Blue Cheese Dip
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.
- 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 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days.
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
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- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 15 minutes or less
- Summer 2003