Thick and creamy, this can be used as a dip for crudités or Boston Trio chicken as well as a dressing on any green salad. A slightly updated but classic combo for this dressing is a wedge of iceberg lettuce sprinkled with bacon, avocado, and cherry or grape tomatoes. Another impressive salad combination is romaine lettuce with pears and lightly toasted walnuts. Burgers and roast beef sandwiches also benefit from this tangy combination, as do steamed broccoli and cauliflower.

Yield: about 3 cups.

1½ cups crumbled blue cheese
2 cups buttermilk or full-fat plain yogurt
1 teaspoon finely chopped garlic (optional)
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
¼ to ½ teaspoon black pepper

1. Place the blue cheese in a bowl and mash with a fork until it is crumbly but not completely creamy. Add the buttermilk and continue mashing. Add the garlic, if desired, and lemon juice and mix to combine. Add the salt and pepper. Transfer to a glass container, cover, and refrigerate for at least 4 hours and up to 1 week. If the dressing separates, simply shake the container well.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)