Ingredients
3/4 cup sour cream
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. salt
1/3 tsp. garlic powder
1 tsp. Worcestershire sauce
1-1/3 cups mayonnaise
4 oz. Danish bleu cheese

Directions
Combine the sour cream, mustard, pepper, salt, garlic powder and Worcestershire sauce and blend for 2 minutes at low speed. Add the mayonnaise and blend for 30 seconds at low speed, then blend for 2 minutes at medium speed. Crumble the bleu cheese by hand into very small pieces and add. Blend at low speed no longer than 4 minutes. Refrigerate for a minimum of 24 hours before using. Yield 2-1/2 cups.