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Blue Cheese Dip

http://www.eatingwell.com/recipes/blue_cheese_dip.html

From EatingWell:  Summer 2003

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.

About 1 cup | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

Preparation

  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.

Nutrition

Per tablespoon : 45 Calories; 4 g Fat; 2 g Sat; 1 g Mono; 10 mg Cholesterol; 1 g Carbohydrates; 2 g Protein; 0 g Fiber; 115 mg Sodium; 39 mg Potassium

Exchanges: 1 fat

Tips & Notes