Rosemary's Legacy Bleu Cheese Dressing/Dip

• 2 cups mayonnaise (BEST FOODS aka "Hellmans" east of the Mississippi)
• 2 cups fresh buttermilk
• 12 cup sour cream
• 2 tablespoons garlic granules
• 2 tablespoons onion powder
• 4 tablespoons blue cheese (or more to taste, crumbled, try Rogue Creamery's Bleu Vein or Oregonzola)
• 2 tablespoons mild feta cheese (crumbled, or to taste. Use plain, not seasoned or in oil)
• 14 teaspoon dill seed
• 14 teaspoon dill weed
• 14 teaspoon lemon pepper
• 1 tablespoon parsley (fresh, chopped)
• 1 teaspoon fresh ground black pepper
• 34 cup parmesan cheese (freshly grated Parmegiano Reggiano, if you have it, just, please, not that stuff in a shaker can)

1. Mix all together and place in a sealed container in the refrigerator at least one - preferably two - days before serving.
2. Stir well before serving.
3. To turn this into a dip, just add more parmesan!
4. (That's pretty much my standard rule of thumb to improve ANY recipe).

mayonnaise, fresh buttermilk, sour cream, garlic, onion powder, blue cheese, feta cheese, dill, dill weed, lemon pepper, parsley, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/rosemarys-legacy-bleu-cheese-dressing-dip-127260 (may not work)