3 cloves garlic,minced
2 (4 oz.) cartons bleu cheese, crumbled
1 tsp. salt
1 quart mayonnaise
2 Tbsp. Worcestershire sauce
1/2 cup chopped parsley (or 1 Tbsp. dried)
1 medium onion, minced
1 tsp. dry mustard
1 (16 oz.) carton sour cream
1 cup wine vinegar

Directions:

Mix all together and refrigerate.

1/4 cup Lemon juice
1/4 cup Cider vinegar
1/4 cup Unsweetened apple juice
1/2 teaspoon Oregano
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
1/2 teaspoon Basil
1/8 teaspoon Thyme
1/8 teaspoon Rosemary
1 clove Garlic, sliced

Combine all ingredients. Chill for at least an hour or two to allow herbs to blend. Remove garlic clove pieces before serving.

Makes 12 tablespoons

Calories: 9 (2 tablespoons) Fat: 0 gm 0% fat

From: Stop the Insanity by Susan Powter

1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Place all ingredients into blender and mix.
Store in jar in refrigerator

1/4 cup mayonnaise
1/3 cup buttermilk
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
2 tablespoons crumbled blue cheese
1 tablespoon finely minced chives

In a medium bowl, mix the mayonnaise, buttermilk, lemon juice, salt, and cumin until smooth.

Fold in the crumbled blue cheese and chives.

Refrigerate until ready to use.

1 tsp. salt
6 Tbs. sugar
1 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley flakes
1/2 cup vinegar
1-1/2 cups mayonnaise

Mix all ingredients together really well. Yield: approximately 2-1/2 cups.

Note: May add ketchup for French dressing.

-Recipes From Our Front Porch

-Best of the Best from North Carolina Select Recipes from North Carolina's Favorite Cookbooks

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 Tbs. lemon juice, plus 1 tsp. lemon juice

In a mixing bowl, combine sour cream, mayonnaise and mustard.
Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.
Yields: 1-3/4 cups.

Copycat Cookbook

1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1/8 tsp. sugar
1 Tbs. Hungarian sweet paprika
1 tsp. salt
3 Tbs. blue cheese

In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small
chunks of blue cheese.
Refrigerate 4 hours or more before serving to let flavors blend.

Yield: About 1-1/3 cups