1 med. head lettuce
1 (8 oz.) soft cream cheese
1 (4 oz.) size bleu cheese, cut in half
1 tsp. Worcestershire sauce
1 tbsp. lemon juice

Remove core from lettuce, drain dry. Blend cream and bleu cheese until smooth. Add sauce and juice. Spoon mixture into center and between leaves. Wrap tightly in saran wrap. Refrigerate 4 hours. Cut lettuce into wedges.

Serves 6.