Homemade Blue Cheese Dressing: A Tale of Love and Funk

I like to eat fowl smelling things.  So sue me.
Tempt me with some anchovies, oh yesss.  Woo me with your deviled eggs and I'm yours.  Tease me with your Gorgonzola, Roquefort and Cambembert, and I'm at your mercy.
When it comes to stinky, indulgent delight, it's hard to beat homemade blue cheese dressing.  My dad started this new-ish tradition for our Christmas gathering on my mom's side.  Instead of turkey, ham or more traditional holiday fare, we go for the gusto with some variation of grilled beef (standing rib roast this year), shrimp, and salad with homemade blue cheese dressing.  I look forward to all of it every year, but especially that blue cheese.  Let's make it a tradition for you too.

Homemade Blue Cheese Dressing
1 medium wedge danish blue cheese
1 cup mayonnaise (I use Dukes because I'm Southern through and through)
1 1/2 cup fat free greek yogurt (so we can have some dessert too)
2 tsp Worcestershire sauce
1 Tbsp Rice Wine Vinegar
1 good dashes hot sauce
1 scant Tbsp mustard (I used horseradish dijon, don't use yellow mustard)
1.5 tsp garlic seasoning
Juice of 1 lemon half
1/2 tsp fresh ground black pepper
Kosher salt to taste

In a large bowl, combine mayo with yogurt.  Crumble in your blue cheese, slicing it if you need to in order to make crumbling easier.  Use a spoon to stir in the cheese and break it up into smaller pieces.  We're going for big chunks and small crumbles for flavor and texture.  Stir in the rest of the ingredients and adjust seasonings to taste.  If you want to add a dash of cayenne, we could totally be best friends.  Let this sit in the fridge for at least four hours, but preferably overnight so the flavors can get to know one another.  You did it!  Congrats!

This dressing makes the simplest of salads amazing and satisfying.  Thanks, fat.  I love how you do that.  Now that I ate that for lunch, don't you think it's okay if I eat like four of the Maple Nutmeg Butter Cookies I am making for tomorrow's cookie exchange?  Too late, I already did.
More on that story... after the break.

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