Yield: 2 1/2 cups
| Measure | Ingredient |
|---|---|
| 1 pounds | Roquefort Cheese |
| ½ pounds | Cream cheese |
| 3 tablespoons | Butter |
| ¼ teaspoon | Dry mustard |
| pinch | Cayenne pepper |
| ¼ cup | Cognac |
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.