1 c. sour cream
1 tbsp. chopped onion
1 tsp. vinegar
1 oz. blue cheese, crumbled
1 tsp. salt

In 1 quart saucepan combine sour cream, onion, vinegar, blue cheese and salt.

Heat over low heat and stir until hot. Do not boil. Serve over hot vegetables. May be used on corn, asparagus, broccoli, green beans or baked potatoes. Makes 1 1/4 cups.