Blueberry-Blue Cheese Dip

By Kate Lawson / The Detroit News

  

  Adapted from “Very Blueberry” by Jennifer Trainer Thompson (Celestial Arts, $5.95). Serve with fresh raw vegetables, crackers, or apple slices.

  

  6 ounces Danish blue or Maytag blue cheese, crumbled

  1 1/2 cups fresh or thawed frozen blueberries

  8 ounces cream cheese

  1/2 teaspoon salt

  1/2 teaspoon freshly ground black pepper

  1/4 to 1/2 teaspoon hot chile sauce (such as Tabasco)

  1/2 cup finely sliced chives or green onion (green part only)

  1/2 cup walnuts, chopped

  

  Place the blue cheese, blueberries and cream cheese in the bowl of a food processor fitted with the metal blade and blend until smooth, about 2 minutes. Add remaining ingredients and pulse gently to incorporate remaining ingredients. To give the flavors time to meld, cover and refrigerate at least 1 hour or as long as three days. Makes 3 cups or 12 servings.

  Per serving: 160 calories; 14 g fat (7 g saturated fat; 79 percent calories from fat); 5 g carbohydrates; 31 mg cholesterol; 356 mg sodium; 5 g protein; 1 g fiber.

  10 Minutes

  10 minutes to make

  You can reach Kate Lawson at (313) 222-6026 or klawson@detnews.com.