Servings: 1 platter
Prep Time: 10 min
Cook Time: 2 hours
2 cups broccoli florets
2 cups cauliflower florets
3 carrots, peeled and sliced into sticks
1 red bell pepper, cut into sticks
1/2 cup crumbled Roquefort cheese
One 3-ounce package light cream cheese, softened
1/2 cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup light sour cream
Blanch broccoli, cauliflower and carrots for 1 minute in boiling salt water and place into an ice bath to stop cooking process. Arrange vegetables onto a round platter and place dip in a bowl in the center.
Blend all ingredients except Roquefort until smooth. Beat well. Add pepper to taste. Fold Roquefort in at last minute, stirring gently so as not to crumble cheese too much. Chill for 2 hours. Serve with vegetable crudites.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!