Preparation info

  • About

    2 cups

    • Difficulty

      Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

Method

  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.