CRUMBLED BLUE CHEESE DIP
125 g Roquefort cheese, finely crumbled
250 g carton gherkin and chives herbs smooth cottage cheese
50 g (125 ml) toasted almonds, finely chopped
150 ml canned crushed pineapple, well drained
10 ml Worcester sauce
salt and freshly ground black pepper
Combine all ingredients, blend well.
Spoon into a serving dish and refrigerate until required.
Serves 6 – 8
