Roquefort Dressing

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 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 ounces cream cheese, room temperature
• 2 cups good quality thick mayonnaise (i always use hellman’s or best foods)
• 4 -6 ounces good quality blue cheese (maytag or danish blue is good)
• 4 -5 ounces 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 tablespoons worcestershire sauce
• 1/4 teaspoon hot sauce
• 1/2 teaspoon seasoning salt, to taste
• 1/4 teaspoon fresh ground black pepper, to taste

Recipe

• 1 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.
• 2 cover with another damp paper towel, and allow to drain overnight.
• 3 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.
• 4 yogurt just gets better when in sets at room temperature; it’s a living organism; it doesn’t like the cold any more than you do!
• 5 the yogurt should have drained down to about 2 cups, more or less.
• 6 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.
• 7 at the magic lamp, everything but the mayo and seasonings, went through the meat grinder, which still left a little texture.
• 8 combine the yogurt, cream cheese, mayonnaise, and blue cheese in a food processor, or whisk until well combined.
• 9 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.
• 10 add seasonings, and pulse or whisk until incorporated.
• 11 allow to set for at least 30 minutes to allow flavors to develop, taste, and adjust any or all seasonings to taste.
• 12 if possible, refrigerate overnight before using.
• 13 note: if the dressing seems to need ‘something’ after setting, i often stir in a couple splashes of balsamic vinegar.
• 14 this is definitely not part of the original recipe.
• 15 who had ever even heard of balsamic vinegar in the ‘60s?