Rich and Creamy Blue Cheese Dressing
-makes about 3/4 cup

In a pinch, whole milk can be used in place of buttermilk. The dressing will be a bit lighter and milder in flavor, but will still taste good. Remember that aggressive seasoning with salt and pepper is necessary because the dressing will be dispersed over greens.

2 1/2 ounces blue cheese, crumbled (about 1/2 cup)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
Salt and ground black pepper

Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients. Taste and adjust seasoning with salt and pepper. (Dressing can be refrigerated in airtight container for up to 2 weeks.)