My grandma used to collect recipes she found in the paper, magazines or newsletters and give them to me because she knew I liked to cook. This recipe was in one of many magazine clippings she gave me. The flavors go together so well. In my family, my sister is the only one who does not like blue cheese. The rest of us love it. This spread is great as a dip with crackers or vegetables, on a sandwich or wrap. Serve at room temperature. Can be stored for 3-5 days, covered and refrigerated.
Ingredients:
2 tablespoons walnuts
2 tablespoons fresh parsley, chopped
2 tablespoons chives, chopped
1 clove garlic, minced
1/2 cup Sartori gorgonzola, crumbled
8 ounces cream cheese, cut into chunks
Preparation:
1. In a food processor, blend walnuts, parsley, chives, and garlic. Process until finely chopped.
2. Add gorgonzola and pulse food processor a few times.
3. Add cream cheese chunks and blend until smooth.
Ingredients:
2 tablespoons walnuts
2 tablespoons fresh parsley, chopped
2 tablespoons chives, chopped
1 clove garlic, minced
1/2 cup Sartori gorgonzola, crumbled
8 ounces cream cheese, cut into chunks
Preparation:
1. In a food processor, blend walnuts, parsley, chives, and garlic. Process until finely chopped.
2. Add gorgonzola and pulse food processor a few times.
3. Add cream cheese chunks and blend until smooth.