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

Cream in food processor or blender - cream cheese first, then all other ingredients, except blue cheese, until creamy. Add blue cheese chunks, stir and refrigerate. Make need to all milk before serving or bring to room temperature before serving. Makes 2 1/2 cups.