Roquefort brandy spread
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Roquefort Cheese |
| ½ | pounds | Cream cheese |
| 3 | tablespoons | Butter |
| ¼ | teaspoon | Dry mustard |
| pinch | Cayenne pepper | |
| ¼ | cup | Cognac |
Directions
Put all the ingredients in an electric blender or food processor and let soften to room temperature. Puree or beat until you have a homogenous mixture. Transfer to a bowl, cover tightly, and refrigerate. Makes 2-½ cups.
This spread can be used as a stuffing for vegetables, can be served with raw vegetables, or can be spread on melba toast. Source: Just For Starters by Gloria Edwinn.