About 25 years ago, after experimenting with recipes for a blue cheese dressing, I came up with this quick-to-make combination. I usually mix up a double batch because it never lasts long. It's also great as a dip for crackers, veggies or crusty breads, or instead of mayonnaise on sandwiches.
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 to 4 ounces crumbled blue cheese
- In a bowl, combine all the ingredients; mix well. Cover and refrigerate until serving. Yield: 1-1/4 cups.
Originally published as Creamy Blue Cheese Salad Dressing in Reminisce Extra April 2004, p52
Reviews for Creamy Blue Cheese Salad Dressing
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review