Sunday, December 31, 2006

Blue Cheese and Toasted Walnut Spread

Copyright 2006: The Big Book of Appetizers

1 cup crumbled Gorgonzola or Saga blue cheese, a room temperature (about 5 ounces)
8 ounces cream cheese, at room temperture
1cup sour cream
1/2 cup mayonnaise
1 cup chopped toasted walnuts
1/2 cup finely diced celery
1/4 cup chopped green onion, white and green parts
2 tablespoons minced fresh Italian parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Milk to thin the dip, if desired

Mix all ingredients in a large bowl until blended. If desired, thin the dip with a tablespoon or so of milk. Refrigerate, covered, for at least an hour. (This dip can be made up to 3 days ahead and kept, covered, in the refrigerator.)

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