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Blue Cheese and Walnut Souffle Dip Recipe


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     Blue Cheese and Walnut Souffle Dip

Category   Appetizers
Sub Category   Gameday-Tailgate
Preptime   30 min
  Sauvingnon Blanc, Pinot Noir

16 oz. cream cheese (light can be used)
2/3 cup grated parmesan cheese
6 tbsp mayo
2/3 cup bleu cheese crumbles
1 cup chopped walnuts (carmelized)
1/2 cup sugar (to carmelize walnuts)
pita bread

For the dip base, beat the cream cheese, parmesan cheese and mayo in a mixing bowl until blended. Set aside.
To carmelize walnuts- heat 1/2 cup sugar in heavy skillet over medium heat, stirring constantly. When sugar is liquified, stir in walnuts until coated. Spread walnuts in a thin layer on foil brushed with butter. Let cool.
Stir cooled walnuts and bleu cheese crumbles into dip base. Place into 1 quart souffle dish and bake at 350 degrees for 25-30 minutes or until golden brown on top. Top dip with additional carmelized walnuts for garnish.
For pita triangles, cut into triangles, brush one side with melted butter, sprinkle a with a little salt, then toast or bake until golden brown.
Serving Suggestions
Serve hot with assorted baked pita triangles.

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