Blue Cheese Dip
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.Advertisement
Variation: For Parmesan Dip, substitute 1/2 cup freshly grated Parmesan for the blue cheese.
Make Ahead Tip: The dip will keep, covered, in the refrigerator for up to 4 days.