Blue Cheese Dressing

This yummy dressing comes from America's Test Kitchen's "Best Light Recipe" cook book. It is so simple to make, and pairs well on iceberg lettuce wedges or used as a dip with hot wings. And check out how it fares against traditional recipes:

Classic Recipe (per 2 tbs serving):
Calories: 100
Fat: 8 g

Light Recipe:
Calories: 40
Fat: 2.5 g

Makes: 1 c

1 oz strongly flavored blue cheese*, crumbled (about 1/4 c)
1/4 c buttermilk**
1/4 c reduced fat mayonnaise
1/4 c low-fat sour cream
1 tbs water
2 tsp white wine vinegar
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp ground black pepper

Mash the blue cheese and buttermilk in a small bowl with a fork until the mixture resembles cottage cheese with small curds.

Stir in the remaining ingredients.

Chill for 15-20 minutes before serving. Note that the dressing can be refrigerated in an airtight container for up to 4 days.

Special Notes:
* I use Danish Blue Cheese.
** For the buttermilk, I substitute 1/4 c regular milk and a dash of lemon juice, and allow to set for several minutes.