Listen up everybody.

You have a little over two days left of 2011 and that means you have a little over two days left before you diet.  That means you have a little over two days to make this homemade blue cheese dressing and savor.every.little.bite.

If you’re not dieting, well hello there buddy, this recipe was made for you!

One of my favorite blogs to browse is David Lebovitz, which is humorous since I don’t have a sweet tooth.  His stories about living in Paris are sprinkled throughout his recipes and tips for living “the good life.”

I love browsing his site.  The images are so tempting it is if you can eat them right off the screen.  His accompanying stories transport you into the city of Paris, strolling the marketplace or imagining yourself accepting the challenge of living in a foreign land.

This recipe is listed under his spreads, dips, and dressings section.  I figured if you’re going to make a blue cheese dressing from scratch, why not glean from the best?
David Lebovitz’s Bleu Cheese Dressing

Makes 1 cup (250ml), about four servings

Source:  DavidLebovitz.com (he provides the story behind the dressing as well as helpful tips)

INGREDIENTS

4 ounces blue cheese, crumbled

1/2 teaspoon sea salt

a few turns freshly ground black pepper

1 tablespoon finely chopped chives

1/4 cup (60g) sour cream, regular or lowfat

1/4 cup (60ml) buttermilk

1 tablespoon fresh lemon juice or white wine vinegar

a few drops of red wine vinegar

1. In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.

2. Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.

3. Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.

Storage: Blue cheese dressing can be made up to three days ahead and refrigerated.

Thanks Mr. Lebovitz!

Enjoy!  Let me know how it turns out so I can live vicariously through you.

Eat well, my friends.  Eat well.

Lyndi