Blue Cheese Cabernet Dip
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BLUE CHEESE CABERNET DIP
2 bunches curly-leaf parsley, stems removed 1 small red onion, finely chopped
8 oz crumbled blue cheese
Emily G’S Cabernet Sauvignon Vinaigrette
Finely chop the parsley. Layer half the parsley, onion, blue cheese and vinaigrette on a serving platter or in a clear glass bowl. Repeat the layers, ending with the vinaigrette. Keep chilled in the refrigerator until ready to serve. Serve with your favorite cracker.
CABERNET SAUVIGNON VINAIGRETTE
1⁄4 C Emily G’S Cabernet Sauvignon Jam 1 T extra virgin olive oil
1 T red wine vinegar
1⁄4 t sea salt
pinch freshly ground black pepper 1 T shallots, minced
Place jam in microwave safe bowl and heat for 10 seconds. Whisk in remaining ingredients until completely combined. Let cool before using.
Jams to use in this recipe: