This recipe was clipped from a magazine then taped onto an index card, the tape is quite yellowed and aged. Date unknown. Recipe is typed below along with a scanned copy.
Holiday Roquefort Dip
8 oz. wedge blue or Roquefort cheese
1 pt. dairy sour cream
1/2 tsp. salt
1 small jar or can pimientos
Combine cheese (room temperature) with sour cream and salt. Beat with electric mixer until smooth. Drain pimientos; dice and fold in. Pour into plastic container; decorate with star cut from pimiento. Refrigerated, this will keep for a week. Wrap in foil and top with Christmas ball.