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DIP - Chunky Blue Cheese and Yogurt Dip
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Yield: 2 cups
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| Recipe courtesy of Ina Garten Chunky Blue Cheese and Yogurt Dip Ingredients | |
| 1/4 cup | finely chopped shallot |
| 1 teaspoon | minced garlic |
| 2 tablespoons | freshly squeezed lemon juice |
| 7 ounces | Greek-style yogurt, such as Fage Total |
| 1/2 cup | good mayonnaise, such as Hellmann's |
| 4 ounces | sharp, (mountain) Gorgonzola, crumbled |
| 5 dashes | Tabasco sauce, or to taste |
| 1 teaspoon | kosher salt |
| 1/2 teaspoon | freshly ground black pepper |
| 3 tablespoons | minced fresh chives |
Crudites and/or crackers, for serving
Directions
Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, salt, and pepper in the bowl of a food processor fitted with the steel blade. Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky. Add the chives and pulse two or three times, until combined. Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours to allow the flavors to develop. Serve with vegetables and/or crackers for dipping.
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