BLUE CHEESE AND CHIVE DRESSING (about 1-1/4 cups)

½ cup well-shaken buttermilk

½ cup mayonnaise

1 tablespoon fresh lemon juice

¼ teaspoon Worcestershire sauce

1 small garlic clove, minced

¼ teaspoon salt

¼ cup fresh flat-leaf parsley leaves

2 ounces crumbled firm blue cheese (1/2 cup)

2 tablespoons finely chopped fresh chives

1/8 teaspoon black pepper

1. Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic and salt in a food processor until smooth.

2. Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.

3. Transfer to a bowl and stir in chives and pepper. Dressing keeps, covered and chilled, one week.

NOTE:  Use this on crisp lettuce or omit the buttermilk and serve it as a dip with crudités.

from Gourmet Magazine, April, 2006