1 cup real mayonnaise
1/2 cup buttermilk
3 cloves garlic
1/2 teaspoon olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons fresh parsley, minced
1/2 lb blue cheese

In a small saucepan with a tight-fitting lid, coat whole, peeled garlic cloves with olive oil and saute over medium heat, turning as each side lightly browns/roasts. Do not over-brown or garlic will become bitter. When garlic becomes soft, it has finished roasting.

Combine with remaining ingredients in a blender. Refrigerate for 24 hours to allow flavors to meld. Store in a 1 pint canning jar or plastic container with a tightly fitting lid.

Submitted by: CM