Blue Cheese, Walnut, and Raisin Dip

I don’t like to show up empty-handed when I go to visit someone. But I don’t always have the time to bake something (my usual go-to since most people have trouble turning down baked goods). I’ve found, however, that not only are homemade dips quite easy to make, but they’re also usually a hit, since they’re so easy to snack on while chatting and relaxing with friends. This blue cheese, walnut, and raisin dip is easier than most to make and tastes amazingly complex, with a great variety of textures and flavors (and, of course, the combination of savory and sweet that I can never resist). I loved eating it with apples, but it also works with pears, crackers, or bread. And I think it could be used as a great spread on steaks, hamburgers, or other sandwiches, too.

Blue Cheese, Walnut, and Raisin Dip (adapted from Martha Stewart)
Yield: about 1 1/2 cups

Ingredients:

• 4 ounces cream cheese, at room temperature*
• 1/2 cup walnuts, toasted and chopped
• 1/2 cup raisins, roughly chopped
• salt and pepper, to taste
• 4 ounces blue cheese, crumbled
• honey (optional)

*You can use more cream cheese for a dip with a softer consistency, if desired.

Method:

1. In a medium bowl, stir 4 ounces cream cheese, at room temperature with a wooden spoon until softened and creamy, a couple minutes.
2. Add 1/2 cup walnuts, toasted and chopped and 1/2 cup raisins, roughly chopped, and mix in, then add salt and pepper, to taste (keeping in mind that the cheese will add some extra saltiness).
3. Gently fold in 4 ounces blue cheese, crumbled, then transfer to a small bowl, and smooth the top.
4. Top with a drizzle of honey, if using. Garnish with extra walnuts and raisins, if desired. Serve with apples, pears, crackers, or bread, or spread on burgers, steaks, or sandwiches.
5. This dip can be covered with plastic wrap and refrigerated for up to 1 week – let come to room temperature before serving.