Blue Cheese Dip

2 Reviews
From: EatingWell Magazine 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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 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

Preparation

  • Active

  • Ready In

  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.
  2. 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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 43 calories; 4 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 2 g protein; 7 mcg folate; 10 mg cholesterol; 0 g sugars; 279 IU vitamin A; 3 mg vitamin C; 41 mg calcium; 0 mg iron; 101 mg sodium; 42 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

Reviews 2

July 13, 2016
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By: EatingWell User
Tasty dip to jazz up veggies I made this to create some variety in my daily veggie intake which typically consists of carrots, cucumbers and bell peppers. With this I also added cauliflower. Will make again but maybe use slightly less acidity. Have to admit, though, that I didn't measure the amount of lemon juice or vinegar I used. Pros: Easy to make
March 12, 2012
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By: tupps
I did not include the mayo and substituted curly parsley in place of flat parsley. I placed the dip on plastic wrap, rolled into a ball and froze. Prior to serving, as the ball begins to thaw, roll in chopped pecans. Pros: This dip redipe can also be used for a cheese ball.

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