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Blue Cheese Dip II

Reviewed: Aug. 11, 2012
To intensify this recipe, use the "wedge" Blue Cheese, not the pre crumbled. Use 1/3 of the wedge and smash into the mayo and sourcream, adding about an ounce of milk. Smash well to make a "slurry." Crumble the next 1/3 of the cheese into dime size bits and the 3rd, 1/3 of the cheese into nickle and quarter sizes. Add 1 tsp of Japanese gourmet vinegar and mix all. This gives more depth of taste. Add more milk to entire finished mixture if you want a great salad dressing. [It's the "slurry"that "pops" the flavor up a few notches.]
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