Very delicious - I cut down the recipe quite a bit, as it's just me at home right now. Used a bit more sour cream and a little less mayo, and half-and-half instead of evaporated milk. It's a natural on salad greens, but also really wonderful spooned into a split baked potato!
Five stars! Have to confess to using an aged blue goat cheese in place of the Roquefort, and it was so good over a salad of mixed baby lettuce! Will have to try it again when I have Roquefort on hand. The dressing improved with a few hours in the fridge and the cracked black pepper gave it just the right sparkle. Easy to whip together with ingredients that I usually have on hand. Thank you for sharing, Breezermom. Made for Down-on-the-Farm tag in the food photos forum.