The concentrated dairy flavor of labneh, a strained yogurt, combined with 2 cups of crumbled blue cheese makes this blue cheese dip recipe exciting. Thin leftovers with more vinegar to make an easy blue cheese salad dressing.
Nutrition per serving may change if servings are adjusted.
2 cups low-fat labneh (see Tip) or reduced-fat sour cream
1½ cups mayonnaise
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon sugar
1 tablespoon red-wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
¼ teaspoon ground pepper
2 cups crumbled blue cheese (8 ounces)
Combine labneh (or sour cream), mayonnaise, basil, chives, parsley, tarragon, sugar, vinegar, Worcestershire, garlic powder and pepper in a food processor and pulse until smooth. Transfer to a medium bowl and mix in blue cheese.
Tip: To make 2 cups low-fat labneh, line a large fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Spoon in 4 cups low-fat plain yogurt. Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)
103 calories;9 g fat(3 g sat); 0 g fiber; 2 g carbohydrates; 3 g protein; 3 mcg folate; 10 mg cholesterol; 2 g sugars; 0 g added sugars; 82 IU vitamin A; 0 mg vitamin C; 78 mg calcium; 0 mg iron; 151 mg sodium; 78 mg potassium