This Blue Cheese Dressing is made with a can of white beans, for a creamy dressing without the mayo. It has all the flavor you love, with extra fiber and protein in each bite. All you need is 5 minutes to make it!
1(15 oz.) canwhite beans(like Cannelini or Great Northern)
1tablespoonlemon juice
1tablespoonolive oil
1/4cupwater, plus more as needed
½teaspoonfine sea salt
¼teaspoonground black pepper
2ouncesblue cheese(about ½ cup crumbles)
Instructions
Drain and rinse the can of white beans, then transfer them to a blender. Add in the lemon juice, olive oil, water, salt, pepper, and blue cheese. Secure the lid on the blender and blend until very smooth and creamy, about 60 seconds.
Remove the blender lid and taste the dressing. You may want to add an extra tablespoon of water for a thinner consistency, or you might want to add another ¼ teaspoon of salt, to help boost the flavor even more. (I recommend doing both of these things, but your taste buds might be different.)
Serve the dressing right away, or transfer it to an airtight container in the fridge for up to 5 days. The dressing will thicken slightly when chilled, so you may need to add a little more water when serving again, to help it thin out. (Or leave it a little thicker, and serve it as a dip with sliced veggies.)
Notes
Nutrition information is for roughly 2 tablespoons of dressing, assuming the entire batch makes 1.5 cups. This information is automatically calculated, and is just an estimate, not a guarantee.• I have only tested this recipe with canned Great Northern and Cannelini beans. I don't think Garbanzo beans (chickpeas) would blend quite as smoothly, or have as neutral of a flavor, but feel free to experiment with any other variety of bean you have on hand.