Chef Dad’s Avocado Gorgonzola Dressing
INGREDIENTS:
1 Cup (8 oz.) Sour Cream
1/2 Cup Mayonnaise
2 Tbsp. Buttermilk
8 oz. Gorgonzola Cheese (crumbled)
1 Avocado
2 Tbsp. Shallot (minced)
2 tsp. Fresh Lime Juice
1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper
COOKING:
1) In a food processor, combine your sour cream, mayo, buttermilk, about 1/3 of your cheese, meat from the avocado, lime juice, salt & pepper. Pulse the blade several times until the mixture becomes creamy then move the dressing into a large bowl.
2) Add the remaining crumbled cheese and your minced shallot then fold into the dressing. Taste for seasoning adjustment, if any. Refrigerate for at least 1 hour and up to overnight before using.
Cooks Notes: This makes about 1 pint of dressing and should last for several days if kept in an airtight container. Substituting the gorgonzola with bleu cheese is ok too.
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This looks like a really good dressing if you like avocados and blue cheese together. I am going to try it. If you want to make it healthier and lower in fat, then substitute the sour cream for non-fat or low-fat Greek yogurt (best brand is Fage) or low-fat buttermilk. You can also substitute the regular mayo for a low-fat mayo. I like Best Foods brand. I wonder if frozen avocados would work? Anybody know if a frozen avocado pulp would be OK in this recipe? Kim, what do you think?
I don’t see why frozen avocado would not work. I have never used it, but if you can make guacamole with it then you can use it in this recipe I would guess. i like your suggestion of lowering the fat.