2 tbsp. butter
1 c. crushed cheese crackers
16 oz. cream cheese, softened
8 oz. blue cheese
3 eggs
1/4 c. flour
1/4 tsp. salt
1/4 c. med. picante sauce
1 c. sour cream
1/2 c. chopped green onions
1/2 c. chopped walnuts

Preheat oven to 325 degrees F. Butter 8 inch springform pan; sprinkle cracker crumbs on bottom and sides. Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold in onions. Pour mixture into pan and sprinkle with walnuts. Bake one hour. Cool and chill overnight. Garnish with parsley and tomato roses, or with additional chopped green onions, if desired. Serve at room temperature on crackers. Makes 20 servings.