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Roquefort Dressing II

Reviewed: Feb. 13, 2011
This dressing is exactly what I was looking for. I added a tablespoon of Worcester sauce and lemon juice because I tend to like my dressing a bit on the tangy side. Also if you are in a pinch and don't have time to refrigerate to allow time for the flavors to meld, simply add the dressing into the blender and add some Roquefort/blue cheese and blend away, then you can also add more crumbles and whisk to desired chunkiness. This adds the cheese flavor immediately that you would otherwise get with time in the fridge.
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Allison's Cold Crab Dip

Reviewed: Aug. 29, 2010
This is a great base recipe for cold Crab Dip. I occasionally sub fresh chopped garlic for horseradish and add a pinch of cayenne, paprika, and a little nutmeg (sounds weird but adds a little something to creamy rich sauces, dips). Also if you want a little thinner consistency add a 1 cup of sour cream and some lemon juice. Thanks Allison!
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