3 (4 oz. ea.) tubs Salemville Amish crumbled Blue Cheese and/or Gorgonzola (Use a stronger, tastier blue if desired if you want to spend the money)
1 pint half & half or buttermilk
2 heaping tbsp. (or 1 of each) mayonnaise and/or Oikos Greek yogurt
1 heaping tbsp. dairy sour cream
5 whole, washed and trimmed scallions
3 or 4 peeled garlic cloves, preferably roasted (yum!)
3 large washed & trimmed radishes
1/2 bunch parsley leaves
1 (1 oz.) packet HIDDEN VALLEY® Ranch Dressing Mix
1/2 tsp. Beaver extra HOT horseradish (omit if no heat is desired)
1 tsp. Dijon mustard
juice of 2 large lemons
2 splashes each of red wine vinegar and a good dill pickle juice (I love Boar's Head but if you buy one of their deli pickles the retailer is now very firm about not giving you any juice (Boar's orders). I have switched to Claussen)
fresh ground pepper, to taste

Optional:

I often throw in a handful of roasted filberts or candied (in butter and sugar not oil and sugar) pecans
add some MSG (Accent) if desired and you don't have any negative reactions to it

Toss all ingredients in a large food processor.

Process until smooth. The dressing will be green.

When smooth and with the processor still running, add 1 1/2 level teaspoons of Xanthan gum powder all at once (I like my dressing thick).

Process for at least 20 seconds. Do NOT stop the processor during this time.

Pour dressing into a mixing bowl and incorporate another 4 ounces of crumpled blue cheese, breaking up the larger chunks if desired. Store in 3 or 4 GLASS containers large enough to accommodate a tablespoon.

This recipe makes about 6 cups of dressing and will keep about 5 weeks in the refrigerator but it usually disappears into my mouth long before that.

Submitted by: BILL FITZPATRICK