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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 2 |
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Enjoy this with wedges of sourdough bread or potato chips for dipping. Great as a dip for colorful, raw vegetables like red bell pepper, baby carrots and celery or to cool down spicy chicken wings! estimated time. Ingredients:
1 cup blue cheese, crumbled (like roquefort or gorgonzola) |
1 cup sour cream |
1/4 cup cream cheese (room temperature) |
1/4 cup green onion, minced |
1 teaspoon lemon zest |
2 teaspoons fresh lemon juice |
salt & fresh ground pepper |
1/4 teaspoon garlic powder or 1 garlic clove, minced |
Directions:
1. Combine 3/4 cup of the blue cheese and all remaining ingredients in a food processor. Pulse to blend to a lumpy/creamy texture.
2. Taste for seasoning and add salt, pepper and more garlic if desired.
3. Transfer to a bowl and stir in the remaining cheese. Refrigerate for at least 2 hours (or overnight) before serving.
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