Makes about 2 cups

Blue Cheese dressing was already considered standard American fare when it was included in my dog-eared 1928 version of "The Boston Cooking School Cookbook," but it really came into vogue in the '50s. Contemporary versions of this cooling dressing usually name a singular blue-veined cheese in the title. Personally, I'm partial to dense and creamy "Oregon Blue."

3/4 cup homemade or quality store-bought mayonnaise
3/4 cup yogurt
2 tablespoons lemon juice
3/4 cup crumbled "Oregon Blue" or other blue-veined cheese

Freshly ground black pepper, to taste

1. In a small bowl, stir together the mayonnaise, yogurt and lemon juice.