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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By wickiewoo
on May 03, 2012
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This is a great, simple dip that is healthy to boot! Have made it often and always get asked for the recipe
By susanraub
on February 25, 2012
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I made this the day before for a cocktail party. I planned to add the chives at the last moment for a fresh pop of flavor. However, when I took the dip out of the fridge, the consistency had gone completely watery. I tried blending it with some ricotta which thickened it, but lessened the flavor. Can't recommend this unless you plan to make it and eat immediately.
By nltcook_8157699
Worcester, MA
on February 11, 2012
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Thumbs up, Ina! I just made this dip for tonight's dinner party since I happened to have almost all the ingredients. You're right, the lemon peps up the taste. Only thing is that I didn't have the "mountain" sharp gorgonzola and think that would make it better. I used the basic one and it tastes a bit bland for this particular recipe. Ina, am excited to see your new shows these days. . . even though ALL the old ones are wonderful too!
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