Cooking web notes

Mom’s Roquefort and Watercress Dip

With barbecue season getting in full swing, we all need appetizers to serve our guests and this is a great recipe of Mom’s.  She made it many times and we always thought it was a wonderful thing.

If you love Roquefort cheese the way I do, this recipe is a must try.  It is delicious served with raw vegetables, particularly mushrooms and cauliflower.  Besides the Roquefort and watercress, the dip is packed with good flavors such as cream cheese and Tabasco.

Watercress is a fast-growing aquatic perennial plant and is one of the oldest known leaf vegetables consumed by people.  It has a peppery, tangy flavor and if you’ve ever attended an afternoon tea, you’ve probably enjoyed it in those dainty tea sandwiches.  

ROQUEFORT AND WATERCRESS DIP

Ingredients:

½ pound Roquefort cheese

1 cup finely chopped watercress

Couple of dashes of Tabasco sauce

¼ pound cream cheese

1 cup heavy cream

Method:

Cream Roquefort and cream cheese together until soft and smooth.

Add cream until mixture is of a dip consistency.

Add Tabasco, mixing well.

Fold in chopped watercress.

Prepare platter of raw vegetables: cauliflower, mushrooms, carrots, celery, zucchini, bell peppers and cherry tomatoes.

Place dip in center of platter and surround with vegetables.

Serve

It’s delicious; try it for your next party!

This entry was posted on Friday, February 10, 2012 at 4:21 AM and is filed under Appetizers, Cream cheese, Mom's recipes, Roquefort, Vegetables, Watercress. You can follow any responses to this entry through the RSS 2.0. You can leave a response.