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Blue Cheese Dip

Blue Cheese Dip
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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.

Prep: 15 minutes | Total Time: 15 minutes
  • 4 ounces
    reduced-fat cream cheese, (Neufchâtel)
  • 1/2 cup
    fresh flat-leaf parsley leaves
  • scallions, trimmed and coarsely chopped
  • 1 clove
    garlic, minced
  • 1 tablespoon
    lemon juice
  • 1 tablespoon
    tarragon vinegar, or white-wine vinegar
  • 3/4 cup
    crumbled blue cheese (4 1/4 ounces)
  • 2 tablespoons
    reduced-fat mayonnaise
    freshly ground pepper, to taste
  1. 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

Nutritional Information

Makes: 16 servings
Serving Size: 1 cup
  • Calories45
  • Fat4 g
    • Saturated fat2 g
  • Cholesterol10 mg
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein2 g
  • Sodium115 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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