Roquefort brandy spread

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.

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