Photo: Chunky Blue Cheese and Yogurt Dip Recipe
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 mamachef7_11149018
merrick, NY
on May 18, 2013
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great tasting and versatile. Used worcestershire instead of hot sauce which gave a different depth of flavor. Used it as a dip for buffalo wing flavored chips and pretzels. Also compliments as a burger spread used it for buffalo wing burgers and beef burgers. Will try it on baked potato and steaks next time or thin with buttermilk and use as a dressing..great recipe! You can't go wrong with Ina!
By mrm66
summit, NJ
on December 15, 2012
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Have made this dip a couple of times and will make it again. Great flavor - If you love blue cheese and even if you don't, you should try this recipe. It is impressive to guests but very easy to make.
By Chef #656806
Kirkland, WA
on October 16, 2012
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Delicious, BUT, be sure to use GREEK yogurt or it will be runny.
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