In medium sized sauce pan over medium high heat bring garlic and cream just to a boil. Lower heat and simmer until the cream coats the back of a spoon, approximately 5 - 10 minutes. Remove from heat.
Stir in crumbled blue cheese.
Season to taste with fresh ground pepper and salt.
Can be made 2 days in advance. Cover and refrigerate.
Bring to room temperature before serving.
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