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. imported Danish bleu cheese

In a mixing bowl, combine sour cream, dry mustard, black pepper, salt, garlic powder and Worcestershire sauce. Blend 2 minutes at low speed. Add mayonnaise and blend 1/2 minute at low speed. Then blend 2 minutes at medium speed. Crumble bleu cheese by hand into very small pieces and add to mixture. Blend at low speed no longer than 4 minutes. Must sit 24 hours before using. Makes 2 1/2 cups.