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This had my curiousity going..and I am so glad I followed it! Because the ingredients are so different, I adhered very closely to the recipe. I had to use cayenne in place of hot sauce because I was out. This is a GREAT dip! Perfect with red wine as an appetizer. We opted to layer a thin slice of apple over a toasted baguette with a bit of dip... there so many strong but complimentary flavors in your mouth at once, with the hot sauce/cayenne leaving a bit of 'wow' at the end. If I was brave enough to serve this at a gathering (it is that good!), I would sprinkle some of the chopped green onions ontop so that it was not assumed to be a 'sweet' dip as it is a very bright purple.
If you like blue cheese and blueberries, you MUST try this. It was a snap to make, and incredibly delicious on Carr's whole wheat crackers or on a celery stick. I made this exactly as directed, but I toasted the walnuts instead of having them raw and I left out the green onions. Mix the ingredients well (or even consider putting everything but the walnuts in the food processor). It was scrumptious. The only thing I would warn about is that the final product is a very bright shade of purple (from the berries), and it's a little disconcerting to see food that's that purple. Although it would be a great dish to serve at a bridal or baby shower, since it's such an unusual shade. The taste is really excellent - make sure you use a good blue cheese, though, or you might be disappointed. Oh, and the one hour chill time is critical as well - the taste smoothes out tremendously with the chill time. Excellent recipe that I know I'll make again. Thanks, oolala!