This recipe is part of the recipe for Fiery Grilled Buffalo-Style Chops and Vegetables
Makes about 1 cup
|4||ounces blue cheese, such as Gorgonzola or Roquefort|
|1/2||cup butter or margarine, softened|
|1||package (3 ounces) cream cheese, softened|
|2||tablespoons finely chopped green onion|
|2||slices bacon, cooked, drained and crumbled|
- Crumble blue cheese with fingers to measure 1 cup; place in small bowl.
- Add butter and cream cheese; beat with electric mixer at medium speed until smooth. Stir in onion and bacon.
- Place butter mixture on sheet of waxed paper. Using waxed paper, roll mixture back and forth into 8-inch log.
- Wrap waxed paper around butter log to seal. Refrigerate at least 1 hour or up to 2 days.
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