Blue Cheese Dip with Crudites
|Gorgonzola cheese/Other blue cheese||12 Ounce|
|Ricotta cheese||1 Pound|
|Garlic||3 Clove (15 gm), crushed|
|Heavy cream||2 Cup (32 tbs)|
|Celery||1 1⁄4 Bunch (125 gm) (A Large Bunch)|
|Red peppers||2 , cored and seeded|
|Green peppers||2 , cored and seeded|
|Yellow peppers||2 , cored and seeded|
|Cucumber||1 Large, halved lengthwise and seeded|
|Carrots||1 Pound, peeled|
To make the dip, beat the blue cheese with the ricotta cheese until very soft.
Beat in the garlic, cream and seasoning.
Spoon the dip into a large serving dish, cover with plastic wrap and refrigerate until ready to serve.
To prepare the crudites, cut all of the vegetables into sticks about 2-3 inches long.
To serve, place the bowl of cheese dip in the center of a large platter, then arrange the vegetables around it.