2 cups blue cheese (crumbled)
1 cup sour cream
1 1/2 cups buttermilk
1 teaspoon garlic powder
1 tablespoon course ground black pepper
1 tablespoon celery seed
1 tablespoon celery salt
1/2 juice of lemon
1/2 oz white vinegar
2 tablespoons prepared mustard
1 quart Hellmans mayonaise
In a blender put one cup of blue cheese,garlic powder,coarse ground pepper,celery salt,celery seed, lemon juice, and white vinegar plus 1 1/2 cups buttermilk and liquify.
In a large bowl put mayonaise, sour cream, mustard, and other cup of crumbled blue cheese. stir and then add liquified mixture. Cover and let set for 24 hours in refrigerator. Makes a wonderful dip with pretzels or on a green salad.