1 qt. mayonnaise
1 (4 oz.) pkg. blue cheese
2 tbsp. lemon juice
1 c. buttermilk

Spoon mayonnaise into large bowl. Crumble cheese over top. Fold in. Stir in lemon juice and buttermilk. Salt to taste. Chill. Keep refrigerated up to 3 weeks. As it thickens, add more buttermilk and lemon juice if desired. Yields 5 cups.