Preparation info

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    2 cups

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

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  1. Combine the cream, crème fraîche, Worcestershire sauce, salt, and pepper in a food processor and process briefly.
  2. Add the Roquefort and process again to blend. Do not over-process; the dip should remain chunky.
  3. Transfer the dip to a bowl, cover, and refrigerate until ready to use.