I tried this bleu cheese dressing: http://www.laurainthekitchen.com/all/episode.php?episodenumber=422&screen=2&sortby=a. It turned out good (not sure if I'd call it great), but it was a bit thin -- especially when it sits out of the refrigerator for a few minutes.
The only thing I used that I think was a substitute was for the heavy cream. I used Anchor Thickened Cream instead: http://shop.countdown.co.nz/Content/ProductImages/big/94160574.jpg. If anything, I thought this might make the dressing even thicker.
Anyway, any suggestions on what I can do to thicken the dressing? I want this for hot wings.
Any other bleu cheese dressing tips are also welcome.