chunky blue cheese dip with herbs

courtesy of: lizzy
makes: 2 cups

- 2 c danish blue cheese cut into 1/2" cubes
- good quality olive oil to cover
- 1 tsp fresh rosemary leaves
- 1 tsp fresh thyme leaves
- pinch of freshly ground black pepper
- pinch of red pepper flakes
- kosher salt to taste

1. place all the ingredients in a medium-sized mixing bowl, toss together gently, cover, and refridgerate at least over night and up to 5 days to let the flavors develop.

2. to serve, fish out the cheese chunks with a fork, reserving the herbed oil, and place them in a bowl. to make more dip, continue to add more cheese to the marinating oil until it gets cloudy.

image: cafe liz