Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 (8 oz) package cream cheese
1 (5 oz) jar bleu cheese
1 tbsp grated onion
1 tbsp capers, cut fine
1 tsp Worcestershire sauce
1/2 cp chopped California walnuts
1 - Mash cream cheese with a fork.
2 - Mix with bleu cheese and remaining ingredients.
3 - Heap in bowl on cocktail tray.
4 - Serve with crisp potato chips or thin toast.
5 - Also good as tea sandwich filling.
Makes 1 2/3 cups