Rosemary's Legacy Bleu Cheese Dressing/Dip

My mother - God rest her soul - was a cheese-freak. It's genetic, I think. When I remember my mother's dinners, this is the first taste/smell I think of - this magnificent bleu cheese dressing. --Thanks Mom. xxoo Angela

• Ready In: 5 mins
• Serves: 12-14

Ingredients

• 2  cups mayonnaise (BEST FOODS aka "Hellmans" east of the Mississippi)
• 2  cups  fresh buttermilk
• 1⁄2 cup sour cream
• 2  tablespoons garlic granules
• 2  tablespoons onion powder
• 4  tablespoons blue cheese (or more to taste, crumbled, try Rogue Creamery's Bleu Vein or Oregonzola)
• 2  tablespoons  mild feta cheese (crumbled, or to taste. Use plain, not seasoned or in oil)
• 1⁄4 teaspoon  dill seed
• 1⁄4 teaspoon dill weed
• 1⁄4 teaspoon lemon pepper
• 1  tablespoon parsley (fresh, chopped)
• 1  teaspoon fresh ground black pepper
• 3⁄4 cup parmesan cheese (freshly grated Parmegiano Reggiano, if you have it, just, please, not that stuff in a shaker can)

Directions

1. Mix all together and place in a sealed container in the refrigerator at least one - preferably two - days before serving. Stir well before serving.
2. To turn this into a dip, just add more parmesan! (That's pretty much my standard rule of thumb to improve ANY recipe).