Ingredients

• 1/2 c. sour cream
• 2 T. sugar
• 1/4 c. vinegar
• 2 c. mayonaise
• 1/4 lb. bleu cheese
• 1 clove minced garlic

Directions

Crumble about 1 cup cheese and set aside a few tablespoons for garnish. In mixing bowl, combine remaining cheese with all other ingredients. Beat with electric or rotary mixer until fluffy. Chill thoroughly. Sprinkle with reserved cheese. Makes about 3 1/2 cups. Also makes great chip dip.

Ingredients

• 1/2 tsp driced minced onion
• 1/2 tsp onion salt
• 2 tsp minced fresh dill
• 3 tbl cider vinegar
• 1/2 cup vegetable oil
• 1/2 cup evaporated milk
• 1/2 tsp salt
• 1/2 tsp ground mustard
• 1/8 tsp white pepper

Directions

In a jar with a tight fitting lid, combine the ingredients; cover and shake well.

Makes about 12 servings or 1 cup of dressing

Ingredients

• 1 small onion, cut into wedges
• 1/2 cup sugar
• 1/4 cup white vinegar
• 1/2 cup ketchup
• 1/2 cup mayonnaise or salad dressing
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup vegetable oil

Directions

In a blender, place in the mayonnaise, ketchup, vinegar, sugar, onions, salt and pepper; cover and process until smooth. While processing, gradually add the oil in a steady stream until blended. Serve over salad. Refrigerate any leftover dressing.
Makes 2 1/2 cups

Ingredients

• 1/3 cup olive oil or salad oil
• 1/3 cup white or red wine vinegar
• 1 Tbsp. snipped fresh thyme, oregano, or basil
• 1/4 tsp. dry mustard or 1 tsp. Dijon-style mustard
• 1 clove garlic, minced
• 1/8 tsp. pepper

Directions

1. In a screw-top jar combine all ingredients; cover and shake well. Serve immediately or cover and store in refrigerator up to 3 days if using fresh herbs. Shake before serving. Makes about 3/4 cup (6 servings).

Source: Better Homes and Gardens, July 2005

Ingredients

• 1 tbsp honey
• 1/4 cup fresh raspberries
• 1 cup raspberry or mixed berry yogurt
• 1/4 cup sliced strawberries
• 1 tsp fresh mint

Directions

In a blender, combine all ingredients. Cover and blend on high speed about 15 seconds or until smooth. Pour mixture into a serving bowl and serve immediately or refrigerate for up to 3 days for later use.

Try this as an ambrosia dip for fresh strawberries, pineapple chunks, grapes, kiwi and melon slices!