A versatile salad dressing made with Greek yogurt that can also be used as a dip or a sauce.
Simple food can be turned into sophisticated food very quickly with the right sauce or dressing. Blue Cheese Rosemary Greek Yogurt Dressing is THAT sauce and it’s incredibly versatile. You can use it as a salad dressing, or a vegetable dip, but, in my opinion, it’s most impressive as a sauce for grilled meats. It’s cool and creamy with a hint of rosemary and intense blue cheese flavor that is nicely balanced by tangy Greek yogurt. This dressing is so delicious – you’ll be dipping everything into it!
Bottled, store-bought, salad dressing is typically loaded with all sorts of undesirable ingredients. Because it is so cheap, the primary ingredient in these dressings is almost always soybean oil, a highly processed vegetable oil. Other scary ingredients you might find in one of these dressings include modified food starch, phosphoric acid, polysorbate 60, and artificial color. Blue Cheese and Rosemary Greek Yogurt Dressing takes only a few minutes to make and is so much healthier than anything out of a bottle. I like to make my own mayonnaise for this dressing, and I included the recipe for avocado mayonnaise in the printed recipe below, but feel free to substitute store-bought mayonnaise if you’re short on time.
Blue Cheese Rosemary Greek Yogurt Dressing makes an incredible sauce for beef or chicken. Grilled meat becomes completely transformed with some of this delectable dressing spooned on top.
If you have a large family or are entertaining, you might want to double the recipe for Blue Cheese Rosemary Greek Yogurt Dressing. It makes about 1 cup but, this dressing is so good you’re likely to run out quickly.
- ½ cup (2 ounces) blue cheese
- ½ cup avocado mayonnaise (recipe in notes section below)
- ¼ cup Greek yogurt
- 2 tablespoons white balsamic vinegar
- ½ teaspoon maple syrup
- 1 clove of garlic
- 1 tablespoon fresh rosemary leaves
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Place all ingredients in the work bowl of a food processor, the carafe of a blender, or the beaker that came with your immersion blender, and process until smooth.
½ cup avocado oil
1 teaspoon salt
¼ tsp. freshly ground black pepper
Put the avocado oil, egg, salt and pepper into the beaker that came with your immersion blender, the carafe of a blender, or the work bowl of a food processor. Process until the mixture is emulsified and is the consistency of mayonnaise.
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