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
Place the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
45 calories; 4g total fat; 2g total saturated fat; 10mg cholesterol; 115mg sodium; 1g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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