Blue cheese and greek yogurt

My friend Rebecca told me about a dressing she recently enjoyed featuring two of my favorite taste sensations:  blue cheese and greek yogurt.

Now Rebecca must be a very confident cook because when she sent me the "recipe", it consisted simply of five ingredients:  low fat plain greek yogurt, blue cheese, red wine vinegar, finely sliced scallions and sugar, and basically no instruction.

I am not such a confident cook, so I measure everything (or almost).  I used:

7 oz        low fat plain greek yogurt
6 oz        blue cheese (I love blue cheese, this amount could be too much for some palates)
2 T         red wine vinegar (plus more to try to thin it out)
1 t          sugar
2            finely sliced scallions.

You just mix it all up.  It is so thick, I kept adding vinegar, but it would not thin out.  This is definitely a spooning dressing, not a pouring one.  I think it works better with heartier greens rather than fine ones.  It could also be used as a vegetable dip, in fact my friend, Carol, thought it was better that way than as a salad dressing.

But the richness of these two flavors, the yogurt and the cheese, is just delicious.

Not Your Mother's Vinegar and Oil

Easy and delicious:

1/2 c.  extra virgin olive oil (EVOO)
1/2 c. vinegar (any kind; I used red wine)
   1 t.  salt (or less)
   2 t.  sugar (or less)
   2     cloves garlic (crushed)

Combine and shake.

Greek yogurt

Greek yogurt is very hip right now.  A couple years ago it was hard to find in a regular supermarket and only a couple brands were available, admittedly authentic Greek brands, but only a couple, and often the only "flavor" was plain.  Now it is everywhere: mass marketed by Dannon and Yoplait, and so many flavors (I like chocolate).  It is so thick and rich.  I think the even plain tastes sweet.  Yum.

Please stay tuned for a few dressings featuring this fabulous ingedient.