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1
The night before you want to make the dressing, line a colander with a wet paper towel, stir the yogurt well, and place in the colander to drain.
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2
Cover with another damp paper towel, and allow to drain overnight.
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3
If you are a wuss, place the colander in a bowl, and let it drain in the fridge; if not, just leave it in the sink overnight.
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4
Yogurt just gets better when in sets at room temperature; it's a living organism; it doesn't like the cold any more than you do!
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5
The yogurt should have drained down to about 2 cups, more or less.
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6
If you are a purist, finely chop the scallions, parsley, white onion, and press the garlic; if not, coarsely chop them, throw them in the food processor, pulse until everything is finely chopped, scraping bowl down once, and transfer to a bowl.
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7
At the Magic Lamp, everything but the mayo and seasonings, went through the meat grinder, which still left a little texture.
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8
Combine the yogurt, cream cheese, mayonnaise, and blue cheese in a food processor, or whisk until well combined.
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9
Crumble the Roquefort or additional blue cheese, add to the processor, and pulse a couple more times, or finely crumble, and whisk into the mixture.
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10
Add seasonings, and pulse or whisk until incorporated.
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11
Allow to set for at least 30 minutes to allow flavors to develop, taste, and adjust any or all seasonings to taste.
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12
If possible, refrigerate overnight before using.
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13
Note: If the dressing seems to need 'something' after setting, I often stir in a couple splashes of balsamic vinegar.
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14
This is definitely not part of the original recipe.
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15
Who had ever even heard of balsamic vinegar in the '60s?
