Evelyn's Original Roquefort Dressing Recipe

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Evelyn's Original Roquefort Dressing Recipe

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For an easy dressing you can add on anything from salads to potatoes, try this recipe. It is so quick to whip up a batch and it stores in the refrigerator for a long time.—Evelyn Skaggs, Nixa, Missouri
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 cup (8 ounces) sour cream
  • 1/2 cup Miracle Whip
  • 1 teaspoon tarragon vinegar
  • 1 teaspoon Worcestershire sacue
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon hot pepper sauce
  • 1 cup (4 ounces) crumbled blue cheese

Directions

In a bowl, combine all ingredients. Cover and store in the refrigerator. Yield: about 1 pint.
Originally published as Evelyn's Original Roquefort Dressing in Country Woman May/June 1990, p35

Nutritional Facts

2 tablespoons: 89 calories, 8g fat (3g saturated fat), 17mg cholesterol, 271mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 1 cup (8 ounces) sour cream
  • 1/2 cup Miracle Whip
  • 1 teaspoon tarragon vinegar
  • 1 teaspoon Worcestershire sacue
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon hot pepper sauce
  • 1 cup (4 ounces) crumbled blue cheese
  1. In a bowl, combine all ingredients. Cover and store in the refrigerator. Yield: about 1 pint.
Originally published as Evelyn's Original Roquefort Dressing in Country Woman May/June 1990, p35

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