Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (3 oz) cream cheese |
| ½ cup | Roquefort cheese |
| ¼ cup | Cream |
| ½ cup | Chopped dill pickle |
Blend cheeses and cream. Add chopped dill pickle; mix well. Chill.
Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan.
Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #931 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997