Stilton - Green Peppercorn Spread/Dip
1/4 pound Stilton cheese, crumbled
6 ounces cream cheese, softened
2 1/2 tablespoons green peppercorns, brined
1/4 cup medium dry sherry
In food processor, blend softened Stilton and cream cheese, the
brined peppercorns, the sherry (we used Dry Sack), and salt and
black pepper to taste. When sufficiently creamy, transfer to ramekins
or other containers and chill until ready to serve. Serve with
crackers or use as a dip. Makes about 2 1/2 cups, and keeps for
about one week in the refrigerator.
Note: if you can't find brined peppercorns, take dry ones and put
into green olive brine or caper brine for a few days.