Prep 10 mins
Cook 0 mins
Found this in my Mom's old Joy of Cooking cookbook (1967). I love blue cheese and this sounded really good. "This delicious spread keeps well and improves with age--better when 1 week old than when newly made."
- 1⁄2 lb Roquefort cheese
- 8 ounces cream cheese
- 2 tablespoons butter, softened
- 1 small onion, grated
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dry sherry
- salt, to taste
- Combine into a paste. Keep the spread in a closely covered container in the refrigerator. May be spread on crackers or toast rounds. Garnish with radish slices and capers.