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Mind you, I have tasted a couple of bottled/jarred bleu cheese dressings that aren't bad, but they all tend to have such strong vinegar taste - probably for preservative sake. This recipe makes a rich dressing (a little goes a long way) with big chunks of cheese and the flavors of the garlic and a slight undertone of acid from the lemon. It lasts about a week in the refrigerator. Leftovers are also good as a dip for veggies such as celery and carrot sticks.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqX8p5IizzEEXcp8-nlm-3z2h22FAEIK-pd7-wDqb7sy1IJY1yGVNKSMNuer1LFBk9ODGBkoN1vBfmhuTdHSciwKI4UVwoYwrAjmsc-1lXratrVYCQ-t9scvGXN6qi_zsOO8NN3eZN14dH/s400/DSCF2701.jpg)
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Bleu Cheese Dressing
1 cup mayonnaise
1 cup sour cream
1 medium garlic clove, minced very fine
1/2 tsp. dry mustard
3-4 oz. crumbled bleu cheese
2 tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp freshly ground pepper
Combine all of the ingredients together until well combined. Refrigerate for 3-4 hours so flavors are well combined. Serve with green salad or as a dip for crudities.
3 comments:
I'd love to have a big salad for dinner once a week, but alas I'm alone in that thought. Guess I'm getting old enough to say, "to heck with the rest of you! You're getting salad!" Or I could go for a softer approach. :>)
Thanks for the inspiration!
Yum!
MMMM... mouth watering. Headed to the market for ingredients!
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