I did not care for this, and I should have known better than to make this in the first place when I saw the ingredients and their proportions in the recipe. I made the mistake of paying attention only to some of the 5-star reviews and not the more accurate 1-star reviews, which are VERY accurate. I agree with them completely that the mayonnaise is WAY overwhelming, Worcestershire doesn't really have a place here, and the garlic is overwhelming too. It's too thick and, as one other reviewer stated, just plain nasty. I tried my best to doctor it up by adding some buttermilk but, alas, the damage was already done. A horrible waste of good ingredients, particularly expensive Blue cheese. I'll stick to the one I simply throw together myself with equal parts sour cream and buttermilk, and a LITTLE mayo. (Also, for those who are interested, salt, pepper and garlic powder to taste, a pinch of sugar, and a LITTLE splash of white vinegar)

Being a HUGE fan of blue cheese, I have made this recipe countless times- I even converted my boyfriend to blue cheese dressing instead of ranch dressing! I have tried to vary it with lower-fat items and it just didn't work- stick to the recipe and you've got a fantastic dressing. I have found that the best brand of blue cheese crumbles for this recipe is Treasure Cave, so if you can find it, try it!

I'll start off by admitting that I loathe the taste of mayonnaise. With that said, I have to say that I just didn't love this. I wanted to but the mayonnaise taste was overpowering to me.

This recipe ROCKS! The best blue cheese dip I have ever had! I put in a wee bit less W. sauce (too much makes it a bit brown) than recommended, upped the garlic powder (Watch the amount of garlic powder though - once I put a bit too much in and it was dreadful!) and used quite a sharp blue cheese for my best results. Any leftovers are "cut" with a bit of milk (for a thinner consistency) and used on salads.

Great dressing, used fresh garlic and tablespoon of lemon juice, cut the worcestershire sauce in half, skipped the salt and used about and ounce of the cheese pureed it with the rest of the ingredients in my blender, then added the rest of the cheese, turned out great. This would be a great way for those who need the dressing in a hurry, because it already had a great flavor when I was done.

I'm not a hard man to please, BUT this dressing was way NASTY! All I could taste was the Lee & Perrins Worcestershire Sauce. Shouldn't Blue Cheese Dressing have some other color than something that looked like it belonged in a baby's diaper? Guess for me, it's back to the grocery store for Bob's or Marie's Brand Blue Cheese Dressing.

The best bleu (not blue, but bleu) cheese recipe I've ever tasted. I did cut the mayo back to one cup and added a bit of buttermilk to thin. It gave it a bit of an extra tang, but not that vinegar tang which you find with jar blue cheese "wannabe" dressings. I add a tsp of MSG which makes the flavors "Pop" a bit. No need to increase or "up" anything. I love serving this on an iceberg wedge with some sliced tomato.

I made this last night for a last minute casual get-together. I made it about 2 hours before our company came by. So it wasn't refrigerated for 24 hours, but it was very good. The flavors blend so nicely together. My family loved it and I got loads of compliments. I can't wait to use it again tonight!!

This dressing is missing something. Perhaps some balsamic vinegar? I increased the blue cheese, thinking that would help, but it didn't. Sorry, I won't be making this one again.

This is much better tasting than the bottled kind. We loved this. Thanks for sharing.