Monday, May 20, 2013

Dill and Chive Blue Cheese Dressing

There's this newish place in Chicago called Bavettes.  Charlie and I have been there a million times to eat their wedge salad.  In fact, we've crawled out of bed at 10:30pm on a Saturday to go get one because we couldn't stop thinking about it. The dressing makes it.  It's SUPER herbaceous, creamy and sinful.  To dies fors. 

I made a grilled wedge salad this weekend (salad to be posted on Wednesday) as an homage to one of my favorite dishes in the city.  The most important part to any salad is the dressing (duh) so we'll start with that. 

There are several fresh herbs you can use for this, but my favorites are chives and dill. Chop them up as fine as you want - I give them a rough chop because I think the herbs look super pretty.

If this looks like a's because it is.  I doubled the recipe because Charlie puts this on everything.  Really.

After you add your sour cream and mayo and other good stuff, you could stop here and have a delicious dip...

Or, you can add milk to thin it out and have an amazing dressing...

Either way, it's absolutely divine.  Here's the recipe (doubled):

2 Small Containers (4 oz each) of Blue Cheese Crumbles 
1 Pkg of Fresh Dill (3.75 oz), large stems removed, finely chopped
1 Pkg of Fresh Chives (3.75 oz), finely chopped 
2 Shallots, Minced 
1 Cup Sour Cream 
1 Cup Mayonnaise (Hellman's please) 
2-3 Tbs of Apple Cider Vinegar 
1/4 Cup of Milk 
1/2 Tsp of Garlic Powder 
1/2 Tsp of Kosher or Sea Salt 

Mix everything together in a bowl.  If it's too thick, add additional milk slowly.  Note: It will thicken as it cools in the fridge.  Also, taste for seasoning.  If it needs additional acid, add a little vinegar, 1 tbs at a time.

Stay tuned for the salad on's ridiculous!

Stay hungry!

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