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Mexican White Dipping Sauce

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ready in: 2-5 hrs
serves/makes:   1.75 qt

recipe id: 68166

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1 quart Hellman's/Best Foods Mayonnaise (no substitutes)
1/2 teaspoon garlic salt
4 ounces crumbled gorgonzola or bleu cheese
1/4 cup dill pickle relish
1/4 cup finely chopped salad olives with pimentos, drained
2/3 cup dry milk powder
2 cups water


Combine and mix dry ingredients together with milk and mayonnaise, then add remaining ingredients. Chill and serve.

Dee's Note: If you cannot find crumbled bleu cheese, buy the brick, then run it through a cheese grater. It is easier to place all the liquid or wet ingredients into a blender, then add the olives, relish and bleu cheese, pulsing the blender instead of allowing it to cream the mixture too much. Otherwise the olives will liquefy and cause your sauce to be runny.

Serve chilled with thin restaurant style chips or chips of your choice.

You will either need a HUGE blender or you should cut the recipe in half. This recipe makes a ton of sauce. I ran the liquid and the dry milk in the blender for a bit, then poured most of it into a bowl. I then added the remaining ingredients to the blender and pulsed it a few times so as not to 'cream' the other solid ingredients. Combine the two batches, stir, refrigerate.

Don't be alarmed, it will seem thin. This recipe is best made in advance and allowed to chill for a while, overnight would really help.

Shake well before serving.

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Nutritional data has not been calculated yet.

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