With barbecue season getting in full swing, we all need appetizers to serve our guests and this is a great recipe of Mom’s. She made it many times and we always thought it was a wonderful thing.
If you love Roquefort cheese the way I do, this recipe is a must try. It is delicious served with raw vegetables, particularly mushrooms and cauliflower. Besides the Roquefort and watercress, the dip is packed with good flavors such as cream cheese and
Watercress is a fast-growing aquatic perennial plant and is one of the oldest known leaf vegetables consumed by people. It has a peppery, tangy flavor and if you’ve ever attended an afternoon tea, you’ve probably enjoyed it in those dainty tea sandwiches.
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ROQUEFORT AND WATERCRESS DIP
Ingredients:
½ pound Roquefort cheese
1 cup finely chopped watercress
Couple of dashes of Tabasco
¼ pound cream cheese
1 cup heavy cream
Method:
Cream Roquefort and cream cheese together until soft and smooth.
Add cream until mixture is of a dip consistency.
Add Tabasco
Fold in chopped watercress.
Prepare platter of raw vegetables: cauliflower, mushrooms, carrots, celery, zucchini, bell peppers and cherry tomatoes.
Place dip in center of platter and surround with vegetables.
Serve
It’s delicious; try it for your next party!
