Years ago, when Dave and I were in college, we occasionally took advantage of some of our long weekends to head over to see his aunt, Mary, who lives in a log home in the foothills of the Appalachian Mountains. There is always lots of beautiful sunlight streaming in through the windows, and her front porch offers a perfect place to chat while inhaling the pungent fragrance of the dozens of evergreens that fill the property. Although I don’t have the opportunity as often as I’d like, Aunt Mary’s house is one of my favorite places to visit. It’s a little piece of heaven with its beauty and tranquility. Even more amazing than the mountain setting is Aunt Mary herself.
From the moment I met this tiny, independent woman, I knew she loved me. Her acceptance of me was made immediately apparent by the warmth in her eyes and the smile on her face. She was genuine and comfortable, and I count her among the great benefits of marrying my husband.
Along with Aunt Mary being an all-around delightful person, she is a gracious hostess. Her homemade crescent rolls and hot cross buns were such a treat for Dave and me. She was the first person I ever knew to serve fresh, minced garlic in her tossed salads–which was quite a surprise to me the first time I tried it! Not wanting to hurt her feelings, I agreed to also try her homemade blue cheese dressing during our first visit. I was pretty sure that I did not like blue cheese dressing, but she seemed so sincere in her offer that I didn’t have the heart to refuse. Let’s just say that I was an immediate convert. I have been enjoying blue cheese ever since.
I was recently gifted with a 5-lb. bag of blue cheese crumbles. My first thought was, “Yum! I’m going to treat myself to some of Aunt Mary’s blue cheese dressing!”. I’ve made it three times since then, because I keep sharing it with other people who find they like it as much as Dave and I do. Just in case you want to give it a try, I’m passing Aunt Mary’s recipe along to you. It’s not as amazing as she is, but I think you’ll like it just the same.
1/2 c. blue cheese crumbles
1 c. mayo
1/2 c. sour cream (or plain yogurt)
1-2 cloves minced garlic
2 T. finely-diced green onion (or regular onion)
1 T. wine vinegar (or apple cider vinegar)
1 T. lemon juice
1 t. sugar
I also often add a dash or two of Worcestershire sauce.
Mix well, cover and chill.
Use it as a vegetable dip, a salad dressing, a topping for your burgers or whatever else suits your fancy. This recipe is very forgiving, so don’t worry about getting all of the measurements exact.