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
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Reviewed Jul. 11, 2008
"This was absolutely delicious. It was so simple to make and the flavor was wonderful - fresh and delicious. Thanks for sharing. I will never buy dressing again."