Yield: 2 1/2 cups
|1 pounds||Roquefort Cheese|
|½ pounds||Cream cheese|
|¼ teaspoon||Dry mustard|
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.