Blue Cheese Cabernet Dip

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.