Best Roquefort Cheese Spread Recipes
BIG-BATCH ROQUEFORT DRESSING
According to family legend, this recipe came from the El Gaucho restaurant in Seattle, about 50 years ago. It has been a family favorite ever since! It's a wonderful salad dressing, and a top-notch dip as well. Store in glass jars in the refrigerator.
Provided by Yomama
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 10m
Yield 64
Number Of Ingredients 9
Steps:
- Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 1.1 g, Cholesterol 10.3 mg, Fat 15.1 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 144.7 mg, Sugar 0.4 g
ELEGANT ROQUEFORT COGNAC DIP
A classy and elegant dip- - perfect for your special occasion! Serve with crackers, rye toast, or wedges of fresh apples and pears. Courtesy the Roquefort Association, Inc.
Provided by BecR2400
Categories Very Low Carbs
Time 20m
Yield 1 1/2 cups of dip, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients, blending well by hand or whip with an electric mixer until smooth and fluffy.
- Makes about 1 1/2 cups.
Nutrition Facts : Calories 334.2, Fat 31.3, SaturatedFat 16.1, Cholesterol 75.6, Sodium 795.7, Carbohydrate 3, Fiber 0.9, Sugar 0.4, Protein 11.8
ROQUEFORT CHEESE BALLS
Provided by Amanda Hesser
Categories appetizer
Time 20m
Yield About 24 cheese balls
Number Of Ingredients 9
Steps:
- Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
- Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 114 milligrams, Sugar 0 grams, TransFat 0 grams
ROQUEFORT SPREAD
Found this in my Mom's old Joy of Cooking cookbook (1967). I love blue cheese and this sounded really good. "This delicious spread keeps well and improves with age--better when 1 week old than when newly made."
Provided by Little Suzy Homemak
Categories Spreads
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine into a paste. Keep the spread in a closely covered container in the refrigerator. May be spread on crackers or toast rounds. Garnish with radish slices and capers.
NANA'S COGNAC ROQUEFORT SPREAD
This was in one of my mother's recipe books. She entertained a lot and this must have been one of her spreads.
Provided by mary winecoff
Categories Spreads
Time 5m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Beat Roquefort cheese, cream cheese and butter until smooth.
- Gradually add cognac beating steadily.
- Serve with fruit and bread.
CREAMY ROQUEFORT DIP
This also makes a wonderful dressing for salads.
Yield yields 2 cups
Number Of Ingredients 6
Steps:
- Blend Roquefort and cream cheese until smooth. Mix in remaining ingredients. Beat well. Chill for 2 hours. Serve with vegetable crudité.
BLUE-CHEESE SPREAD
So easy to make yet special enough for your next cocktail hour or dinner party appetizer, all you need for this Blue-Cheese Spread is two ingredients, cream cheese and a creamy blue cheese such as Roquefort. Whizz them together in the food processor to create a smooth, spreadable consistency then season with salt and pepper and you're ready to serve. Try the spread with our Olive-Oil Toasts or your favorite crackers.
Provided by Riley Wofford
Time 10m
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- In a regular or mini food processor, pulse cream cheese until smooth. Add blue cheese and process until fully combined. If needed, pulse in water, 1 teaspoon at a time, to reach a spreadable consistency. Season with salt and pepper.
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