dressing keeps covered and chilled 3 days.
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- 2/3 cup crumbled stilton (from a 6 to 7 oz wedge, rind discarded)
- 1/4 cup sour cream
- 1/4 cup water
- 2 tsp white wine vinegar
- 1/4 tsp black pepper
- 1 tbsp. finely chopped fresh chives
Coarsley mash stilton with a fork in a bowl. stir in sour cream, water, vinegar, and pepper until combined well, then stir in chives. season with salt if desired.