2/3 cup sour cream
2/3 cup crumbled blue cheese
1 tablespoon distilled white vinegar
1/4 teaspoon cayenne pepper
Whisk sour cream, blue cheese, vinegar, and cayenne in a small bowl.
Serve with carrots and celery.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Eating Well magazine, Jan/Feb 2007
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