the refrigerator. It's easy, addictive and costs very little compared to commercial dressing brands.

The traditional choice is to pair this dressing with crisp, cold wedges of iceberg lettuce. After washing the lettuce, put it back in the refrigerator to chill for an hour or more.

You can add a few flourishes — garnishes such as chives, parsley and crisped and crumbled bacon. A grinding of fresh black pepper can be your final touch. Blue cheese dressing is also an excellent dip for raw veggies and chicken wings.

Makes 500 millilitres (2 cups)

• 375 ml (1 1/2 c) mayonnaise
• 125 ml (1/2 c) sour cream
• 50 ml (1/4 c) cider vinegar
• 20 ml (4 tsp) sugar
• 2 ml (1/2 tsp) dry mustard
• 5 ml (1 tsp) minced fresh garlic
• 10 ml (2 tsp) minced onion
• 250 g (1 c) crumbled blue cheese1. In a small, nonreactive bowl, combine all the ingredients except the blue cheese. Whisk to blend until the dressing has a smooth, creamy consistency.
  2. Gently stir in the blue cheese. Cover the bowl and refrigerate for at least two hours before serving. Store, covered, in the refrigerator.

Rich and creamy and loaded with flavour — you won't guess this is a lower-fat cousin. And it is much more delicious than lower-calorie commercial dressings. You can also try replacing the fat-free mayo with fat-free yogurt.

Makes about 250 millilitres (1 cup)

• 125 ml (1/2 c) fat-free mayonnaise
• 30 ml (2 tbsp) 1% milk
• 15 ml (1 tbsp) lemon juice
• 2 ml (1/2 tsp) sugar
• 5 ml (1 tsp) minced fresh garlic
• 1 ml (1/4 tsp) dry mustard
• 125 g (1/2 c) crumbled blue cheese1. In a small, nonreactive bowl, combine all the ingredients except the blue cheese. Whisk to blend until the dressing has a smooth, creamy consistency.
  2. Gently stir in the blue cheese. Cover the bowl and refrigerate for at least two hours before serving. Store, covered, in the refrigerator.

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