Low Fat Blue Cheese Dressing


4.7 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 33.4
  • Total Fat: 1.4 g
  • Cholesterol: 5.2 mg
  • Sodium: 244.7 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.9 g

View full nutritional breakdown of Low Fat Blue Cheese Dressing calories by ingredient



Number of Servings: 16

Ingredients

    1 cup fat free sour cream
    1cup lowfat buttermilk
    1/2 cup blue cheese crumbles
    3 cloves of garlic, minced
    1 tsp salt

    May substitute 2 tsp garlic salt in place of garlic cloves and salt.

Directions

Add all ingredients in a bowl. Stir well with a fork or blend for 1 minute with a blender. Stirring with a fork will make chunky blue cheese dressing. Blending will make smooth blue cheese dressing. Makes 16 servings of 2 tablespoons per serving. Refrigerate 4 hours to allow flavors to blend before serving.

Number of Servings: 16

Recipe submitted by SparkPeople user CHERIE55.

Member Ratings For This Recipe


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    Incredible!
    1 of 1 people found this review helpful
    I NEED TO USE MY BLUE CHESSE SO I WILL TRY THIS - 3/29/10


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    Very Good
    Easy recipe to 1/2 or third with measurements which is nice. I made this the 2nd time with Fage Greek yogurt. It's the thickest 0% fat yogurt I have found and I prefered the flavor to sour cream. For my preference I now add coarse pepper and a splash of vinegar too. - 1/5/15


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    Incredible!
    This was great however I used nonfat cottage cheese instead of the sour cream and only used half of the blue cheese. Blended all slightly to give a smooth texture. - 5/5/12


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    Based on the comments I can't wait to try this with the Hearlthier Hot Wings recipe I just downloaded! - 1/23/12


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    Good
    I just tried this and was excited to learn it was only 2 WW pts. per serving, however I did think it tasted too sour creamy. I had to add way more salt and I added some worcestershire and it was pretty good. I think I'm going to do half sour cream and half light mayo next time :o) - 2/17/11