1/2-3/4 lb. Blue cheese, crumbled fine
3/4 c. salad oil
1 c. mayonnaise
1 tsp. Worcestershire sauce
1 tsp. dry mustard
2 garlic cloves, chopped fine
Salt and pepper to taste
1/4 c. red wine vinegar

(Can substitute low-cal sour cream).

1. Crumble Blue cheese as finely as possible with a fork in a mixing bowl. Using the fork to "shave" small chunks of a wedge of cheese works best.

2. Blend other ingredients into the blue cheese. Stir until creamy.

3. Refrigerate covered, day old is best. Keeps 1-2 weeks.

4. Use sparingly, a lot goes a long way!