Summer is winding down and the tomatoes are ripening on the vines faster than you can pick them. There is a bowl of heirloom cherry tomatoes on my kitchen counter just waiting to be eaten. The heirlooms seemed to be screaming for a blue cheese dressing. Here is my low fat version of blue cheese dressing that I think you will love.
- 1/2 cup blue cheese(crumbled up)
- 6 oz. fat free Greek yogurt
- 1 tbsp. light sour cream
- 1 tbsp. lemon juice
- 1 tsp. rice wine vinegar
- 1/8 teaspoon garlic powder
- 1 tbsp. chopped chives
- salt and lots of freshly ground black pepper
