By freezing the cheese before grating, it produces fine shreds that make for a silky dressing with blue flavor throughout. If you like it chunky, just add blue cheese crumbles, to taste. Add another tablespoon of milk for a runnier dressing, or a tablespoon less if you serve it as a dip.
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup whole milk
- 2 teaspoons white wine vinegar
- ½ teaspoon sugar
- ¼ teaspoon fresh-ground black pepper
- ⅛ teaspoon garlic powder (optional)
- 3 ounces good-quality frozen blue cheese
- Salt, to taste
With fork, combine sour cream, mayonnaise and milk until smooth. Add vinegar, sugar, pepper and garlic powder, if desired. Grate cheese into dressing a little at a time. Mix after each addition to avoid clumps. When all cheese has been added, add salt, to taste (you may need none, depending on saltiness of cheese). Cover and refrigerate at least 4 hours before serving.