| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dips/spread, Cheese, Artchokes |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Blue cheese |
| 4 |
oz |
Cream cheese |
| 8 |
tb |
Sweet butter; softened |
| 1/4 |
c |
Port wine |
|
|
Freshly-ground black pepper; to taste |
| 2 |
c |
Chopped toasted walnuts |
INSTRUCTIONS
In a food processor combine and process until smooth the blue cheese,
cream cheese, butter and Port. Adjust seasoning and texture with more
or less butter or Port. Season with pepper. Transfer to the
refrigerator (you can do 2 weeks before serving). One hour before
serving, bring mixture to room temperature, fold in the nuts and
transfer to smaller ramekins. Serve with crackers, celery, fennel or
jicama This recipe yields 3 cups.
Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # MF-6617 broadcast 01-23-1998)
Recipe by: Michele Urvater
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