In a mixing bowl, beat all ingredients except Roquefort until smooth. Add pepper, to taste. Fold Roquefort in at last minute, stirring gently so as not to crumble the cheese too much. Chill for 2 hours before serving with vegetable crudites.
Blanch broccoli, cauliflower, and carrots for 1 minute in boiling salted water; transfer to an ice water bath to stop cooking process. Arrange vegetables on a round platter and place dip in a bowl in the center.
Recipe courtesy of Paula Deen