I think the Greeks would agree this is definitely considered the “Dog Days of Summer” here in MN. {If you don’t know what I mean, Google it!} Today we are staying in and I am not turning on my oven. And I am definitely not going to send my husband outside to man the grill. So, what in the world is going to be for dinner? Luckily we have leftover brats the we grilled the other night. And our garden tomatoes are poppin’ in this heat.


One of our favorite things to do with fresh sliced tomatoes is to top it with this homemade Bleu Cheese Dressing. The last time I made it, we had fresh lettuce, parsley and chives from our gardens, so we made a big salad out of it. But, straight up with only tomatoes is just as tasty.


I came up with the recipe last winter while visiting my sister and her newly expanded family in WY. At the time, I was making them Buffalo Quesadillas to put in their freezer for quick dinners to have on hand.


On the 4th of July, we had it over Wedge Salads. We do not eat iceberg lettuce, so we like to do them with romaine hearts or our garden lettuces.


We have put it over our burgers this summer too! It would work with chicken wings or my Steak & Bleu Quesadillas as well {scroll down a bit for that recipe}.

It’s simple. It’s fresh. You are controlling the ingredients, so you know there are no yucky preservatives in it.

Now all you have to do is, grab your beverage of choice, stay cool and spend some quality time with your family and friends this summer wherever you are in the world.




1 cup sour cream or plain Greek yogurt

½ cup mayo

1 tsp. red wine vinegar

2 tsp. lemon juice

1-2 cloves garlic, grated

¾ cup bleu cheese

¼ tsp. kosher salt

¼ tsp. black pepper


In a small mixing bowl, combine sour cream, mayo, vinegar, lemon juice and garlic until well blended. Then, gently stir in the bleu cheese, salt and pepper.


Store up to 1 week in the refrigerator.