- 2/3 cup reduced-fat 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. Cover and refrigerate for up to 3 days.
Makes 1 cup, for 8 servings
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