1 large package (8 oz.) cream cheese
2 Tablespoons Roquefort cheese
2 Tablespoons grated carrots
½ tomato, peeled
1 Tablespoon minced green pepper
½ cucumber, peeled
½ teaspoon minced onion
⅛ teaspoon salt
1 Tablespoon mayonnaise, or more for right consistency
Combine all ingredients in a blender and blend. If mixture is too thick for dipping, add a little milk.
Serve with assorted crudité, or to use as salad, hollow out the center of a large head of lettuce. Stuff lettuce with cheese mixture, being careful not to split lettuce. Refrigerate about 6 hours. To serve, cut in slices or wedges. Makes approximately 2 cups.