BLUE CHEESE DIP

• 2 T DRIED CHIVES
• 2 T ONION POWDER
• 1 T KOSHER SALT
• 2 T GARLIC POWDER
• 1/2 T BLACK PEPPER
• 1/2 T SUGAR
• 1/8 T DRIED DILL
• 1 C SOUR CREAM
• 1/4 C MAYONNAISE, PREFERABLY KEWPIE
• 1 T WHITE VINEGAR
• 1/4 LB GOOD BLUE CHEESE, SUCH AS STILTON, CRUMBLED

1. MIX THE DRIED CHIVES, ONION POWDER, SALT, GARLIC POWDER, PEPPER, SUGAR, AND DRIED DILL IN A SMALL BOWL.
2. WHISK TOGETHER THE SOUR CREAM, MAYO, AND VINEGAR IN A MEDIUM BOWL. ADD THE SEASONING MIX AND STIR UNTIL COMPLETELY INCORPORATED. STIR IN THE BLUE CHEESE, SMASHING IT A LITTLE ALONG THE WAY TO BREAK IT DOWN.
3. LET THE DIP SIT FOR AT LEAST 3 HOURS IN THE FRIDGE TO DEVELOP FLAVOR. IT WILL KEEP IN AN AIRTIGHT CONTAINER IN THE FRIDGE FOR UP TO A WEEK.

From Lycky Peach