- 5 ounces blue cheese, crumbled
- 3/4 cup heavy cream
- 3 tablespoons pureed chipotle peppers in adobo sauce
- 2 tablespoons chopped fresh chives
- Crumble blue cheese into a bowl, and mash with a fork. Pour in cream, and stir until smooth. Then transfer to a saucepan, and gently cook over low heat until warmed through. Remove from heat, and stir in pureed chipotle peppers and chives.