This also makes a wonderful dressing for salads.

Ingredients

　　1/2 cup crumbled Roquefort cheese

　　One 3-ounce package cream cheese, softened

　　1/2 cup mayonnaise

　　1 tablespoon lemon juice

　　1 tablespoon wine vinegar

　　1/2 cup sour cream

　　Blend Roquefort and cream cheese until smooth. Mix in remaining ingredients. Beat well. Chill for 2 hours. Serve with vegetable crudité.

　　Paula Deen's Kitchen Classics