sketch of Bob above the Blue Cheese Dressing recipe.


1 wedge (Al said about 1/4 lb.) Spanish blue cheese (Lucy used 1/2 c.)
1 wedge (Al said about 1/3 lb.) Roquefort blue cheese (Lucy used 1/2 c.)
2 c. real mayonnaise
1 pt. heavy cream
1 T. lemon juice
1 pkg. (8 oz.) cream cheese, softened

Mix mayonnaise, cream cheese and lemon together. Crumble in the blue cheeses and refrigerate, covered, til chilled. Serve as a creamy salad dressing, as a dip for hot Buffalo chicken wings, vegetables, burger topping, or whatever you think would be great with the flavor of blue cheese!

Note: Lucy Taylor said to put the blue cheese in the freezer for a few minutes so it crumbles easier.

Blue Cheese Dressing or Dip recipe is published in our May, 2011 Menu Minder, Issue #331.