Studio 5 - Weekdays at 11am on KSL 5

Blue Cheese Dressing or Dip

By Marry E. Ross


  • 1 8-oz. container fat free cream cheese
  • 2 C. (1 pint) nonfat cottage cheese
  • 1/4 to 1/3 C. skim milk or low fat buttermilk (1% milk fat)
  • 1/3 C. plus 2 Tbsp. Roquefort of aged blue cheese, crumbled
  • 1 clove fresh pressed garlic
  • 3/4 C. (6) green onions, sliced
  • 2 Tbsp. balsamic, red wine, or seasoned rice vinegar
  • 1 Tbsp. plus 1-2 tsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/8 tsp. fresh ground black or white pepper
  • 1/16 tsp salt - optional


1. In food processor, mixer or using a wire whisk, blend all ingredients together except for skim or buttermilk. Mix milk into dressing beginning with 1/4 cup until desired consistency is reached.

2. Transfer covered dressing to refrigerator and chill. Dressing will keep for a week to ten days.

Garden Vegetable Basket


  • 1 10-20-inch wide or round decorative wicker basket
  • Foil
  • Assorted green leaf vegetables for linging rim of baket: kale, salad Savoy, etc.
  • 1/2 to 1 lb. of the following fresh vegetables:
  • broccoli florets, cauliflower, carrot sticks or baby carrots, sliced red, green, yellow bell peppers; mushrooms, sliced jicama, zucchini stick or slices; cucumber slices, celery sticks; blanched fresh green beans; blanched fresh asparagus; radishes


1. Line inside of basket with foil. Place decorative assorted green leaf vegetables on the inside of basket around the edge decoratively. Fill basket with vegetables a group at a time.

2. Cover basket with plastic wrap and chill until ready to serve.

If not serving for several hours or over night, spray the decorative greens around the inside rim of basket with water as you would mist a plant.