This is actually my hubby’s recipe. He found it long, long ago, before we were married.
In fact, if I recall correctly, the first time he made it for me was also the first time he cooked for me.
In addition to a beautiful salad with this dressing, he made a grilled salmon with asparagus on the side.
The salmon was delicious, but he’s never made it again (was a lot of work.) He still makes this dressing all the time. We have it on salads and as a dip with a veggie tray.
It will keep for a few weeks in the fridge but it only ever lasts a few days here.
Blue Cheese Dressing
2 cups (1 pint) sour cream
2 tablespoons white vinegar
2-3 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon paprika
4 to 8 ounces crumbled bleu cheese
Combine all ingredients except cheese. Make sure well combined. Gently fold in Bleu cheese. Refrigerate for at least 2 hours before serving for best flavor.