Buttermilk blue cheese dressing

This recipe for tangy Buttermilk Blue Cheese Dressing is perfect for salads, dipping and more. Make a batch to enjoy with your favorite hot wings this weekend.

Blue Cheese Dressing

During some NFL season openers, when the Super Bowl champs take to the field they don’t really resemble the team that took the Vince Lombardi trophy the previous season. But the Seattle Seahawks? In Thursday’s game, they hammered home why they dominated the biggest game of the season last February.

Taking on the Green Bay Packers at CenturyLink Field in Seattle, the Seahawks’ relentless offensive led the way to a 36-16 win. But that’s not to say their defense was slouching — no, the Seahawks held off the Packers all around, preventing big plays and only allowing two touchdowns.

It was an exciting start to the football season, to say the least.

On Sunday, the football season really gets underway with 13 games including ones that will see the New England Patriots take on the Miami Dolphins, the Oakland Raiders take on the New York Jets (I am a Raiders fan, after all) and more.

But let’s be real here. While I could talk football all day, Maine Course is about the food. And when it comes to watching games — whether you are tailgating or at home — snacks are a must. So, let’s get to what you should be eating this Sunday, shall we?

Dipping Hot Wings in Blue Cheese Dressing

 

Earlier this week, I shared a recipe for Crispy Baked Hot Wings. They are a personal favorite — and perfect for anyone who loves spicy wings. What’s also great about the recipe is that it produces a crispy wing without the need for frying. It’s a more healthful take on the classic.

But hot wings? Most people love to dip ’em. While I don’t (the hotter the better!), I totally appreciate the need for something creamy. Heck, I’ve even been known to munch on a few dipped carrots and celery sticks … after the wings, of course.

This Buttermilk Blue Cheese Dressing recipe is perfect as a wing dipper (or a salad dressing, for that matter). With hints of tartness, creaminess and sharpness, it has a little bit of everything.

Making Blue Cheese Dresing

 

Before you wonder why I would make something that is so easily purchased, I love being about to choose the ingredients for a dish. It opens the door for personalization and preference. Prefer a milder blue cheese? Go for it. Want it extra sharp? Try a gorgonzola instead.

And it doesn’t hurt a bit that making this blue cheese dressing recipe is so simple — you just stir together ingredients and let it chill.

For this I used Great Hill Blue‘s non-homogenized raw milk blue cheese, which is a creamy but sharp blue cheese from Massachusetts. You could change up the flavor of this dressing with different blue-veined cheese though. For instance, the Smoked Blue Cheese from Grind Stone Neck of Maine would give this recipe a whole new smoky dimension.

As for the buttermilk, I used Maine-made Kate’s, which is reliably good. However, I’ve recently been cooking a lot with Balfour Farm‘s thick, creamy, tart cultured buttermilk and fallen in love. Unfortunately, it was sold out at the Orono Farmers Market last weekend.

What’s your favorite game day snack?

 

Buttermilk Blue Cheese Dressing
yields about 1 1/2 cups

1 cup mayonnaise
1/4 lb blue cheese, crumbled
1/3 cup buttermilk
1 tbsp minced scallions
salt and pepper, to taste

Combine all ingredients in a mixing bowl. Stir well until fully combined. Seal in an airtight container and chill until ready to use.

This dressing is perfect for salads, dipping and more.

Sarah Walker Caron

About Sarah Walker Caron

Sarah Walker Caron is senior features editor for the Bangor Daily News, and resident cook. She writes a cooking column, Maine Course, and is also author of "Grains as Mains: Modern Recipes Using Ancient Grains." Her recipes have appeared in the BDN, Betty Crocker publications, Glamour.com and more.