Bleu Cheese-Almond Spread
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 cp (4 oz) crumbled bleu cheese
1/2 cp crumbled soft Cheddar cheese
1 cp commercial sour cream
1 tbsp Worcestershire sauce
1 tsp paprika
1/2 cp chopped toasted almonds
1 - Mash cheese.
2 - Blend with sour cream and seasonings with a fork, or in blender, until smooth.
3 - Add almonds.
Makes 2 cups.
Spread on toasted strips of raisin bread or toast triangles or fill tiny
buttered biscuits with this spread. Delicious as a tea sandwich, too. Also
try it on buttered rounds of Boston brown bread with hot or cold drink.