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Dip- Blue Cheese Dip

Source of Recipe

St Petersburg Times 1/30/02 Source: Dips and Salsas by Elizabeth Wolf-Cohen (HP Books, 2000


List of Ingredients


1 cup blue cheese such as Roquefort or Danish Blue, softened
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh celery leaves
Freshly ground pepper
1 head celery
Good-quality walnut halves




Recipe

In a bowl, mash the blue cheese. Slowly beat in sour cream and mayonnaise until smooth and creamy. Stir in chives and celery leaves and season with pepper. Spoon into a serving bowl. Cover and refrigerate until required.

About 30 minutes before serving, remove dip from refrigerator and bring to room temperature. Clean celery and serve with walnut halves and dip.