ChunkyBleu

Johnny's Chunky Bleu	Printable Version (Adobe Reader is needed)
14-16 ounces of good bleu cheese ( I use Maytag ) 1 pkg. (8 ounces) Philidelphia Cream Cheese, room temp 1 pint container (2 cups) sour cream 5-4 cloves fresh garlic, smashed & finely minced Juice of 1/2 lemon 1 tsp balsamic vinegar (red wine vinegar subs well) 1 tsp L&P Worchestershire Sauce 1/2 tsp celery seed pinch salt pinch white pepper
Directions: Crumble 3/4 of the bleu cheese in a bowl, add the cream cheese & mix well using a potato masher. Add the sour cream and contimue to mix & mash. Add all the rest of the ingredients, crumble the remaining 1/4 of the bleu cheese into the mixture and stir it all up real good. If it's too thick for your taste, thin it with a lil' buttermilk. To Kaw-Cajunize this recipe, I like to add a big dollop of dat good coonass Zatarain's Creole Mustard! Chill & serve with a hearty green salad. Great with Buffalo Wings, too!! Gorgonzola cheese can be used in place of Maytag...both are bleu-veined cheeses...Gorgonzola having a milder taste. Next time you grill up some BFB's (big fat burgers)...put a lil' "Pittsburg Burn" on 'em...then top 'em with 3-2 sliced crisp bacon, a slice nice sweet red onion & a dollop of this chunky bleu ~ Whooooboy....I call 'em "Black'n'Bleu Booga"

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