Heidi's Recipe

Bluecheese Wedges

Category: Salads

serves 4

1/3 c whole milk
225 g cream cheese
4 c mayo
175 g blue cheese
1 t garlic salt
2 ripe vine tomatoes, diced
1/2 t black pepper
head of Iceberg lettuce, sliced into four large wedges
home made croutons

Blend milk and cheese in bowl.
Stir in mayo and garlic salt.
Crumble in blue cheese.
Cover and chill all day or overnight.
Cut into wedges and put on a plate.
Spoon dressing over wedge.
Grind cracked pepper over wedge.
Press diced tomatoes and croutons on sides.