Roquefort spread

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

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