Blue Cheese Dip
This Recipe Is:
If you have a garden or farmer's market nearby, there's much to be said for setting out a plate of raw summer vegetables and serving them with nothing more than a great dip. Here is one that everybody seems to enjoy, a creamy blue cheese dip that's good with crunchy radishes (provide some toothpicks for impaling them), baby carrots, broccoli and the like. Use enough of any combination of veggies to feed 4 or 5 people.
Ingredients
-
4 ounces
reduced-fat cream cheese, (Neufchâtel)
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1/2 cup
fresh flat-leaf parsley leaves
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2
scallions, trimmed and coarsely chopped
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1 clove
garlic, minced
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1 tablespoon
lemon juice
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1 tablespoon
tarragon vinegar, or white-wine vinegar
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3/4 cup
crumbled blue cheese (4 1/4 ounces)
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2 tablespoons
reduced-fat mayonnaise
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freshly ground pepper, to taste
Instructions
- Place cream cheese, parsley, scallions, garlic, lemon juice and vinegar in a food processor; pulse until the mixture is fairly smooth, scraping down the sides once or twice. Add blue cheese, mayonnaise and pepper; pulse until smooth but still textured. You don't want the dip to be too smooth. If it seems to need a little thinning, add a teaspoon or so of water. Variation: For Parmesan Dip, substitute 1/2 cup freshly grated Parmesan for the blue cheese.
Tip
Reviewed July 16, 2012
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
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Nutritional Information
Makes: 16 servings
- Calories45
- Fat4 g
- Saturated fat2 g
- Cholesterol10 mg
- Carbohydrates1 g
- Dietary fiber0 g
- Protein2 g
- Sodium115 mg
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