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Chunky Blue Cheese and Yogurt Dip

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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Yield: 2 cups
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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


  1. 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.