Place first 6 ingredients in a blender.
Blend 2 minutes on low speed.
Then add mayonnaise.
Blend 1/2 minute on low speed. Stir in remaining Bleu cheese.
Refrigerate for at least 24 hours. Dressing will keep for 4 or 5 days.
Recipe can be doubled.
Crumble Bleu cheese; set aside some for garnish.
In mixing bowl, combine cheese with the rest of the ingredients.
Beat with electric mixer until fluffy.
Sprinkle with reserved cheese. Store in an airtight container in refrigerator.
It will keep indefinitely and the recipe may be doubled.
Crumble Bleu cheese and mix in sour cream.
Add wine vinegar, olive oil and mayonnaise and stir until thoroughly mixed.
Add salt, pepper, dry mustard, seasoned salt, garlic powder, Worcestershire sauce and hot sauce to taste.
Blend well.
Chill. Best if made the night before you intend to use as it has chance to season.
Preheat oven to 400\u00b0F
Skin and debone chicken if necessary.
Place bleu cheese dressing and breadcrumbs in separate, shallow containers.
Dip chicken pieces in bleu cheese; then dredge in bread crumbs until thickly coated.
Place in greased glass baking pan; pour any remaining bleu cheese dressing and bread crumbs over top.
Bake at 400\u00b0F for 20 minutes.
Put all the ingredients, except a third of the bleu cheese, in a blender or food processor.
Blend to a smooth, creamy consistency.
Crumble the remaining bleu cheese and stir into the dressing.
Tightly cover and refrigerate.
Will stay fresh for 4 or 5 days.
Makes 2 1/2 cups.
In a large bowl, combine mayonnaise, Bleu cheese, crumbled, cottage cheese, garlic powder, sugar and sour cream, thoroughly mixing ingredients until creamy.
Slowly add milk, thinning the dressing to a creamy consistency.
Mix very well.
Refrigerate for 24 hours before serving.
Great on salads or as veggie dip.
Set 1/4 Bleu cheese to the side and blend remaining ingredients in a blender. Add remaining Bleu cheese. Add garlic salt and pepper to taste, optional.
Place the sour cream, pepper, mustard, salt, garlic powder and Worcestershire sauce in a bowl; blend for 2 minutes at low speed. Add the mayonnaise and blend 1 1/2 minutes at low speed, then crumble the Bleu cheese by hand into small pieces.
Add to mixture, blending again at low speed no longer than 4 minutes. Allow to sit 24 hours before use.
I have blended this by hand and it is very good.
Makes 2 1/2 cups dressing.
Blend in blender all ingredients except the last 4 ounces Blue cheese.
Blend until smooth.
Mix in by hand the additional 4 ounces crumbled Bleu cheese. Store
in refrigerator.
Makes 4 cups.
Combine sour cream, dry mustard, black pepper, salt, garlic powder and Worcestershire sauce.
Mix at low speed for 2 minutes. Add mayonnaise and blend 1/2 minute at low speed, then 2 minutes at medium speed.
Add crumbled Bleu cheese and beat at low speed for 3 minutes.
Store in refrigerator for 24 hours before using.
Crumble Bleu cheese into mixing bowl.
Add salad oil and mayonnaise and blend well.
Add sour cream.
Blend.
Add buttermilk, vinegar, salt and garlic powder.
In a large bowl, combine cottage cheese and Bleu cheese crumbles.
Mash with fork until reduced to tiny lumps. Add all ingredients.
Whip with fork.
Refrigerate overnight before using. Shake before using.
In a mixing bowl, combine first 6 ingredients and blend 2 minutes at low speed.
Add mayonnaise and blend 1/2 minute at low speed, then increase speed to medium and blend an additional 2 minutes.
Slowly add Bleu cheese and blend at low speed no longer than 4 minutes.
Refrigerate for 24 hours before serving.
If too thick, thin with a little milk.
Yield:
2 1/2 cups.
Combine all ingredients, except the Bleu cheese, in a food processor and process until fluffy.
Add cheese and process until almont smooth.
Mix in a medium bowl mayonnaise, buttermilk, sour cream, crumbled Bleu cheese, Accent, lemon juice, horseradish and garlic powder.
Mix well until creamy.
Makes approximately 1 quart.
Mix sour cream, dry mustard, black pepper, salt and Worcestershire sauce.
Blend for 2 minutes.
Add mayonnaise; blend for 2 minutes on medium.
Add Bleu cheese.
Blend on low for 3 minutes.
Must sit 24 hours.
Makes 2 1/2 cups.
Mince garlic in blender, using Port wine for liquid.
Add mayonnaise, tarragon and buttermilk.
Blend on low speed.
Fold in 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.
In a small bowl mix together bleu cheese, half & half, garlic powder, salt, and pepper until creamy.
Blend in the sour cream and mayonnaise.
This is best if you allow it to refrigerate for several hours for the flavors to blend before serving.
Mix first ingredients with mixer.
Add bleu cheese and mix on slow to stir in.
Great with fries, wings, and terrific on baked potatoes.
ENJOY!