|Heavy cream||3⁄4 Cup (12 tbs)|
|Creme fraiche||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Roquefort cheese||1 Cup (16 tbs) (Imported)|
Combine cream, crime fraiche, worcestershire sauce, salt and pepper in the bowl of a food processor fitted with a steel blade.
Add Roquefort and process again to blend.
Do not overprocess; dip should remain chunky.
Scrape dip into a bowl, cover, and refrigerate until ready to use.