Recipe is from Donna Erickson
1 pint mayonnaise
½ pint sour cream
2 TB lemon juice
2 tsp grated onion
4 – 7 oz. Roquefort or Blue cheese
With a fork, mash the blue cheese until fairly fine. Add all other ingredients and mix well. Makes 1 quart. Keeps well in the refrigerator. This can also be used as a dip.
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