Bleu Cheese Dressing   New York Times, 1976 or 77

1 cup mayonnaise
1/2 cup sour cream*
1 tsp wine vinegar
1/4 lb. Gorgonzola or bleu cheese**
1 clove garlic
salt and freshly ground pepper

To a bowl add finely chopped*** garlic, crumbled
cheese, and other ingredients.  Mix together well.
Add water as required for the desired consistency.

*   Yogurt works quite well; with a reduced-fat /
    fat-free "mayonnaise", you can even feel
    virtuous about using this dressing

**  I tend to use a bit more than 4 oz.  I also
    rather like it with Danish bleu cheese.

*** I use a garlic press