Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Sour cream |
| ½ teaspoon | Dry mustard |
| ½ teaspoon | Black pepper |
| ½ teaspoon | Salt; scant |
| ⅓ teaspoon | Garlic powder; scant |
| 1 teaspoon | Worchestershire sauce |
| 1⅓ cup | Mayonnaise |
| 8 ounces | Crumbled bleu cheese |
In a mixing bowl, combine first six ingredients and blend 2 minutes on low speed. Add the mayonnaise and blend for ½ minute at low speed, then two minutes at medium speed. Slowly add half the blue cheese and blend at low speed for no more than four minutes. Stir in remaining bleu cheese. Cover and refrigerate 24 hours.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson <lynnn@...> on Dec 20, 1997