3-4 oz. blue cheese
3/4 c. salad oil
1 c. sour cream
1/4 c. cider vinegar
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed; optional

Soften blue cheese at room temperature. Mash with fork in mixing bowl. With mixer at low speed, gradually add 1/4 cup salad oil. Beat until smooth. Add remaining salad oil and all other ingredients, one at a time. Beat well after each addition until thoroughly mixed. Store in covered container in refrigerator. Yields 2 1/2 cups.