My favorite salad dressing has always been blue cheese. The kind you get in restaurants, not the stuff in a bottle at the grocery store. Even as a kid, I loved blue cheese dressing. It is the bomb. My husband was never a fan, but I quickly got him hooked.
A few years ago I discovered that if you want to have blue cheese dressing at home, you should make it from scratch. And it’s really not that difficult. Typically, blue cheese dressing is made with buttermilk, sour cream and mayo. Buttermilk and sour cream are not low-FODMAP, since they contain lactose. As I demonstrated in my Low-FODMAP Kefir Ranch Dressing, Lifeway Kefir is a wonderful low-lactose substitute for buttermilk and sour cream. Kefir is nice and tangy and the probiotics are good for the gut.
While blue cheese has not been specifically tested for FODMAPs by Monash (that I’m aware), it is a hard cheese. Most hard cheeses are very, very low in lactose. So use your own judgement or talk to your dietitian. I added a little garlic flavor by adding a touch of garlic oil. You can use homemade, but remember that it will only last a couple of days in the fridge.
Did I mention that this dressing is a whole lot healthier and less calories that regular blue cheese dressing? Well, it is, so enjoy.
Creamy Blue Cheese Dressing
Ingredients
- 1/4 cup light mayonnaise (I like Hellmann's)
- 1 tablespoon FODY Garlic Infused Oil
- 1 cup plain, low-fat, lactose-free kefir*
- 1/4 to 1/2 teaspoon kosher salt (add to taste)
- 1/4 teaspoon ground black pepper
- 1/2 cup crumbled blue cheese
Instructions
- In a medium bowl, whisk together the mayonnaise and garlic oil. Slowly whisk in the kefir until smooth. Stir in salt, pepper and blue cheese. Serve. (Store leftovers in the fridge.)
Notes
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This is so delicious!
Glad you like it!
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