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Roquefort Cheese Dressing

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“Use this over the classic iceberg wedge or simply pour over nice ripe tomatoes and roasted sweet onions.”
READY IN:
10mins
SERVES:
16
YIELD:
2 3/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1/2 c of the cheese in a food processor. Add the mayonnaise, sour cream, olive oil, vinegar, milk, brandy and cayenne. Pulse 5 or 6 times just to blend. Scrape mixture into a bowl and fold in the remaining cheese crumbles. Refrigerate any leftovers. It can be stored in the refrigerator for 1 week.

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