1/4 lb bleu cheese
1/2 cup mayo
1/4 cup sour cream
2 TBS cider vinegar
1/2 cup scallions
1 TBS fresh parsley
1 TBS fresh dill
1/2 tsp salt
1/4 tsp pepper
pinch of cayanne

Put half of the cheese and mayo in a food processor. Prosess until smooth. Add sour cream and cider vinegar. Mix. Add the rest of the ingredients except the remaining bleu cheese and process until just creamy. Crumble in the remaining bleu cheese and serve.