Recipe courtesy of Michele Urvater
Blue Cheese Dip
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- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 730
- Total Fat
- 69 g
- Saturated Fat
- 30 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 23 g
- Cholesterol
- 118 mg
- Sodium
- 939 mg
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 730
- Total Fat
- 69 g
- Saturated Fat
- 30 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 23 g
- Cholesterol
- 118 mg
- Sodium
- 939 mg
Ingredients
Directions
- 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
