This recipe is our adaptation of a recipe submitted to Better Homes & Gardens in 2008. We did some testing with the garlic and recommend where ever possible to use a fresh clove of garlic. Powdered garlic or jarred garlic changed the tone of the whole spread. Fresh garlic gives it a fresh, bright bite. Walnuts are optional, but add a nice earthy and savory feel. It is perfect with our Petit Verdot.

INGREDIENTS

1/2 cup dried blueberries
1 cup boiling water
1 8 oz. package cream cheese, softened
6 oz. bleu cheese or gorgonzola crumbles
2 green onions, chopped
1 clove of garlic, minced
1/2 cup walnuts, coarsely chopped
Assorted crackers or bread


Directions

Place dried berries in a small bowl and pour boiling water over. Let stand 1 minute. Drain well and set aside.

In a large mixing bowl of an eletric mixer, or using a hand mixer, beat softened cream cheese until smooth. Add in the bleu cheese and beat until nearly smooth.

Stir in green onions and garlic until well combined. Gently fold in the blueberries. Transfer to a serving bowl. Cover and chill up to 4 hours before serving. To serve, sprinkle with walnuts and serve with crackers or sliced bread.