Roquefort Dressing Recipe

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Ingredients:

Serving

1 quart nonfat plain yogurt or 1 quart full-fat greek yogurt, if you have no health problems or if you think the stuff is to die for,the original recipe was for p
8 oz cream cheese, room temperature
2 cups good quality thick mayonnaise (i always use hellman''s or best foods)
4 -6 oz good quality blue cheese ( maytag
4 -5 oz good quality roquefort cheese , i use societe bee brand if i can find it,if you are on a budget,double up on good blue cheese even r
4 -5 scallions ( green onions)
1/2 bunch flat-leaf italian parsley, stemmed
1/2 small white onion
2 cloves garlic
2 tbsp worcestershire sauce
1/4 tsp hot sauce
1/2 tsp seasoning salt , to taste
1/4 tsp fresh ground black pepper , to taste

Directions:

The night before you want to make the dressing, line a colander with a wet paper towel, stir the yogurt well, and place in the colander to drain.
Cover with another damp paper towel, and allow to drain overnight.
If you are a wuss, place the colander in a bowl, and let it drain in the fridge; if not, just leave it in the sink overnight.
Yogurt just gets better when in sets at room temperature; its a living organism; it doesnt like the cold any more than you do!
The yogurt should have drained down to about 2 cups, more or less.
If you are a purist, finely chop the scallions, parsley, white onion, and press the garlic; if not, coarsely chop them, throw them in the food processor, pulse until everything is finely chopped, scraping bowl down once, and transfer to a bowl.
At the Magic Lamp, everything but the mayo and seasonings, went through the meat grinder, which still left a little texture.
Combine the yogurt, cream cheese, mayonnaise, and blue cheese in a food processor, or whisk until well combined.
Crumble the Roquefort or additional blue cheese, add to the processor, and pulse a couple more times, or finely crumble, and whisk into the mixture.
Add seasonings, and pulse or whisk until incorporated.
Allow to set for at least 30 minutes to allow flavors to develop, taste, and adjust any or all seasonings to taste.
If possible, refrigerate overnight before using.
Note: If the dressing seems to need something after setting, I often stir in a couple splashes of balsamic vinegar.
This is definitely not part of the original recipe.
Who had ever even heard of balsamic vinegar in the 60s?

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	894.99 Kcal (3747 kJ)
Calories from fat	731.78 Kcal
		% Daily Value*
Total Fat	81.31g	125%
Cholesterol	117.12mg	39%
Sodium	1614.76mg	67%
Potassium	460.02mg	10%
Total Carbs	12.24g	4%
Sugars	8.61g	34%
Dietary Fiber	0.5g	2%
Protein	28.77g	58%
Vitamin C	3.9mg	6%
Iron	0.6mg	4%
Calcium	499.9mg	50%

Amount Per 100 g
Calories	264.5 Kcal (1107 kJ)
Calories from fat	216.26 Kcal
		% Daily Value*
Total Fat	24.03g	125%
Cholesterol	34.61mg	39%
Sodium	477.22mg	67%
Potassium	135.95mg	10%
Total Carbs	3.62g	4%
Sugars	2.54g	34%
Dietary Fiber	0.15g	2%
Protein	8.5g	58%
Vitamin C	1.1mg	6%
Iron	0.2mg	4%
Calcium	147.7mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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