Yields 11 /3 cups
1/3 pound blue cheese
1/2 cup buttermilk
1/2 cup sour cream
In a small bowl, mash up blue cheese with a fork, allowing some small chunks to remain. Whisk in the buttermilk and sour cream. Cover and refrigerate for 2 hours. Can be served as a salad dressing and as dipping sauce for hot wings or raw vegetables.
Marsha Ivans, Hilton Head Island