Creamy Spanish Dip for Chips or Veggies

Sometimes you run across something that is truly amazing. This dip is flavorful and easy. It can be made ahead and is good both cold and at room temp.  The secret is in the blend of blue cheese, garlic and butter.

• 1 stick of salted butter
• 1/4 cup of softened blue cheese
• garlic to taste

Blend well and serve at room temperature or cold.  An easy rule of thumb is to use about as much blue cheese as butter.  To get the slight red coloring add a drop of salsa.

Variations:  Add sliced radishes, onions and cilantro on the side.






NEVER be afraid to make your own delicious Home Made flour tortillas to go along with any mexican meal.  This serves 8

• 2 cups flour
• pinch of salt
• 3/4 cup of water
• 2-3 tsp of virgin olive oil

Mix together in a large bowl.  Kneed a dozen times till it is smooth (but don't over mix.. you can add a little water to get it to feel right).

Break into 8 pieces and flatten or roll out into 7-8 inch flat round pieces on a lightly floured board.  Cook on both sides in a non stick pan.  About a min to a min and a half a side until it is brown... Not TOO hot.. not too cold of a pan and i find it is best if you don't overwork or over roll the dough.   You will figure it out...