This creamy Blue Cheese dressing recipe is a staple for both salads and as an appetizer dip. It stores well, too. I’ve used Roquefort, Gorgonzola, and Stilton in this recipe with excellent results.

1 pound Blue Cheese, crumbled
2 cloves garlic, peeled and crushed
2 cups mayonnaise
2 teaspoons parsley, finely chopped
1/2 teaspoon pepper, freshly cracked and ground
1/3 cup white wine vinegar

Set aside 1/2 cup of the crumbled Blue Cheese. Place the remaining cheese into a medium size bowl. Beat with a mixer on medium speed to remove lumps. Add the mayonnaise, parsley, pepper and vinegar. Alternately, you can use your food processor fitted with a blade to whip the cheese and mayonnaise until smooth; add the vinegar, parsley and pepper and pulse until blended. Stir in the 1/2 cup of crumbled Blue Cheese.

Store in the refrigerator, tightly sealed. Will keep for approximately 3 weeks.

Yield: 4 cups

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