Clemson Blue Cheese Dip


1 and 1/3 pounds Clemson Blue Cheese
1 pound cream cheese
1/3 large red onion, diced
1/3 tablespoon granulated garlic
1/3 cup heavy cream
2/3 teaspoon salt
2/3 teaspoon white pepper
1/3 cup shredded carrots, blanched


Mix all ingredients together in mixer, using the paddle.Scoop into oval serving dishes, 7 oz. per dish. Bake in 375˚ F oven until bubbly at the edges and heated through. Serve with three grilled 7-inch pita breads, each cut into six pieces.


6 serving

– Prepared by Clemson University Executive Chef Christian Thormose in the kitchen of Seasons by the Lake at the Madren Conference Center