BLUE CHEESE AND WALNUT DIP WITH BAKED POTATO CHIPS

By rbochner

Ingredients

• 4 small potatoes, peeled
• olive oil cooking spray
• 1 teaspoon salt
• 1/2 cup walnuts
• 1 package (8 oz.) cream cheese, softened or 2/3 cup crème fraîche
• 6 tablespoons whole milk
• 1/3 cup blue cheese

Preparation

Step 1

Position thin slicing disc in work bowl. Add potatoes. Cut to fit feed tube if necessary. Process to
slice. Remove excess liquid from potatoes by pressing slices between several layers of paper towels.
Spray large baking sheet liberally with olive oil cooking spray. Arrange potato slices in a single layer
on baking sheet. Spray potatoes with additional cooking spray. Sprinkle with salt. Bake at 400°F for
30 to 35 minutes, or until toasted and crisp. Remove from baking sheet immediately and cool on
wire racks. Set aside.
Position multipurpose blade in clean work bowl. Add walnuts. Process to chop, about 5 to 10 seconds.
Remove from bowl and set aside. Add cream cheese and milk to work bowl. Process to mix, about
30 seconds. Add blue cheese. Pulse 3 to 4 times or just until combined, leaving some larger chunks
of cheese. Transfer mixture to serving container. Top with reserved chopped walnuts. Serve with
cooled potato chips.
Yield: 8 to 10 servings.