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1/4 cup plus 2 tablespoons crumbled Roquefort or other blue cheese

1 cup buttermilk

1 1/2 teaspoons Worcestershire sauce

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

Salt and freshly ground black pepper to taste

1. In a blender combine 1/4 cup Roquefort cheese and the remaining ingredients and blend until smooth.
2. Pour into bowl and stir in remaining 2 tablespoons Roquefort cheese, season with salt and pepper.
3. Cover and keep refrigerated for up to 1 week.

Makes about 1 1/2 cups.