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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.

Source: EatingWell Magazine, Summer 2003


Recipe Summary test

15 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: The dip will keep, covered, in the refrigerator for up to 4 days.

Nutrition Facts

1 tablespoon
43 calories; protein 1.9g; carbohydrates 1.2g; dietary fiber 0.1g; sugars 0.4g; fat 3.5g; saturated fat 2g; cholesterol 9.7mg; vitamin a iu 278.7IU; vitamin c 3.3mg; folate 7.3mcg; calcium 41mg; iron 0.2mg; magnesium 3.4mg; potassium 42.2mg; sodium 101.2mg.

1 fat