Last week I published my recipe for Buffalo Cauliflower Florets. As I was working on the recipe for buffalo florets, I knew that there needed to be a blue cheese dip to accompany it. Without the dipping sauce, it feels more like spicy cauliflower instead of buffalo cauliflower. I didn’t want to reduce the healthiness of the dish by serving the cauliflower with a high calorie, high fat dip. I also didn’t want an off the shelf low fat, low calorie dip that was full of fillers and other things. Thus, it was time to create my own dip.
My favorite go-to base for dips of late is Greek yogurt. It has a thick consistency, a tangy bite, and is lower in calories. Since I was saving calories by using yogurt instead of mayonnaise, I figured we could add a decent amount of blue cheese to the recipe. Note, this is a lighter dip NOT a health food that should be eaten with abandon.
I made this sauce about half an hour before dinner. It does not need to be made in advance, as the blue cheese imparts a great amount of flavor. It worked quite well as a dip and most likely would make a good salad dressing. I plan to keep this recipe on hand for a wide variety of dipping needs.
- 1/2 cup Greek yogurt
- 1-1/2 tsp. mayonnaise
- 2 tsp. lemon juice
- 1 tsp. white vinegar
- 1/4 tsp. garlic powder
- 1/3 cup crumbled blue cheese*
- salt & pepper
- Combine yogurt, mayonnaise, lemon juice, and vinegar in a small bowl.
- Whisk until smooth.
- Add garlic powder and blue cheese, and stir until evenly distributed.
- Season with salt and pepper to taste.
- *While you don’t need to use the most expensive blue cheese, buying a better cheese will give the dip more flavor.