Jalapeño Blue Cheese Dressing

1 jalapeño, stem and seeds removed
4 oz Maytag blue cheese
½ cup chopped cilantro
½ tsp minced garlic
½ lime, juiced
1 cup greek, nonfat yogurt
¼ cup extra virgin olive oil
salt and pepper to taste

Place everything in a blender or food processor and blend until smooth. Makes 2 Cups
This is a great dressing for an Iceberg Wedge Salad and pairs well with crispy bacon and cracked black pepper.

Recipe adapted from Sweet Treats and More