Yield: 2 1/2 cups
|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|
|4 ounces||Crumbled Danish Blue Cheese|
Combine first six ingredients in a mixing bowl, using electric mixer, blend two minutes at low speed. Add mayonnaise and blend ½ minute at low, then increase speed to medium and blend an additional two minutes. Slowly add blue cheese and blend at low speed no longer than four minutes.
Refrigerate for 24 hours before serving.
Recipe Card from the Chart House == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 10-01-95