Yield: 2 cups
Measure | Ingredient |
---|---|
½ pounds | Roquefort cheese (room temp) |
¾ pounds | Cream cheese cut into pieces |
\N \N | (at room temp) |
¾ teaspoon | Garlic, minced |
¾ teaspoon | Worcestershire Sauce |
¾ teaspoon | Tabasco sauce |
Use an electric mixer to beat the Roquefort in a medium bowl until smooth. Greadually beat in the cream cheese. Add the remaining ingredients and beat until well combined and smooth. Serve at room temperature.
Posted by Joel Erlich, Kook-Net Cooking conference, Cyberealm BBS 315-786-1120