One 16 oz. jar of Hellman's Mayonnaise (no other kind)
One 8 oz. container of Breakstone's sour cream
One 5 to 8 oz. pkg. of bleu cheese (depending on how chunky you want it)
1 tsp. Lea & Perrin's Worcestershire (that "Wustahsheeah" in "Bahsten!")
A pinch of Paprika
A pnich of black pepper
A dash of Durkee Red Hot
Water to thin if desired
Serving hot wings at your next tailgate? Whip up a batch of this dip for the celery and chips.
You will need: Time. This dip needs to mellow in the refrigerator for 2 days to let the flavors blend.
Yield: 1 quart
In a medium bowl, combine all ingredients: mayonnaise, sour cream, bleu cheese, Worcestershire sauce, paprika, black pepper, and Red Hot. Let stand in the refrigerator for at least 2 days prior to serving.
Serve on salads or with cut up veggies. Keeps for about a month.
Submitted by Diana Bogue Contributed on: and modified on Friday May 7th, 2010