INGREDIENTS
- 1⁄3 cup mayonnaise
- 1⁄3 cup sour cream
- 1 tablespoon lemon juice
- 1⁄8 teaspoon cracked black pepper
- 1 pinch salt
- 1⁄3 cup blue cheese, crumbled (or more if you prefer)
- 1 clove garlic
- Milk to thin as needed, see below.
INSTRUCTIONS
- Combine the mayonnaise, sour cream, garlic, lemon juice, pepper, salt and half of the blue cheese in food processor or blender.
- Process until well combined. (If you do not have a food processor, just mix well, breaking up the blue cheese)
- Remove to storage container, and stir in remaining bleu cheese.
- If too thick, stir in milk until you reach your desired consistency based on how you will be using the dressing/dip.
You can substitute cider vinegar for lemon if needed. The key here is to have an acid, but it’s not critical that it’s lemon.
Will keep for 4-5 days in the refrigerator.