If you find yourself with some extra iceberg lettuce lying around, make your own bacon bleu cheese dressing for a creamy, savory treat! Pouring this dressing over a head of iceberg lettuce is the perfect mix of healthy and delectable. You can chop up the bacon after you’ve fried it, or you can slice it into little rectangles and fry them all chopped up to begin with, especially if you want your bacon right at the edge of being burned. The Greek yogurt gives bacon bleu cheese dressing a wonderful consistency, and white vinegar gives the dish a touch of extra acidity. If you want to use the dressing over something other than iceberg lettuce, you can also mix up a salad of carrots, radishes, cabbages, and tomatoes for a delicious dinner.
oz bleu cheese crumbles
cups greek yogurt
small clove garlic
juice of 1/2 lemon
tsp white vinegar
salt and pepper
Cook the bacon in a skillet over medium heat until crispy. Remove bacon from pan and place on paper towel lined plate. Take out 2 T. of bacon grease to use in dressing.
In a food processor, blend the bleu cheese, Greek yogurt, garlic, lemon juice, vinegar, and bacon grease, until desired consistency is reached (we pulsed it about 10 times). Salt & pepper to taste.
Chop up the bacon and mix into the dressing. Add salt and pepper to taste.
Note: If you want a thinner dressing, just add a tablespoon of milk at a time until desired consistency is reached.