Ingredients: (6 servings)
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 20 quart mixer, using the paddle.
Scoop into oval serving dishes, 7 oz. per dish.
Bake in 375F oven until bubbly at the edges and heated through.
Serve each with 3 grilled 7-inch pita breads, each cut into six pieces.
Prepared by Clemson University Executive Chef Christian Thormose in the kitchen of Seasons by the Lake at the Madren Conference Center in Clemson, SC.