1/4 cup plus 2 tablespoons crumbled Roquefort or other blue cheese 1 cup buttermilk 1 1/2 teaspoons Worcestershire sauce 1 tablespoon white wine vinegar 1 tablespoon Dijon mustard Salt and freshly ground black pepper to taste
1. In a blender combine 1/4 cup Roquefort cheese and the remaining ingredients and blend until smooth. 2. Pour into bowl and stir in remaining 2 tablespoons Roquefort cheese, season with salt and pepper. 3. Cover and keep refrigerated for up to 1 week.
