4 oz. Roquefort cheese
1 c. Hellman's mayonnaise
1 c. sour cream
2 tbsp. light olive oil
1 tsp. dry mustard
1/4 tsp. ground ginger
1 tbsp. paprika

In bowl, blend cheese, mayonnaise and sour cream. Add oil, mustard, ginger and paprika; blend. Cover and chill 2 or 3 hours.

Will stay good as long as date on sour cream. Yield - 3 cups.