This wonderful recipe, from The Chart House, must be prepared the night before (or earlier). I doubled the amount of bleu cheese that the restaurant used.

3/4	cup	Sour cream
1/2	tsp	Dry mustard
1/2	tsp	Black pepper
1/2	tsp	Salt -- scant
1/3	tsp	Garlic powder -- scant
1	tsp	Worcestershire sauce
1-1/3	cups	Mayonnaise
8	oz	Crumbled Bleu Cheese

• In a mixing bowl, combine first six ingredients and blend 2 minutes on low speed. Add the mayonnaise and blend for 1/2 minute at low speed, then two minutes at medium speed.
• Slowly add half the blue cheese and blend at low speed for no more than four minutes.
• Stir in remaining bleu cheese.
• Cover and refrigerate 24 hours.
• Yield: 12 servings