6 oz Cream cheese
1 ds Tabasco or cayenne
Black pepper to taste
4 oz Blue Cheese
1 c Sour cream
1 Bunch scallions
1 Clove garlic
1 tb White vinegar
1 tb Olive oil
1 ts Worchestershire sauce
Puree all, except cream cheese and blue cheese, in
processor till smooth. Combine this mixture with room
temp cream cheese. Add blue cheese without combining
too throughly so large chunks remain intact.
Maria/Ho-Ho-Kus, N.J.
