Creamy Roquefort Dressing
1/2 Cup crumbled Roquefort.
1 1/2 cups sour cream.
1/4 cup half-and-half.
2 tablespoons of Irene’s Mayonnaise
1 tablespoon Olive oil.
2 tablespoons white wine vinegar.
Cayenne pepper to taste.
Directions: In a food processor or blender, blend the Roquefort, the sour cream, half-and-half, the mayonnaise, the oil, and the vinegar until the dressing is smooth and add the Cayenne and salt to taste.
Makes about 2 1/4 cups. Cover and chill until ready to serve.