This is the only recipe I have from my dad's side of the family and we don't actually call it Roquefort and Onion Dip. We call it something much more disgusting, a name my mom coined years ago when she tried it for the first time...vomit dip. So, maybe it's not for everyone, but the rest of us love it. I think it's best served with pretzels and cold soda...preferably at a family reunion in Philidelphia or Traverse City at about one in the morning laughing hysterically with cousins.
Ingredients:
Cream Cheese two 8 ounce packages at room temperature
Roquefort or Blue Cheese 3 ounces
Worcestershire Sauce 2 heaping tablespoons
Onion 1 medium; grated
Instructions:
Combine all ingredients with a hand mixer. Refrigerate for several hours to meld flavors before serving.
