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Recipe Archives

Blue Cheese Salad Dressing for 100


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Servings: 1 Gallon

3 quart sour cream
1 quart (2 lb) Salad dressing
1/2 cup vinegar
2 1/4 tablespoon (1 1/2 oz) salt
1 lb 8 oz blue-veined cheese, crumbled

Carefully blend salad dressing into sour cream. Add vinegar and salt gradually, stirring
carefully. Add vinegar and salt gradually, stirring carefully. Add crumbled blue-veined
cheese; stir with wire whip until blended. Cover and refrigerate at least 2 hours before
serving.




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