By Dave Washburn
OK, I had some Stilton left so I made dip. Really good even by my own standards.
4 oz Stilton cheese room temp crumbled.
4 oz cream cheese room temp
8 oz sour cream
half red onion minced fine
1 clove garlic minced fine
good shot Worcestershire sauce
sea salt
fresh ground pepper (I'm using a combo of Penzey's black and white)
Mix well in a bowl. Cover and refrigerate 3 hours. Use on anything.
No comments:
Post a Comment