Blue Cheese Dip
- 1 pound blue cheese
- 4 ounces cream cheese
- 8 tablespoons softened sweet butter
- 1/4 cup Port
- Fresh black pepper
- 2 cups chopped toasted walnuts
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). 1 hour before serving, bring mixture to room temperature, fold in the nuts and transfer to smaller ramekins.
Serve with crackers, celery, fennel or jicama
Recipe Courtesy of �Michelle Urvater
Recipe courtesy of Michael Chiarello