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Blue Cheese Dip

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  about 1 cup
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.

Make Ahead Tip: Cover and refrigerate for up to 4 days.
4 ounces  reduced-fat cream cheese (Neufchâtel)
1/2 cup  fresh flat-leaf parsley leaves
2   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
Blue Cheese Dip Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   about 1 cup
Calories: 45
Fat. Total: 4g
Protein: 2g
Carbohydrates, Total: 1g
Fat, Saturated: 2g
% Cal. from Fat: 80%
Cholesterol: 10mg
Sodium: 115mg
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