My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, January 10, 2012

The Chart House Bleu Cheese Dressing

It has been years since I've dined at The Chart House restaurants, but I still remember the beautiful decor, fabulous food and great Happy Hours. I think it was one of the first truly wonderful salad bars in my memory. I am not a salad bar person or a buffet of any kind. But I do remember this wonderful Bleu Cheese Dressing. Serve it on any salad you like, but I'm happy with an icy cold wedge of iceberg. Sprinkle more bleu cheese on top if you like.

A specialty of The Chart House

The Chart House Bleu Cheese Dressing
yields about 2 1/2 cups
print recipe

3/4 cup sour cream
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt, scant
1/3 teaspoon garlic powder, scant
1 teaspoon Worcestershire sauce
1 1/3 cups mayonnaise
4 ounces Danish bleu cheese
More bleu cheese for sprinkling, if you like

Blend all ingredients except mayonnaise and bleu cheese at low speed for 2 minutes. Add mayonnaise and blend 1/2 minute at low speed, then blend 2 minutes at medium speed. Crumble and add bleu cheese, blend at low speed no longer than 4 minutes.

Must sit 24 hours before serving.


  1. ha! this is almost exactly my recipe! who knew? i love this on chopped hard boiled eggs.

  2. Ok so this is funny. I had Bleu Cheese left from making your Cheese ball this past weekend, and when making my salad for lunch on Monday I thought I needed to find out how to make Bleu Cheese dressing! Now I know. Will steal this one too! I did give you credit on my blog for the Cheese Ball. Thanks for sharing! Carol

  3. So funny, I am making this tonight (was on my menu since Saturday). I am going to put it on a wedge of iceberg!

    Also great as a raw vegetable dip!

  4. I dined there many years ago and remember the fabulous salad bar very well!


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