Blue Cheese Walnut Spread
|Cold water||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Blue cheese||4 Ounce, crumbled|
|Cream cheese||8 Ounce, softened|
|Walnuts||1⁄2 Cup (8 tbs)|
In small saucepan, sprinkle unflavored gelatine over 1/4 cup cold water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
In blender, process sour cream, remaining 1/2 cup water, milk, lemon juice, Worcestershire sauce and cheeses until blended.
While processing, through feed cap, gradually add gelatine mixture, then walnuts; process until blended.
Pour into 7 1/2 X 3 3/4 X 2 1/4 inch loaf pan or 4-cup bowl; chill until firm, about 3 hours.
Unmold onto lettuce-lined platter and serve, if desired, with crackers, party-size breads and fruits.