Roquefort Dip with Apple, Endive, and Celery Hearts

By jjadin

Ingredients

• 4 ounces fromage blanc or softened cream cheese (about 1/2 cup)
• 3 tablespoons milk
• 2 teaspoons medium-dry Sherry
• 4 ounces Roquefort (about 1 cup crumbled)
• 2 Belgian endives
• 12 inner celery ribs with leaves
• 1 medium head white radicchio* (optional)
• 1 crisp red apple such as Gala or Fuji

Details

Servings 8

Preparation

Step 1

4 ounces fromage blanc or softened cream cheese (about 1/2 cup)
3 tablespoons milk
2 teaspoons medium-dry Sherry
4 ounces Roquefort (about 1 cup crumbled)
2 Belgian endives
12 inner celery ribs with leaves
1 medium head white radicchio* (optional)
1 crisp red apple such as Gala or Fuji