Blue Cheese Dressing

Blue cheese dressing is commonly used on salads but it can also be served as a dip accompanying crudités or Buffalo wings. It is prepared with a combination of blue cheese, milk, vinegar, sour cream or yogurt, mayonnaise, onion powder, and garlic powder.

Not much is known about its origins, but the first written evidence of it was found in Edgewater Hotel Salad Book in 1928, although an earlier version of the dressing can be found in Fannie Farmer's 1918 cookbook. By the 1930s, blue cheese dressing gained popularity through the famous cookbook called The Joy of Cooking, written by Irma Rombauer.