Servings: 1 Gallon
3 quart sour cream
1 quart (2 lb) Salad dressing
1/2 cup vinegar
2-1/4 tablespoon (1-1/2 oz) salt
1 lb 8 oz blue-veined cheese, crumbled
Carefully blend salad dressing into sour cream. Add vinegar and salt gradually, stirring carefully. Add vinegar and salt gradually, stirring carefully. Add crumbled blue-veined cheese; stir with wire whip until blended. Cover and refrigerate at least 2 hours before serving.