Makes about 2 cups Difficulty
1 cup mayonnaise 4 oz. gf blue cheese, crumbled 1/2 cup creme fraiche or sour cream 1/4 cup buttermilk (or more if you like it a little thinner) 3 Tablespoons white wine vinegar Salt and freshly ground black pepper
In a food processor or blender process the mayonnaise, 3 oz. of blue cheese (about 1/2 cup), creme fraiche, buttermilk and vinegar until almost smooth. Transfer to a bowl and stir in the remaining blue cheese. Season to taste with salt and freshly ground black pepper.
Most blue cheese is gluten-free, but we would advise that you check with the manufacturer to verify it’s gluten-free status.