Recipe courtesy of Ina Garten

Chunky Blue Cheese and Yogurt Dip

Name: Chunky Blue Cheese and Yogurt Dip
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 2 cups
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

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Level: Easy
Total: 2 hr 15 min

Prep: 15 min
Inactive: 2 hr

Yield: 2 cups

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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

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Watch how to make this recipe.

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.