Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 1 quart | Mayonnaise (4 cups) |
| 1 cup | Buttermilk |
| 1 cup | Cottage cheese; sml curd |
| 1 teaspoon | Worcestershire sauce |
| 1 teaspoon | Garlic salt |
| 1 teaspoon | Salt |
| 4 ounces | Roquefort or Blue cheese; |
Combine all ingredients in a medium bowl except crumbled cheese. Mix with electric mixer. Stir in crumbled cheese with a fork.
Refrigerate. Makes 1½ quarts. Tightwad Gazette.