Roquefort Dressing (or Dip)

Roquefort Dressingsm

A long time ago in a galaxy as close as a whisper there was a full and creamy salad dressing other than Ranch.  No. Really.

It was called Roquefort and it was wonderful.

I have been making this Roquefort dressing for about forty years. Here is my all-time favorite creamy Roquefort salad dressing recipe.


1 8-ounce package cream cheese (chilled and cut into chunks)
1/2 C. mayonnaise
1/2 t. garlic salt
1/2 C. milk
4 ounces Roquefort (cut into 1-inch cubes)


Use the knife blade in your food processor. Put cream cheese, mayonnaise, and garlic salt into your food processor bowl. Pulse until these ingredients are smooth. Gradually add the milk with the processor running.

Add the cubes of Roquefort cheese to the bowl and mix in your processor until the dressing is smooth.


Cook’s Notes: I like my dressing a bit chunky. You can control the texture of the dressing in the last step of the recipe for pureeing the mixture for a shorter or longer time depending upon your preference.

You can use bleu cheese in this recipe…if you must.

This also makes a wonderful dip for crudités. You can add a bit more milk to make the dressing a bit thinner.

This dressing is also wonderful on a baked potato.

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2 thoughts on “Roquefort Dressing (or Dip)”

  • Thanks, Marion. This is a really good dressing. I appreciate your notes and appreciate your support of my efforts with Blue Cayenne. A real positive for me is that I get to eat the foods I make to photograph. I've been dipping radishes and raw cauliflower florets into the Roquefort dressing all afternoon. I used to make this as a dip for my husband. I would make a big tray of raw vegetables and a bowl of this dip and we would sit and listen to Garrison Keillor's Prairie Home Companion on the radio on Sundays. We both loved Garrison's story telling and his subtle and gentle sense of humor.
  • This sounds wonderful! Will tell you when I get the cheese how I like it, and I'm sure it will be a favorite! The Photo should be framed!

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