½ Cup sour cream
½ Cup mayonaisse
½ Cup crumbled Gorgonzola cheese
2 Tablespoons (or more to taste) prepared horseradish (not creamed)
1 Rounded teaspoon of blackening rub or Cajun seasoning (whatever you have around for all purpose spiciness)
Several dashes of Worcestershire sauce
Water for thinning
Mix with a whisk (mash up the cheese if it is in large chunks) or use a hand-held blender or food processor. Don’t over-do the mixing if you use a machine because you want a few chunks of cheese. Thin to desired consistency. Some like it thick, some like it thin. If you don’t thin it at all it makes a dandy dip, too.
Variations: I shouldn’t have to tell you this but some folks are so literal! Of course you can substitute any blue cheese under the sun (except for the rinded Brie types). You can also use finely grated Parmesan if you hate blue cheese (poor you). A very sharp cheddar would also work. Adding finely crumbled bacon improves almost everything.
A note on horseradish: If you are a fan of horseradish try making your own from the root. I can’t get the root where I’m living now so I have to settle for the stuff in the jar. It is a pale substitute. The gnarly root looks like the penis of some alien monster and is about as friendly to handle. You have to fight the peel off without severing your finger in the process. Then you have to grate the rock hard thing. I’ve done it by hand, but it’s no fun. The easiest way is to chunk the root up and grind it in a food processor. Beware! The first time I ground it up I opened the lid of the processor and took a big whiff in the bowl. Nearly blew the back of my head off. This stuff is potent.
Once you have grated or processed it, add enough vinegar to moisten it completely as it will oxidize (turning a putrid shade of gray) in no time. It’s work, but the real deal is so fine.