I think I could add jalapenos to anything and be a happy girl. I also think cheese makes the world go ’round. So, jalapenos AND blue cheese? Yummo!
I first made this recipe in 2006 and decided to revisit it when I had some left over jalapenos. It makes a very creamy and thick dressing with a nice flavor a little spicy kick. I also had some rainbow beets that I cooked, sliced and added to my mixed greens for a really good side salad.
Next time, I might add another tablespoon more jalapeno and a seed or two to turn up the spice a notch. I like spicy, even in my salad! I also normally halve this because it makes quite a bit and is best within a few days of mixing it up.
Jalapeno Blue Cheese Dressing
2/3 cup sour cream (light is o.k.)
2/3 cup mayonnaise
1 3/4 cup crumbled blue cheese
2 Tbsp. buttermilk
2 -3 Tbsp. minced fresh jalapeno, ribs and seeds removed
1 Tbsp. white vinegar
1/4 tsp. each: sugar, salt, black pepper, Tabasco
1/8 tsp. each: cayenne pepper, garlic powder
1. In the bowl of an electric mixer fitted with the paddle attachment, blend sour cream, mayo, and blue cheese until mixed but still chunky.
2. Add remaining ingredients and mix until well combined.
3. Refrigerate at least one hour.
4. Taste for heat level and add more jalapeno if desired.
Can be stored refrigerated, up to one week.
Source: Frigo Blue Cheese package (don’t think Frigo is a brand anymore?)