April 11, 2010


6 oz. blue cheese, crumbled
1 small onion, peeled and diced
2 cloves garlic, peeled
1 cup mayonnaise
1/4 cup ketchup
1/4 cup olive oil
1/4 cup Rhine wine
2 tbsp. Bragg's Organic Apple Cider Vinegar
1/2 tsp. paprika
1/2 tsp. poppy seeds
1/2 tsp. salt
1/2 tsp. Dijon mustard
1/8 tsp. cayenne pepper (or, to taste)
Blend all ingredients (except blue cheese) in a blender until smooth. Stir in the crumbled blue cheese and mix well.Refrigerate for 30-60 minutes before serving. Use on salads, in casseroles, as a dip with chips, vegetables or torillas, as a dressing on sandwiches or anywhere you might use Ranch dressing.
Yield: About 1 cup.

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