1/2 c. evaporated milk
1/2 c. salad oil
3 Tbsp. cider vinegar
1 tsp. onion salt
4 tsp. chopped fresh parsley or 2 tsp. dried parsley
4 oz. Blue cheese
Combine all ingredients in blender; blend until smooth. Will keep 7
to 10 days in the refrigerator.
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