Set aside 1/4 cup of the blue cheese.
Using a mixer, beat blue cheese with the softened cream cheese. Beat in mayonnaise and half and half (half cream, half milk). (A blender may also be used).
Stir in the remaining blue cheese for texture.
Refrigerate for at least 3 hours.
This dressing is good either as a salad dressing or as a topping for baked potatoes, or baked stuffed potatoes with bacon bits. For added flavor, sprinkle the top with a touch of minced fresh dill weed.
The half and half may be substituted with sour cream or prepared onion dip for variations.
Submitted by: CM
