Blue Cheese Dip

This is ambrosia for blue cheese lovers. Best when prepared a day in advance so the flavours can blend. It makes a lot, so try any leftovers as a sandwich spread, or thin it out for a luxurious salad dressing.
Blue Cheese Dip
makes approximately 1 liter
225 g cream cheese, room temperature
100 g Danish Blue cheese, crumbled
240 ml mayonnaise
240 ml sour cream
120 ml onion, minced
120 ml celery, minced
2 garlic cloves, minced
5 cc celery salt
5 cc ground black pepper
Beat all ingredients together until creamy. Chill dip at least an hour. It tastes better the longer it stands. Serve with vegetables, crackers, bread, pretzels, etc.