Roquefort Cheese Dressing

Use this over the classic iceberg wedge or simply pour over nice ripe tomatoes and roasted sweet onions.

• Ready In: 10 mins
• Serves: 16
• Yields: 2 3/4 cups

Ingredients

• 1  cup  crumbled Roquefort cheese (about 6 oz)
• 1⁄2 cup mayonnaise
• 1  cup sour cream
• 1  tablespoon olive oil
• 2  tablespoons champagne vinegar
• 1⁄4 cup milk
• 1  tablespoon brandy
• 1⁄2 teaspoon cayenne pepper

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.