Easy Low FODMAP Blue Cheese Dip & Dressing
We all need a great blue cheese dip, whether we are following the low FODMAP diet or not. This Low FODMAP Blue Cheese Dip & Dressing is rich, creamy, filled with blue cheese and is versatile, hence its name. You can use it to dip raw veggies or pretzels or drizzle it over a nice big wedge of crunchy lettuce.
Is Blue Cheese Gluten-Free?
Great question! Some blue cheeses are made by being inoculated with spores that are grown on gluten-containing foodstuffs such as wheat, barley or rye. Whether these cheeses are suitable for those with celiac disease or those with gluten intolerance makes for a lively debate.
According to the National Celiac Association,
” Past testing of blue cheese containing mold spores grown on gluten-containing materials has been done by the Canadian Celiac Association. Results were < 5 ppm gluten.
However, more recent testing shows that it is possible that barley enzymes may sometimes contain enough barley protein to be a problem for individuals with celiac disease.”
Some blue cheese is distinctly labeled as gluten-free and you could seek out those for extra insurance. Cheese making approaches can change, so always check with manufacturers for up-to-date information on their products. And work with your registered dietitian as well.
Try this blue cheese dressing drizzled over our Low FODMAP Buffalo Chicken Fries.
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Low FODMAP Blue Cheese Dip & Dressing
This might just be the best blue cheese dressing you have EVER eaten!
Low FODMAP Serving Size Info: Makes about 1 1/2 cups (360 ml); 6 servings; serving size 1/4 cup (60 ml)
- 1/3 cup (82 g) lactose-free sour cream, such as Green Valley Creamery
- 1/3 cup (80 g) lactose-free yogurt, such as Green Valley Creamery
- 1/4 cup (55 g) mayonnaise
- 6- ounces (170 g) blue cheese, crumbled; u se gluten-free if desired
- 2 tablespoons freshly squeezed lemon juice or apple cider vinegar
- Kosher salt
- Freshly ground black pepper
- Simply gently whisk together the sour cream, yogurt, mayonnaise and lemon juice (or vinegar) in a small bowl. Stir in the blue cheese and season to taste with salt (if needed) and pepper. The dip/dressing is ready to serve, or it may be refrigerated in an airtight container for up to 2 days. This makes a fairly thick dip. If you want it a little thinner for a salad dressing, you can whisk in a few drops of water or lactose-free milk until the desired consistency is reached.