This flavorful full-bodied dressing is better than any bottled dressing I've ever tasted...and it's easy to prepare, too! I found the recipe in a church cookbook. -Leona Luecking West Burlington, Iowa
- 1/4 cup milk
- 3 cups mayonnaise
- 1 cup (8 ounces) sour cream
- 4 ounces crumbled blue cheese
- 2 teaspoons garlic salt
- Place the milk, mayonnaise, sour cream, blue cheese and garlic salt in a blender. Cover and process until smooth. Refrigerate until serving. Yield: about 4 cups.
Originally published as Chunky Blue Cheese Dressing in Taste of Home February/March 2005, p40
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