Blue Cheese Dip
by Irene

1 1/2 cups crumbled blue cheese...divided by half
1/2 cup mayo
1/2 cup sour cream
1/4 cup catsup
2 T sugar
2 T salad oil
2 T vinegar
1 t dry mustard
1/2 t salt
1/2 t paprika
1/4 t celery seed

In processor, blend ALL except half of the blue cheese until smooth stir in saved cheese. Refrigerate for at least 4 hours before serving

2 cups

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