Blue Cheese Dip - cooking recipe

Ingredients

1 1/4 c. crumbled Blue cheese, divided
1 c. mayonnaise
1/4 c. catsup
2 Tbsp. sugar
2 Tbsp. vegetable oil
2 Tbsp. white vinegar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. celery seed (optional)

Preparation

Combine 3/4 cup Blue cheese and remaining ingredients in container of an electric blender; process until smooth.
Pour into a bowl and stir in half of remaining Blue cheese.
Cover and refrigerate 8 hours.
Serve in a hollow cabbage head on pepper cup.
Sprinkle with remaining Blue cheese.
Yields 2 cups.