| |
| |
| 3/4 cup |
|
Sour cream |
|
| 1/2 tsp |
|
Black pepper |
|
| 1/3 tsp |
|
Garlic powder |
|
| 1/2 tsp |
|
Dry mustard |
|
| 1 tsp |
|
Worcestershire sauce |
|
| 1/2 tsp |
|
Salt |
|
| 1-1/3 cup |
|
Mayonnaise |
|
| 4 oz |
|
Imported Danish Bleu Cheese |
|
|
|
| |
| 1 |
Combine sour cream, pepper, garlic, mustard, worcester shire sauce and salt. Blend 2 minutes with hand mixer at low speed. Add; mayonnaise, blend 1/2 minute on low speed, then 2 minutes at medium speed. |
| 2 |
Crumble bleu cheese by hand into very small pieces and add to mixture. Blend at Low speed no longer than 4 minutes. Must sit 24 hours before using. |
|
| |
| Yield: 2-1/2 cups |
| |
| Recipe Source |
|
Author: Suzanne Pearson |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|