Return to Content

Blue-Cheese Dip

by in Dec 2001

Yield: Makes 1 cup.

Ingredients:

  • 4 ounces cream cheese
  • 1/4 cup minced parsley
  • 2 tablespoons margarine
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons minced fresh rosemary
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1-1/2 ounces blue cheese

Instructions:

Combine all ingredients except blue cheese, and process or whip until smooth, stirring in the blue cheese at the end. Refrigerate and serve on crackers, or add to a baked potato.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order