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Results 51 - 60 of 511 for cheese salad dressing
Combine all ingredients and blend thoroughly. Store in tightly covered container in refrigerator.
Makes about 1 1/2 cups. Store in covered dish in refrigerator until used. Thin with milk or cream if thinner consistency desired.
Mix all with blender or mixer. (Approximately 16 calories per tablespoon).
Beat egg; add garlic and oil a few drops at a time. Beat until thick. Add vinegar and beat well. Mix in cheese.
Mix and chill to blend flavor.
Combine all ingredients in bowl and mix with electric blender or mixer until smooth. Makes a good raw vegetable dip or use over cooked ...
Put all above in blender except Bleu cheese. Stir in crumbled Bleu cheese.
Mash up cheese, and combine with pickle ... to cheese and pickle juice mixture. This will keep in refrigerator for 2 weeks in covered container.
Cream cheese and mayonnaise. Drain liquid from ... serve chilled on lettuce leaves. Sprinkle paprika on pears or on dressing - optional. Serves 6.
Mix all ingredients together. May substitute Bleu cheese for the Roquefort cheese.
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