- 2 cups mayonnaise
- 1 1/2 cups buttermilk
- 8 ounces Roquefort cheese, crumbled
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.