1/2 cup Walnut pieces
1/2 cup Maytag, Oregon
Danish or bleu cheese
1/4 cup Cream cheese
1 teaspoon Cognac
1 teaspoon Minced walnuts -- for garnish

Process the walnuts in a food processor until they are finely chopped, using short pulses to avoid overprocessing. Add the blue
cheese and cream cheese, and process until they are thoroughly combined.
Add the cognac, process until well mixed, and then transfer the mixture to one large or two small ramekins.
Sprinkle with the minced walnuts, and serve.

1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1/8 tsp. sugar
1 Tbs. Hungarian sweet paprika
1 tsp. salt
3 Tbs. blue cheese

In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small
chunks of blue cheese.
Refrigerate 4 hours or more before serving to let flavors blend.

Yield: About 1-1/3 cups