reduced-fat cream cheese, (Neufchâtel)
fresh flat-leaf parsley leaves
scallions, trimmed and coarsely chopped
tarragon vinegar, or white-wine vinegar
crumbled blue cheese (4 1/4 ounces)
freshly ground pepper, to taste
- 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.
Make Ahead Tip: Cover and refrigerate for up to 4 days
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