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

Blend sour cream and seasonings. Stir in mayonnaise and blend at medium speed for 2 minutes. Crumble in bleu cheese and blend at medium speed for no longer than 4 minutes. Refrigerate 24 hours before using. Makes 2 1/2 cups.