Blue cheese salad dressing

This recipe is inspired by Bill's Blue Cheese Dressing at allrecipes.com. The main differences are minor variations in the amounts of ingredients, as well as a difference the preparation method. I suspect that Bill's dressing tastes pretty good; mine does!

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Suggested Equipment:

• Immersion or other type of blender
  
• Common kitchen tools and measures
  
• Container suitable for storing and dispensing finished dressing
  

Ingredients:

Item		Amount
Mayonnaise	Sugar-free preferred: e.g., Duke's® brand	1	cup
Sour cream	unsweetened	1	cup
Sauce	Worcestershire	1	tsp
Mustard	Dry, ground	½	tsp
Garlic	Dry, granulated	½	tsp
Salt	Common	½	tsp
Black pepper	Dry, ground	½	tsp
Cheese	Blue, crumbled	5	oz

Directions:

When I make this, I use a stick (immersion) blender and an appropriately-sized glass jar. The original calls for using a wire whisk. I am not prepared emotionally for that kind of labor.

1. Blend all ingredients except the blue cheese to a smooth consistency.

2. Mix in the crumbled blue cheese. if you like your dressing lumpy with blue cheese chunks, just stir it in; but if you want your dressing smoother, pulse the blender until it reaches the consistency you desire.

3. Refrigerate at least 1 day, maybe two, to let the flavors "meld"; then use it like any store-bought dressing

Makes about 2½ cups - supposedly 10 servings 🤣. As with any of my dressing recipes, this one contains no preservatives. Keep it refrigerated, and use it up before it has a chance to spoil!