This recipe takes two days to make, so plan ahead
1 tablespoon lemon juice
1 tablespoon white vinegar
1 tablespoon grated onion
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 to 4 ounces blue cheese, crumbled
2 cups (16 ounces) sour cream
2 cups (16 ounces) mayonnaise
In a large glass bowl, combine lemon juice, vinegar, onion, salt, pepper and blue cheese. Chill overnight.
The next day, stir in sour cream and mayonnaise until mixed well.
Will keep in the refrigerator in an airtight container for up to 1 month.
Makes 5 cups.
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