Makes about 1-1/4 cups. Difficulty
1/3 cup Italian parsley, coarsely chopped 1/3 cup gf Gorgonzola cheese 1/3 cup sour cream 1/3 cup mayonnaise 1/3 cup buttermilk 1 Tablespoon apple cider vinegar Salt and freshly ground black pepper
Place the parsley, gorgonzola, sour cream, and mayonnaise in a food processor; process until smooth. Add the buttermilk, apple and cider vinegar; process briefly until incorporated. Adjust seasonings to taste with salt and freshly ground black pepper. Transfer to a bowl.
This is a wonderful lighter tasting version of blue-cheese dressing. The dressing will keep for 5 days, covered and chilled. Stir before using.