Add half the blue cheese crumbles to a blender along with the mayo, sour cream, garlic, and almond milk. Blend until smooth.
Stir in the remaining blue cheese and season with salt and pepper.
If needed, thin with additional almond milk. Store in the refrigerator for up to 1 week.
Milk: You can use any mild-flavored to thin this dressing. Unsweetened almond milk, carton coconut milk, half and half, heavy cream, or just a little whole milk. This small of an amount won't affect the macros very much.Substitutions: Greek yogurt works in place of the sour cream.To Make an Iceberg Wedge Salad: to make the classic steakhouse favorite you can see in my photos just take 1/4 of a head of iceberg lettuce (washed and dried), drizzle with this dressing, and then top with tomatoes, red onions, and bacon. You can add extra blue cheese if desired and even some grilled chicken to make it a complete meal.