Blue Cheese and Walnut Souffle Dip Recipe

Blue Cheese and Walnut Souffle Dip

Category		Appetizers
Sub Category		Gameday-Tailgate
Preptime		30 min
Wine/Beverage Recommendations		Sauvingnon Blanc, Pinot Noir

Ingredients

-	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


Instructions


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.

Originally Submitted 12/8/2003

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Blue Cheese and Walnut Souffle Dip Recipe

Blue Cheese and Walnut Souffle Dip

Blue Cheese and Walnut Souffle Dip Recipe - Appetizers