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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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When I was a single gal in NYC and my parents lived in Westchester, we used to meet almost halfway for dinner at Gus's in Harrison, new york. It is a great bar serving delicious seafood and their salad was my favoritered wine vinaigrette with big hunks of blue cheese. We were always a blue cheeseloving family and my version, with a creamy base (can't compete with Gus!), is fantastic on a wedge of iceberg lettuce or as a dip. It lasts for a good week in the fridge as well. Ingredients:
1/3 cup sour cream |
1/3 cup vegenaise |
1/2 cup crumbled gorgonzola cheese (use the picante or mountain kind, not the dulce) |
1/3 cup cold water |
1 tablespoon plus 1 teaspoon red wine vinegar |
1 large shallot, peeled and thinly sliced |
big pinch coarse salt |
a few fresh grinds black pepper |
Directions:
1. Stir everything together in a small bowl.
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