3/4 c. sour cream
1/2 tsp. dry mustard
1/2 tsp. black pepper
Scant 1/2 tsp. salt
Scant 1/3 tsp. garlic powder
1 tsp. Worcestershire sauce
1 1/3 c. mayonnaise
4 oz. Danish bleu cheese

In a mixing bowl, place sour cream, dry mustard, pepper, salt, garlic powder and Worcestershire sauce; blend for 2 minutes at low speed. Add the mayonnaise and blend for 1/2 minute at low speed, then blend for 2 minutes at medium speed. Crumble the bleu cheese by hand into very small pieces and add to mixture. Blend at low speed no longer than 4 minutes. This must set for 24 hours before using. Yield: Approximately 2 1/2 cups.