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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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One of the best appetizers you will ever serve. Incredible, incredible, incredible. Enjoy Ingredients:
2 tablespoons butter |
1/2 cup dry bread crumbs |
2 teaspoons fresh mint chopped |
1-1/2 pounds cream cheese at room temperature |
12 ounces blue cheese at room temperature |
1-1/2 cups sour cream |
4 eggs |
1/2 cup finely chopped yellow onion |
2 cloves garlic minced |
1/8 teaspoon freshly ground white pepper |
1/2 teaspoon dry mustard |
2 tablespoons oregano chopped |
2 tablespoons fresh rosemary chopped |
2 cups sour cream |
2 tablespoons chopped parsley |
2 tablespoons chopped chives |
Directions:
1. Preheat oven to 300. Rub generously with butter the sides and bottom of a spring-form pan. Combine bread crumbs and mint then evenly coat buttered surfaces with this mixture then set aside. Beat cheeses at low speed with electric mixer until well blended about 2 minutes. Scrape sides of bowl and add sour cream then beat at medium speed for one minute. Add eggs one at a time beating well after each addition. Beat in the onion, garlic, pepper, mustard and herbs. Pour batter into prepared pan and bake for 1-1/2 hours. Combine sour cream, parsley and chives. When cake is almost set remove from oven and let stand 50 minutes. Spread sour cream mixture over cake then return to the oven for 5 minutes. Cool on wire rack for 2 hours before removing from pan. Chill thoroughly preferably overnight. Remove from refrigerator 30 minutes before serving.
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