In a small mixing bowl, add ½ cup mayonnaise and ½ cup sour cream. Pour in 2 tablespoons of milk and 1 tablespoon of lemon juice or white wine vinegar. Whisk until smooth.

Sprinkle in ½ teaspoon sea salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. Mix vigorously to incorporate.

Gently fold in ½ cup blue cheese crumbles into the dressing. Combine slowly, ensuring some pieces remain whole.

If too thick, add more milk, one tablespoon at a time, until desired consistency.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving.

Once chilled, stir and taste. Adjust acidity or add more blue cheese as desired before serving.