1/4 cup plus 2 tablespoons crumbled Roquefort or other blue cheese
1 cup buttermilk
1 1/2 teaspoons Worcestershire sauce
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
In a blender combine 1/4 cup Roquefort cheese and the remaining ingredients and blend until smooth.
Pour into bowl and stir in remaining 2 tablespoons Roquefort cheese, season with salt and pepper.
Cover and keep refrigerated for up to 1 week.
makes about 1 1/2 cups.