|1to 2 Tablespoons butter or margarine||1/4 cup flour|
|1/2 to 1 cup crushed cheese crackers||1/4 teaspoon salt|
|16 oz. cream cheese (light or low fat can be used)||1/4 cup medium picante sauce|
|1 cup sour cream (low or no fat can be used)||1/2 cup chopped green onions|
|8 oz. blue veined cheese (blue, Stilton, Gorgonzola, etc.)||1/2 cup chopped walnuts|
Preheat oven to 325 degrees. Butter an 8 inch spring form pan (well-buttered or parchment-lined loaf pans will work too,) sprinkle cracker crumbs on bottom and sides. Blend cheeses, eggs. flour, salt, picante sauce, and sour cream. Fold in onions. Pour mixture into pan and sprinkle with walnuts. Bake 1 hour. Cool and chill overnight. Garnish with parsley and tomato roses, or additional chopped onions if desired. Serves 20.
Serve at room temperature on crackers or baguettes with Hinzerling tawny,
ruby, or vintage port.
This recipe was modified from a recipe provided by Loretto and Blaine Hulse of the Tri-Cities. Enological Society. We have used it with great success at many port tastings and at our cigar dinners as a final cheese/port course.
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