Monday, October 25, 2004


Jack made this dip/spread for a dinner party earlier this year, and it was a huge hit. When I went out Friday with some of the same folks who were at that party, I found out that the stuff is legendary. So I thought I'd share the recipe (written by Jack):

Blue Cheese Spread


1/3-1/2 pound Blue Cheese or Gorgonzola
2 8-ounce packages Cream Cheese
1 stick (4 ounces) butter or margarine
1/4 teaspoon black pepper (or to taste)

Bring all ingredients to room temperature prior to
mixing. Mash the blue cheese to a semi-smooth
consitancy. Add remaining ingredients and mix well.
Garnish with additional pepper or with whatever you
think goes well with the spread.

If you like your spread chunkier, crumble the blue
cheese while it's cold and then immediately mix in the
cream cheese and butter.

We like it on top of warm, crusty bread the best.

The spread strengthens in flavor with age, so make the
spread a day or two in advance for best flavor.

Note: This dip is made with an "average" quality blue
cheese. The amount of blue cheese may vary if you are
using a stronger blue like Stilton or Maytag. Other
veined cheeses may also be used, however, we haven't
tried any others as of yet.

That's it... not hard at all.

I (steph) would like to add that using 1/3 less fat cream cheese does not hurt the flavor or texture at all. In fact that's what Jack used in the batch for the dinner party. So if all the butter and cheese is just too much, that's a way to cut the fat a little. Enjoy!

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